Festive menu

The Delical menu recipes.

Enrich your meals.

Back to the menu

One recipe per page. To print only some of them, choose the pages in the print window.

Starter

Avocado and smoked salmon verrine

  • 15 min
  • Easy
  • serves 2
  • 390kcal
  • 12.8 gof protein
  • 8.7 gcarbohydrate
  • 31 gfat

Ingredients

  • 50 ml Delical HPHC 360 Plain
  • 1 avocado (160 g)
  • 125 g soft cheese
  • 50 g smoked salmon
  • ½ lemon
  • 1 garlic clove
  • Salt and pepper

Method

  1. Cut the avocado in half, open it up and remove the stone.
  2. Scoop out the flesh and put it in a bowl.
  3. Peel and finely chop the garlic clove.
  4. Squeeze the lemon over the avocado, and add the garlic, salt and pepper.
  5. Blend everything until smooth and creamy.
  6. In a second bowl, mix the soft cheese and the Delical HPHC 360 Plain with a little salt and pepper.
  7. Blend everything until smooth.
  8. Adjust the seasoning if needed.
  9. Pour the avocado mixture into the bottom of the glass.
  10. Cover it with the soft cheese mixture.
  11. Cut the smoked salmon into thin strips, place them on top and decorate.

Made with

Delical HPHC 360

See the full recipe

Starter

Salmon terrine

  • Prep 25 min · cooking 30 min
  • serves 2
  • 308kcal
  • 27 gof protein
  • 11 gcarbohydrate
  • 17 gfat

Ingredients

  • 1/2 bottle of Delical Mon Concentré Protéines & Calories
  • 150 g salmon
  • 1 egg
  • 100 g grated Emmental
  • Chives
  • Nutmeg
  • Salt and pepper
  • Optional: stock cube

Method

  1. Poach the salmon in a saucepan of barely simmering water. Drain it, then flake it.
  2. In a mixing bowl, combine the Delical Mon Concentré Protéines & Calories, the egg, the grated Emmental, the chopped chives, a pinch of nutmeg, salt and pepper. If you like, add the crumbled stock cube. Mix well.
  3. Add the flaked fish.
  4. Divide between ramekins, then bake in the oven at 180 °C for 30 min.
  5. Wait until the terrines are lukewarm before turning them out.

Made with

Delical Mon Concentré Protéines & Calories

See the full recipe

Main course

Gratin dauphinois

  • Prep 20 min · cooking 45 min
  • serves 2
  • 398kcal
  • 14 gof protein
  • 55 gcarbohydrate
  • 22 gfat

Ingredients

  • 1 × 200 ml bottle of Delical HPHC 360 plain
  • 400 g potatoes
  • 1 garlic clove
  • 40 g thick crème fraîche
  • Salt, pepper, nutmeg

Method

  1. Peel the potatoes and cut them into thin slices, 3 to 4 mm thick.
  2. Pour the 200 ml bottle of Delical HPHC 360 plain and the thick crème fraîche into a saucepan. Add the chopped garlic, ½ tsp nutmeg, salt and pepper.
  3. Add the potato slices. Bring to the boil, then turn off the heat.
  4. Transfer everything to a gratin dish. Make sure the liquid completely covers the potatoes.
  5. Bake for 45 min in an oven preheated to 170 °C, until the top is golden and the tip of a knife slides in easily.

Made with

Delical HPHC 360

See the full recipe

Dessert

Red berry tiramisu

  • 5 min
  • Easy
  • serves 2
  • 381kcal
  • 12 gof protein
  • 45 gcarbohydrate
  • 17 gfat

Ingredients

  • 1 bottle (200 ml) of Delical HPHC 360 Red Berries
  • 100 g strawberries
  • 100 g raspberries
  • 100 g mascarpone
  • 50 g caster sugar
  • 2 eggs (100 g)
  • 12 sponge fingers (96 g)

Method

  1. Set aside a few berries to decorate the glasses and blend the rest.
  2. Whisk the egg whites until stiff.
  3. Mix together the sugar, egg yolks, mascarpone and the bottle of Delical HPHC 360 Red Berries.
  4. Gently fold in the whisked egg whites.
  5. To assemble, in 4 glasses: place the sponge fingers in the bottom, then cover with the fruit purée and the mascarpone mixture.
  6. Finish by decorating with the fresh fruit.

Made with

Delical HPHC 360

See the full recipe

Dessert

Crème brûlée, my way

  • 20 min
  • Easy
  • serves 4
  • 452kcal
  • 12 gof protein
  • 48 gcarbohydrate
  • 24 gfat

Ingredients

  • 1 × 200 g pot of Delical La Floridine vanilla
  • 6 egg yolks
  • 100 g caster sugar
  • 40 g brown sugar
  • 20 cl single cream
  • 1 vanilla pod

Method

  1. Whisk the egg yolks and sugar until the mixture turns pale.
  2. Split the vanilla pod in half lengthways. Using a knife, scrape out the seeds and add them to the mixture.
  3. Whisk in the single cream and 200 g of Delical La Floridine HPHC dessert crème (vanilla).
  4. Divide the mixture between 4 ramekins and bake at 120 °C for about 50 min.
  5. Once baked, leave to set in the fridge for at least 2 hours.
  6. Just before serving, sprinkle the brown sugar over the crèmes and caramelise with a blowtorch.

Made with

Delical La Floridine

See the full recipe

A seasonal treat

Chocolate panna cotta with salted butter caramel and speculoos

  • Prep 10 min · resting 4 h
  • Serves 1
  • 696kcal
  • 31 gof protein
  • 70 gcarbohydrate
  • 30 gfat

Ingredients

  • 1 × 200 ml bottle of Delical Concentré chocolate
  • 1 gelatine leaf
  • 20 g salted butter caramel
  • 16 g speculoos biscuits

Method

  1. Soak the gelatine leaf in a bowl of cold water to soften it.
  2. Pour the 200 ml of Delical Concentré chocolate into a saucepan and heat it.
  3. As soon as it starts to simmer, remove from the heat. Add the well-squeezed gelatine leaf and stir until dissolved.
  4. Pour the mixture into a verrine glass. Leave to cool at room temperature, then refrigerate for at least 4 h.
  5. When the panna cotta has set, top it with the salted butter caramel, then sprinkle with crumbled speculoos biscuits.

Made with

Delical Concentré

See the full recipe

Back to the menu