Category: Recipes

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Our lab Recipes

Our approach to beverage R&D and micro-series

Creating a flavoured tea-hibiscus infusion for the production of a micro-series, as part of a beverage development project.

We develop your beverage recipes!

This is now a major part of our business. From our lab in Paris, which is fully equipped for flavour development as well as f&b product development, we offer services in beverage recipe formulation.

To find out more, take a look at our page dedicated to beverage development.

A little extra: the micro-series

In our approach, the development of a beverage requires several iterations between our client and our taste expert. These iterations form the basis of a collaborative approach, involving the client in the important choices, while benefiting from the advanced expertise of a flavourist and taste expert.

Often in the course of development, we offer to produce a micro-series of a few litres (in production in this video!), packaged in standard or client bottles, allowing the client to try out the prototype with his or her prospects and advisers, and thus gather valuable external feedback before finalising the beverage.

Do you also need beverage development? Get in touch with us!

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Recipes

Boozy cake tasting

We’ve just organised a tasting session as part of a new project. And not just any tasting session: we tasted pretty much everything there is to taste in the way of soaked baba au rhum-type cakes! 🤩

Guinness, Jack Daniel’s, Tortuga, Wicked Jack’s, Pallini, Schlünder, Sweet and Simply, Up Spirits… The list goes on and on, and it provides us with a great workout for the festive season 🤤

Between us, there’s good and not so good among all these products… 🤫

What about you, do you enjoy and eat soaked cakes?

Find out more about our product development services and don’t hesitate to contact us to talk about your project!

We wish you all a very happy festive season, full of beautiful and tasty moments with your family, friends and loved ones.

See you next year! ✨

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Miscellaneous Recipes

Dry January – episode 4: Winter mocktail, by Quentin 🍹

Mocktails, or non-alcoholic cocktails, are an easy replacement for cocktails, as long as you can muster up some creativity. To start our 4th week of dry january, our flavourist Quentin dressed up as a mixologist, and it was really good, so we share 😋

Our winter mocktail has a reddish-orange coat and floats a slice of blood orange, the ultimate winter fruit. Its blood orange juice base gives it sweet floral notes, enhanced by a ginger juice that spices up this sweetness with spicy, earthy notes. An infusion of juniper berries completes the profile with notes of gin, reminiscent of the feel of familiar alcoholic cocktails. Finally, timut berries enhance the whole with tropical fruit notes and an electrifying tingling sensation ⚡

What’s interesting about this mocktail is that it manages to recreate some of the sensations of alcohol, which we associate with celebration or conviviality, but without consuming it: the drink is gourmand, warm, round and electrifying 🍊

Feel free to try it at home, and leave us a comment 😉

You can also share your mocktail recipes!

Categories
Miscellaneous Recipes

Dry January – episode 3: In the HOME-made family, I ask for Kefir!

For some time now, we have discovered kefir, which is always a hit at aperitif time, especially when it is home-made!

In short, kefir is a drink made by fermenting sweetened fruit juice or milk and kefir grains, which are a leavening of lactic acid bacteria and yeast. Many people praise its health benefits as a probiotic, particularly as it contributes to good digestion, strengthens the immune system and provides vitamins, minerals and complete proteins.

But we are particularly interested in the taste of kefir! For the occasion, we made a ginger kefir (fruit kefir). On the nose, it presents milky notes, yeast and lemon zest. On the palate, you can smell lactic acid, sweet yoghurt notes, lemon (citric acid), a buttery side with notes of very ripe fruit, as well as buttery notes. The ginger in our case brings earthy notes without being pungent. On the finish, the yeast remains quite persistent.

Like the kombucha we talked about last week, this is a rather typical drink that can be divisive: you either like it or you don’t… In any case, you can’t remain indifferent!

And how does it work at home? There are two aspects to take into account: the recipe of the drink, and the maintenance of the kefir grains to maintain a constant supply in your fridge!

Special thanks to Nico, our kefir chef 🙂

Our recipe

For 1L of drink (over 72h)

Ingredients: 25g kefir grains, 25g sugar, 1 organic dried fig, 1 organic lemon slice, seasoning of your choice.

Day D: mix all the ingredients except the seasoning in a closed but not airtight jar (this is important so that it does not explode during fermentation), which remains at room temperature for 48 hours.

Day 2: filter, collect your kefir grains (weigh them, you’ll see that your 25g has become 30g!), throw away the fig and the lemon slice, add the seasoning (for example: 1 lemon cut into slices, 1 piece of ginger cut into slices, a sprig of mint, … be creative!), and pour the whole into a sealed bottle that will stay in the fridge for 24 hours.

Day D+3: degas slowly (be careful, the quantity of gas can be surprising…) and enjoy!

Grain care

Your kefir grains can be used over and over again! Keep them in a solution of water and sugar (for 100g of kefir, a 250ml jar of water and 3 teaspoons of sugar). Every two to three weeks, soak the index finger, if it is no longer sweet add more sugar!

Gradually your quantity of kefir will increase, if you make drinks often. Don’t hesitate to give the surplus to your friends 😉