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Eurovo Group presents the first honey from “Le Naturelle Amiche delle Api” and two thematic recipes for catering professionals

Eurovo Group presents the first honey signed Le Naturelle, the result of a major project to restock apiaries within the farms belonging to the company. And to show the sweet link between eggs and honey, here are two themed recipes!


On the occasion of International Egg Day, Eurovo Group announces a major milestone reached with the biodiversity protection project “Le Naturelle Amiche delle Api”, through which it has been possible to demonstrate how a healthy territory, in which the well-being of the hens and respect for nature are priorities, may also prove to be the best natural habitat for the protection of bees. The apiary restocking project launched last spring by the company, a specialist for 70 years in the production of eggs and egg products, has borne its first fruits with the first production of branded honey the natural in varieties acacia And wild flowercompleted in September 2022.

This year, in many farmlands around Italian farms belonging to Eurovo Group, more than 400 hives have been installed, including 120 permanent and 300 mobile for nomadic beekeeping. Here, around 15 million bees have found a healthy environment to live, reproduce and devote themselves to pollinating flowers and plants, filling the supers with their honey. The project, which continues to expand to accommodate an increasing number of bees, includes high-tech solutions, such as a scale that measures daily bee productivity and honey production. All equipment has been produced with the collaboration of social cooperative Il Pungiglione – Host villagea center of Lunigiana highly specialized in beekeeping and which offers people in difficult situations paths of recovery through its production activities.

“The link between bees and the health of the planet is inseparable – he stated Danilo This, Commercial Director Catering Eurovo Group. – Around 70% of the world’s major agricultural crops depend on pollinating insects, which are at risk of surviving due to pesticide pollution, climate change and intensive farming. We therefore wanted to contribute to the safeguarding of these “sentinels of biodiversity” by promoting our farms, designed to guarantee the best state of well-being for the hens and at the same time to reduce the environmental impact of our activities. An initiative that reinforces the combination of tradition and innovation that has always distinguished the DNA of the Eurovo Group and concrete proof of how much attention to sustainability and respect for the territory that welcomes us are priority factors in all our choices. of production “.

Egg and honey, two extremely simple and at the same time precious ingredients, the quality of which is closely linked to environmental health and animal welfare. Two foods that complement each other in a harmonious and balanced way and together give each dish a surprising taste. To demonstrate the full potential of the union between these two foods, Eurovo Group, in collaboration with its chefs and pastry chefs, offers two special recipesmade with the honey Natural Amiche delle Api and Eurovo Service products: a heat roasted carrot flan, crunchy almonds and wildflower honey sauce to give a unique flavor to the fall season and acacia honey cakea dessert with an authentic taste, excellent for ending every meal in style or for ending the day with a sweet break.

Roasted carrot flan, almond crunch and wildflower honey sauce

Ingredients:

For the roasted carrot puree:

500g Carrots

10 g fresh thyme

3 cloves of garlic

40 g Le Naturelle wildflower honey

to taste Salt, oil and pepper

For the roasted carrot flan:

110 g Maia Professional Egg Mix

25g Maia Professional egg yolk

110g fresh cream

40 g grated parmesan

350 g Roasted carrot pulp

To taste Salt and pepper

For the almond crunch

100 g Toasted slivered almonds

50g Wholemeal bread

For the honey sauce

120 ml Le Naturelle wildflower honey

50ml sherry

Finish

5 g Chervil

20 g Mixed cabbage

Method

For the roasted carrot puree: Wash and peel the carrots. Place the carrots on a baking sheet lined with parchment paper and season with salt, pepper, oil, honey, garlic and thyme. Then put in the oven at 180°g for about 50 minutes, turning them from time to time. At the end of cooking, remove the garlic cloves, the thyme and mix everything in an immersion blender.

For the flan: In a bowl, combine the ingredients and mix well. Season with salt and pepper and pour into the various cups or silicone moulds. Cook in a bain-marie at 120° for about 40-45 minutes, depending on the size.

For the almond crunch: Preheat the oven to 160°C and bake the bread for about 8/10 minutes, until completely dry and crispy. Let cool and slice very thinly. Then add the toasted slivered almonds, salt and pepper and set aside.

For the honey sauce: Combine honey and vinegar in a saucepan. Bring everything to a boil then lower the heat to low. Once the mixture has been heated to 110°C, remove from the heat and allow to cool.

Finish: Pour the roasted carrot purée into the bottom of the plate, add the almond crunch and place the roasted carrot blanks on top. Garnish with mixed sprouts, chervil and finish with the honey sauce.

honey cake

Ingredients

For the gluten-free honey and almond madeleine biscuit:

100 g Eurovo Service Elite egg mix

15g Eurovo Elite Service egg yolk

20 g Natural acacia honey

30 g Raw cane sugar

20 g caster sugar

35 g brown rice flour (or rice flour)

15 g Rice starch (or cornstarch)

2g Baking powder

30 g Raw almond flour

2g Maldon salt

50g Butter

For the crispy puffed rice

80 g Puffed rice

to taste dark chocolate

For the yogurt and ginger cream:

330g Cream

240g White chocolate

150g Milk

105g Yogurt

8g gelatin

5 g Natural acacia honey

Ginger flavor

For the acacia honey and mountain pollen mousse:

210 g Whole milk

72 g Natural acacia honey

3 g Granulated sugar

60 g Eurovo Service Elite egg yolk

6g gelatin

30 g cold water for the gelatin

270 g Whole cream 35% fat cold

16 g Mountain pollen

For the honey waffle:

50 g Natural acacia honey

50g Flour

50g Eurovo Service Elite egg white

50g Sugar

50g Butter

Method

For the gluten-free honey and almond madeleine biscuit:

In the planetary mixer, whip the Eurovo Service Elite egg mixture, the Eurovo Service Elite egg yolk, the cane sugar and the caster sugar until you obtain a stable and voluminous whipping.

Cook the butter in a saucepan for a few minutes, filter and melt the hazelnut butter obtained at room temperature.

Mix the powders and salt. Then add the sifted powders, honey and finally the hazelnut butter to the whipped mixture.

Roll up and cook for about 15-20 minutes at 170°C.

For the crispy puffed rice:

Melt the chocolate until it reaches 35-40°C.

Add the chocolate little by little to the puffed rice and mix until the chocolate is completely dry.

For the yogurt and ginger cream:

Bring the cream to the first boil and add a little grated ginger. Leave to rest for about an hour. Strain the cream and heat. Then pour the cream over the chocolate and emulsify. Add the previously rehydrated gelatin, the honey and finally the yogurt and milk.

For the acacia honey and mountain pollen mousse:

Let the pollen ripen with the cream at least 12 hours before in the refrigerator.

Make a normal custard then, once below 60°C, add the previously rehydrated gelatin and finally, below 25°C, the semi-whipped cream previously filtered.

For the honey waffle:

Combine and mix all the ingredients, fill the desired mold and bake. When it comes out of the oven, immediately unmold the mold before the wafer hardens.

Assembly of the cake:

  • Gluten-free madeleine biscuit with honey and almonds
  • Crispy puffed rice
  • Creamy yogurt and ginger
  • Honey mousse

Finishing the cake:

  • Frost the cake if desired
  • Finish with chocolate or waffle decorations

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