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An indulgent dessert that looks every bit as goodas it tastes. Perfect for wowing your customers.White Chocolate Mousse:White chocolate Mousse Method:100gm Whip Topping Base30gm milk130gm white chocolate10gm water3gm gelatine1. Combine Whip Topping Base, milk and whipon medium speed to soft peak texture.Raspberry Mousse:150gm Whip Topping Base150gm raspberry purée40gm castor sugar3gm gelatine10gm waterl x 8” round vanilla spongeRaspberries & pistachio nuts fordecorationMiroir glaze neutral2. Melt white chocolate.3. With the Whip Topping Base mixture alreadywhipped, restart your mixer with the cream init and slowly add the warm chocolate mixture.Allow the mix and blend well.4. Add dissolve gelatine in 10gm water.5. Once all the cream and chocolate havecombined together, scrape the mixer, andcontinue to whip to soft peak texture.Raspberry Purée Method:1. Combine Whip Topping Base, castor sugarand whip on medium speed to soft peaktexture.2. Add berry purée, dissolved gelatine to WhipTopping Base and whip to a soft peak texture.3. Slice the vanilla sponge into 2 even layers.4. Fill the first layer of sponge with raspberrymousse. Follow with another layer of spongeand white chocolate mousse. Freeze.5. Decorate with neutral miroir glaze, raspberriesand pistachios.Cakes. Raspberry & White Chocolate Gateau2829

A gorgeous gateau that certainly makes astatement. Guaranteed to tempt hungry customers!Berry Mousse:Method:300gm Whip Topping Base300gm berry purée80gm castor sugar3gm gelatinel x 8” round vanilla spongeBerries for decoration1. Combine Whip Topping Base, castorsugar and whip on medium speed tosoft peak texture.Glaze:100gm Berry purée20gm castor sugar15gm water10gm gelatine2. Add berry purée and dissolved gelatineto Whip Topping Base and whip to asoft peak texture.3. Slice the vanilla sponge into 3 evenlayers.4. Fill the first layer of sponge with berrymousse. Follow with another layer ofsponge and repeat process. Freeze.5. In a saucepan, place the sugar andberry purée, constantly stirring until it isall dissolved. Add dissolved gelatine. Allow to cooland poor over a gateau.6. Decorate with berries.Cakes. Mixed Berry Gateau3031

A festive favorite that looks great, tastes sublimeand packs a punch. The ideal dessertfor any yuletide event.Chestnut Mousse:Chestnut Mousse Method:250gm mascarpone cheese25gm icing sugar125gm Whip Topping Base25gm water85gm maroon chestnut purée3gm gelatine1. Combine Whip Topping Base, water and whipon medium speed to soft peak texture.Chocolate & Whisky Mousse:320gm Whip Topping Base100gm milk60gm whisky375gm dark chocolate75gm water75gm glucose50gm castor sugar6gm gelatineChocolate spongeWhole maroon chestnuts for decorationChocolate flowers2. Add mascarpone mixed with icing sugar anddissolved gelatine in 10gm water.3. With the Whip Topping Base mixture alreadywhipped, restart your mixer with the creamin it and slowly add the mascarpone mixture.Allow the mix and blend well.Chocolate & Whisky Mousse Method:1. Combine Whip Topping Base, whisky, milk andwhip on medium speed to soft peak texture.2. Boil water, glucose, sugar. Melt dark chocolateadd to the mixture together with dissolvedgelatine in 10gm water. Cool down.3. With the Whip Topping Base mixture alreadywhipped, restart your mixer with the cream init and slowly add the warm chocolate mixture.Allow the mix and blend well.4. Fill the first layer of mould with chestnutmousse. Follow with layer of sponge andchocolate whisky mousse. Follow with layer ofsponge. Repeat process. Freeze.5. Decorate with spray chocolate, maroonchestnuts and chocolate flowers.Cakes. Chocolate, Whisky & Chestnut Log3233

Packed with dark, milk and white chocolate, thisgateau is, quite simply, pure indulgence.Chocolate Mousse:Method:200gm Whip Topping Base60gm milk230gm dark & milk chocolate (50/50)10gm water3gm gelatine1. Combine Whip Topping Base, milkand whip on medium speed to softpeak texture.White Chocolate Mousse:100gm Whip Topping Base30gm milk130gm white chocolate10gm water3gm gelatinel x 8” round chocolate spongeChocolate roses and chocolate glaze fordecoration2. Melt white chocolate.3. With the Whip Topping Base mixturealready whipped, restart your mixerwith the cream in it and slowly add thewarm chocolate mixture. Allow the mixto blend well.4. Add dissolve gelatine in 10gm water5. Once all the cream and chocolate havecombined together, scrape the mixer,and continue to whip to soft peaktexture.6. Repeat procedure with dark & milkchocolate mousse.7. Fill the first layer of sponge with whitechocolate mousse. Follow with anotherlayer of sponge and repeat processwith dark & milk mousse. Freeze.8. Decorate with chocolate miroir glazeand chocolate roses.Cakes. White & Dark Chocolate Gateau3435

Pies.

A fabulous variation on this timeless classic. Thelime, ginger and Whip Topping Base combine todeliver a truly unique taste sensation.Ginger Crumb Base:Method:120gm ginger biscuit crumb80gm butter1. Melt butter and add to crushed gingerbiscuit crumb.Filling:300gm Whip Topping Base200gm cream cheese25gm lime juice1 x 6” plastic baking collarTopping:80gm miroir glaze0.2gm green coloring2 x lemon slices for decoration5gm lime zest2. Place into a 6” round cake tin withplastic baking collar lining and firmdown to form base.3. Gently soften cheese on a slow speedand gradually add Whip Topping Base.4. Whip on a medium speed until softpeaks form and add lime juice.5. Pour mix into the crumb base.6. Add coloring and zest to the miroirglaze and spread on top of the mix.7.Add lime slices to decorate.Pies. Lime Cheesecake3839

Lemon lovers, watch out! This indulgentmeringue pie is packed with zesty flavourand a guaranteed crowd pleaser!Pie Base:Method:175gm lemon curd1 x 7” sweet pastry case1. Place the Whip Topping into a bowland whip on a medium speed untilsoft peaks form.Filling & Topping:300gm Rich’s Whip Topping 200gm lemon filling0.2gm lemon flavouring60gm lemon filling to finish30gm crushed meringues120gm Whip Topping Base2. Fold in the lemon flavouring andfilling.3. Add the lemon filling to the basetopping and whip on a medium speedto a soft whipped consistency.4. Spread lemon curd onto the pastrybase.5. Using a star tube to achieve a ropedesign, pipe flavoured cream onto thelemon curd layer and level off.6. To finish, sprinkle crushed meringueson top and follow with a drizzle oflemon filling.Pies. Lemon Meringue Cream Pie4041

With spices, mincedmeat, orange and apricot (anda healthy splash of brandy), this seasonal special isa delicious as well as eye catching.Base:Method:1 x 7” sweet pastry shell40gm apricot jam1. Begin by adding orange juice andspice to the Whip Topping Base andwhip on a medium speed to form afirm consistency.Filling:500gm Whip Topping Base250gm orange juice16gm mixed spice50gm gelatine powder50gm water100gm mincedmeat*30gm brandy* mincedmeat is a mixture of chopped driedfruit, distilled spirits and spices2. Melt the gelatine powder in warmwater and allow to cool.3. Add the mixed gelatine, mincedmeatand brandy to the whipped base andfold in gently.4. Next, warm the apricot jam andspread over the base and sides of thepastry case.5. Place the mixture into the pastry caseand shape to a gentle dome.6. Finally, pipe the cream border aroundthe edge.Pies. Mincemeat & Brandy Creme Pie4243

The delicious flavours of almond and caramelcome together to create this wickedlydecadent tart.Ingredients:Caramel Filling Method:4 x 10” baked pie shells1. Place sugar into a heavy saucepan. Using a woodenspoon, continuously stir sugar over high heat untilmelted. If necessary, switch to a heavy wire whipand continue stirring sugar until it turns a rich, clearcaramel color with no lumps.Caramel Filling:225gm sugar500gm unsalted butter310gm Whip Topping Base670gm toasted slivered almondsTopping:1000gm heavy cream500gm Whip Topping Base375gm softened ganache(see page 11 for ganache recipe)30gm sugarGarnish:Chocolate curls2. At this pint the liquified sugar is extremely hot andhas great potential to burn. It is important to workquickly. Immediately remove pan from heat and addbutter. Continue stirring until almost all the butterhas been absorbed.3. Immediately add Whip Topping Base and whiskuntil ingredients are fully incorporated. Mixtureshould be smooth and creamy. Stir in toastedalmonds.4. Divide almond caramel filling and spread evenlyamong the four baked pie shells. Refrigerate until set.Caramel Filling Method:1. In a mixing bowl, whip cream and sugar until stiff.Set aside.2. Place Whip Topping Base into a small mixer andwhip until thick. Add softened Chocolate Ganacheand continue whipping until stiff. Remove from mixerand fold in whipped cream.3. Divide the chocolate cream among the four pies,spreading evenly to the edge of the crust.Pies. Toasted Almond Caramel Pie*444. Garnish pies with chocolate curls and toastedslivered almonds. Refrigerate.45

Puddings.

A visually stunning twist on a time-honoredclassic. Dessert doesn’t get better than this!Tiramisu:Method:500gm mascarpone cheese50gm icing sugar250gm Whip Topping Base50gm water3gm gelatineBiscuit sponge fingers1. Combine Whip Topping Base, water and whip onmedium speed to soft peak texture.Coffee Syrup:150gm water60gm instant coffee50gm sugar30gm Kahlua / amaretto**optional2. Add mascarpone mixed with icing sugar and dissolvedgelatine in 10gm water.3. With the Whip Topping Base mixture already whipped,restart your mixer with the cream in it and slowly addthe mascarpone mixture. Allow the mix to blend well.Sugar Syrup:1. Boil water and sugar until sugar dissolved.Allow to cool.2. Once cooled, include Kahlua or amaretto.Assembly:1.Truffle topping:50gm Whip Topping Base50gm dark chocolate50gm milk chocolateLay first layer with Tiramisu.2. With the coffee syrup, lightly brush the biscuit spongefingers enough to take flavour.3. Lay 6 fingers on the top of first Tiramisu layer.4. Repeat this process until all the sponge fingers are used.Truffle:1. Heat Whip Topping Base until boiling.Remove from heat.2. Using a wooden spoon, include both chocolates and stiruntil dissolved. Pour the truffle mixture on top of the setTiramisu and allow to set.4. Decorate.48Puddings - Tiramisu Bomb49

Deliciously decadent little mousses that won’t failto make your customers smile.Mango Mousse:Chocolate Mousse Method:80gm Whip Topping Base80gm mango purée4gm gelatine10gm water1 caramelized mangoChocolate sponge sheet1. Combine Whip Topping Base, milk and whip onmedium speed to soft peak texture.Chocolate Mousse:100gm Whip Topping Base30gm milk130gm dark & milk chocolate(50/50)Chocolate spoons2. Melt dark & milk chocolate.3. With the Whip Topping Base mixture alreadywhipped, restart your mixer with the cream init and slowly add the warm chocolate mixture.Allow the mix to blend well.4. Add dissolve gelatine in 10gm water.5. Once all the cream and chocolate have combinedtogether, scrape the mixer, and continue to whipto soft peak texture.6. Fill the first layer of mould with chocolate sponge.Follow with layer chocolate mousse. Freeze.7.Spray with chocolate.Mango Mousse Method:1. Combine Whip Topping Base, mango purée andwhip on medium speed to soft peak texture.2. Add dissolve gelatine in 10gm water.3. Fill the first layer of the mould with caramelizedmango. Follow with mango mousse. Freeze.4. Assemble both mousses, decorate with chocolatespoon.Puddings - Mango & Chocolate Towers5051

Now you can turn the humble banana intosomething extraordinary! Customers of all ageswill fall in love with this dessert.Two simple strawberry recipes that make formouth watering desserts!Ingredients:Method:Strawberry Ice Cream Ingredients:Strawberry Scones Ingredients:300gm Whip Topping Base10gm vanilla essence10gm banana liqueur (optional)150gm shredded roasted coconut1 strawberry5 medium sized bananas80gm castor sugarl x 8” round vanilla sponge1. Mash or purée 3 bananas untilsmooth.1000gm Whip Topping Base400gm strawberry purée200gm water½ punnet fresh strawberries336gm self raising flour112gm sugar60gm margarine (fat reduced)225gm Whip Topping Base336gm wholemeal self raising flour2. Combine Whip Topping Base, vanillaessence, castor sugar and bananaliqueur and whip on medium speed tosoft peak texture.Method:3. Add mashed banana to WhipTopping Base and whip to a softpeak texture.1. Combine both Whip Topping Baseand water and heat until temperaturerises to 80o - 85oC.4. Slice the vanilla sponge into 3 evenlayers.2. Set aside and allow the product tocool to approximately 5o - 10oC.5. Peel and slice the remaining 2bananas.3. Combine strawberry purée with theWhip Topping Base/water mixture.Place into an ice cream machine.6. Fill the first layer of sponge withbanana mousse and sliced bananas.Follow with another layer of spongeand repeat process.7. Base ice the top and sides of the cakesmooth.8. Place coconut around the sides andfinish with banana rosettes and freshbanana.4. Freeze and churn until the producthas an ice cream consistency.Approximately time to freezing pointis 8-12 minutes.Method:1. De-hull strawberries and cut intohalves. Add sugar.2. Sift flours into a bowl and pre-heatoven to 220oC.3. Rub margarine into mixture. Add Baseand strawberries to form a soft dough.4. Gently knead dough then roll out to2cm thickness.5. Cut out scones with round cutter (45cm) and bake for approximately 30minutes or until cooked.9. Place a strawberry in the centre.Puddings - Banana Gateau*52Puddings - Strawberry Ice Cream & Strawberry Scones*53

Two fabulously light and versatile mousses tosatisfy your customers. Easy to make and to eat!Apple Mango Mousse Ingredients:Champagne Mousse Ingredients:1000gm Whip Topping Base300gm apple juice200gm mango juice100gm apple filling or pulp100gm mango filling or pulp500gm Whip Topping Base250gm Champagne8 strawberries8 plastic flutes to serveMethod:1. Place all ingredients into a chilledmixing bowl.2. Using a whisk, mix on medium speeduntil full volume is achieved.3. Use for a filling in mousse cakebetween layered sponge sheets orplace in cups and serve as individualdesserts.Method:1. Pour both the Whip Topping Baseand Champagne into a mixing bowland whisk on medium speed until softpeaks are formed.2. When the mousse is pipeable, using apiping bag, pipe into the flutes.3. Fan a strawberry and place on top ofthe mousse and serve.Puddings - Apple Mango & Champagne Mousse*5455

A versatile cream cheese frosting that can beused for a variety of applications.Ingredients:Method:250gm cream cheese80gm lemon juice200gm Whip Topping Base1. Using a paddle, cream the cheese untilsmooth.2. Once smooth, mix through both thelemon juice and Whip Topping Baseuntil thoroughly combined.3. Continue to blend together untilsmooth and doubled in quantity.Finishing Touches and Advice:1. Cream cheese topping is often usedon carrot cakes and topped withcrushed nuts and sultanas. Thistopping is quite tolerant to heat and isable to handle colors as well as extraflavours to suit your requirements.Other applications include: Banana Cakes,Zucchini Cakes, Cheesecakes, Muffins,Donuts or can be used as a filling in yourgateaux and torte selection.Puddings - Cream Cheese Frosting*5657

A chilled fresh orange souffle that’s light,tangy and refreshing Ingredients:Method:6 navel oranges45gm unflavored gelatine9 eggs, room temperature375gm sugar480gm Whip Topping Base240gm cold water270gm orange juice concentrate15gm lemon juice1. Attach a 8cm foil collar to a 20-23cmsouffle dish or 12 individual dishes.2. From one orange, grate the rind andset aside. Slice the orange and line thebottom and sides of the dish.3. Squeeze 2-3 oranges to produce180ml. of juice. Add the unflavoredgelatine to soften.4. Beat the eggs and sugar until thickand light (9-10 minutes).5. Whip the Whip Topping Base andwater at medium speed to full volume.6. Heat orange juice and gelatine todissolve. Add orange juice concentrate,lemon juice and orange rind. Beat into egg mixture. Fold in 500gmof the whipped topping.7. Pour mixture into souffle dish and chill4 hours or overnight. Garnish withremaining whipped topping, orangetwist and mint leaves if desired.Puddings - Fresh Orange Souffle*5859

One for the grown-ups!A different use of Whip Topping Base thatdemonstrates it’s amazing versatility.Ingredients:Method:112gm sugar112gm water225gm Whip Topping Base1 large ripe mango, banana* or strawberry*56gm lemon juice112gm white rumCrushed ice1. Combine sugar, water and WhipTopping Base.*optional4. Blend until ice is finely crushed.2. Put mango, banana or strawberryinto a blender.3. Add base mixture, lemon juice,rum and crushed ice.Puddings - Fruit Daiquiri*6061

Savory.

Whip Topping Base gives a creaminess to savorydishes such as this curried chicken dish Ingredients:Method:1 medium size onion - chopped2 x 450gm chicken pieces1 small egg plant - chopped450gm Whip Topping Base336gm chicken stock112gm dry white wine112gm corn starch30gm water7gm curry powder1gm salt / pepper30gm parsleyRice - steamed1. Sauté onion, chicken and eggplantin a little oil or butter.2. Stir in the Whip Topping Base,chicken stock and wine.3. Combine corn starch, water, curry,salt, pepper and parsley and mixuntil smooth.4. Add to Base mixture and stirover low heat until smooth andthickened.5. Add chicken mixture, heatthrough.6. Place the steamed rice on a plateand serve with the chicken curry.Savory - Curry Chicken and Rice*6465

Hearty and warming, this classic soup is packedwith flavour and perfect served with warmcrusty bread.Ingredients:Method:56gm butter112gm white wine900gm mushrooms - chopped112gm butter170gm flour1800gm chicken stock450gm Whip Topping Base225gm white dry wine1gm salt / pepper30gm fresh parsley, chopped1. Lightly sauté mushrooms in butterand white wine. Remove from heatand drain off the liquid. Set aside.2. Melt 4 ounces of butter over lowheat. Add flour and cook to makea roux.3. Slowly add chicken stock, WhipTopping Base, wine and spices.4. Stir until there are no lumps.5. Add the mushrooms to the soupand allow to cook over low heatfor 20 minutes.6. Sprinkle with fresh parsley beforeserving.Savory - Mushroom Soup*6667

A beautifully velvety, light-textured soup that’sbursting with flavour.Ingredients:Method:56gm butter1 medium onion, finely chopped2 carrots, peeled and finely chopped2 celer

used in a variety of dessert recipes. 10 11 Basics. Ganache* Ganache Ingredients: 200gm Rich’s Whip Topping 400gm high quality semi sweet chocolate pieces Method: 1. Place Rich’s Whip Topping and chocolate pieces in microwave safe bowl. 2. Heat on high for 30-