TRES RICHES SYRUP. Recipe Collection. Pour Soak Cook Blend 1

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Stuart Luke Heath
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1 TRES RICHES SYRUP Recipe Collection Pour Soak Cook Blend 1

INDEX Shelf Life - Unopened frozen: 12 Months - Unopened refrigerated: 3 Months - Open refrigerated: 3 weeks - Ambient: 5 days on a cake or dessert Handling - Keep frozen between -18 C and -23 C

Derived from the traditional Mexican Tres Letches Syrup recipe a three milk dessert mix we are proud to introduce Tres Riches Syrup, a revolutionary and delicious beverage, cake and dessert base mix;

2 INDEX Shelf Life - Unopened frozen: 12 Months - Unopened refrigerated: 3 Months - Open refrigerated: 3 weeks - Ambient: 5 days on a cake or dessert Handling - Keep frozen between -18 C and -23 C until ready to use. - Thaw in refrigerator for 24 hours. - Before use, shake product well. - Liquids, fruits/nuts etc. can be added if desired. Derived from the traditional Mexican Tres Letches Syrup recipe a three milk dessert mix we are proud to introduce Tres Riches Syrup, a revolutionary and delicious beverage, cake and dessert base mix; ideal for both bakery and foodservice operators. Tres Riches Syrup is a ready-to-use, versatile and innovative product to enhance already loved dishes. Simply thaw, pour, soak, cook or blend. Create a host of unique experiences with the ability to create multiple recipes ranging from breakfasts to beverages, cakes and desserts. Tres Riches Syrup can be used as a product alternative, replacing condensed milk, evaporated milk and cream. RECIPES 2 Breakfast Bircher Muesli 3 Five-Star French Toast with Pear and Pistachios 4 Traditional Tres Riches Cake 5 Caramel Popcorn Tres Riches Cake 6 Tres Riches Banana Malva Pudding 7 Caramel Trifle with Maple Glazed Apples 8 Milk Tart 9 Fragrant Rice Pudding 10 Spicy Pumpkin Tart 11 Coconut Panna Cotta 12 Salted Caramel and Chocolate Torte 13 Tres Riches Banana Waffle 14 Phenomenal Flan DELICIOUS BEVERAGE, CAKE AND DESSERT BASE MIX BEVERAGES 15 Milk Tart Latte 16 Milk Tart Whippacino 17 Milk Tart Freakshake 1

BREAKFAST BURCHER MUESLI FIVE-STAR FRENCH TOAST WITH PEAR AND PISTACHIOS POWER BREAKFAST 2 L Tres Riches Syrup 2 kg rolled oats ½ kg yoghurt (low fat or normal) 20 large Granny Smith apples, cored

pears, rhubarb or fresh berries 1. Mix the yoghurt, oats, chia seeds, grated apple, blueberries, lime juice, walnuts and Tres Riches Syrup. Stir and leave to soak overnight in the fridge. 2.

3 BREAKFAST BURCHER MUESLI FIVE-STAR FRENCH TOAST WITH PEAR AND PISTACHIOS POWER BREAKFAST 2 L Tres Riches Syrup 2 kg rolled oats ½ kg yoghurt (low fat or normal) 20 large Granny Smith apples, cored and grated 100 g chia seeds 600 g blue berries 600 g walnuts, lightly toasted and roughly chopped juice of 4 limes your choice of fresh, poached or roasted seasonal fruit plums, peaches, apples, pears, rhubarb or fresh berries 1. Mix the yoghurt, oats, chia seeds, grated apple, blueberries, lime juice, walnuts and Tres Riches Syrup. Stir and leave to soak overnight in the fridge. 2. When ready to serve, stir well and transfer to serving bowls. Top with walnuts and fruit if you like. Alternately, portion into serving bowls and leave overnight. THE FRENCH CONNECTION For the french toast: 2 L Tres Riches Syrup 12 eggs 7-8 Artisan Bread Ciabatta loaves, sliced For the pear and pistachio topping: 20 pears, ripe but firm 400 g salted pistachios (shelled) 4 tbs lemon juice 300 g unsalted butter 300 g light brown sugar 2 tsp ground cinnamon 2 tsp ground ginger 2 tsp ground cloves salt, to taste 1. Peel and cube the pears then lightly toss them in lemon juice. 2. Melt the butter in a large pot, add the pears and cook for approximately 15 minutes. 3. Once the pears are soft add the sugar and spices together cooking for a further 10 minutes or until the pears are fully glazed. 4. Stir in the salted pistachios. 5. In a separate bowl, whisk the eggs together with the Tres Riches Syrup. Soak the slices of bread in the Tres Riches Syrup mixture until well saturated. Note: Do not oversoak. 6. Fry in butter until golden brown on both sides. 7. Serve topped with the caramelised pears and pistachios. PRO-TIP: For extra decadence, add a generous dollop of Rich s European Style Whip Topping, Versatie or Vanilla Flavoured Bettercreme Pre-Whip. 2 Prep: 10 min Set: 10 min or overnight ±40 Servings Prep: 25 min 40 Servings 3

TRADITIONAL TRES RICHES CAKE CARAMEL POPCORN TRES RICHES CAKE TUTTI FRUITY 1 x Tres Riches 150 mm (6 ) or Rectangular Sponge 200 ml or 500 ml Tres Riches Syrup, see method 160 g 480 g Vanilla/Dairy

Fill a piping bag, fitted with any shape nozzle, with Vanilla/Dairy Flavoured Bettercreme or Vanilla Flavoured Bettercreme Pre-Whip. 3.

4 TRADITIONAL TRES RICHES CAKE CARAMEL POPCORN TRES RICHES CAKE TUTTI FRUITY 1 x Tres Riches 150 mm (6 ) or Rectangular Sponge 200 ml or 500 ml Tres Riches Syrup, see method 160 g 480 g Vanilla/Dairy Flavoured Bettercreme (RTW) or Vanilla Flavoured Bettercreme Pre-Whip fruit assortment for garnishing 1. Begin by slicing a Tres Riches 6 or Rectangular Sponge in half. 2. Fill a piping bag, fitted with any shape nozzle, with Vanilla/Dairy Flavoured Bettercreme or Vanilla Flavoured Bettercreme Pre-Whip. 3. Using one sponge half, pipe a barrier of Bettercreme around the outer edge of the sponge and saturate the sponge layer with 100 ml (6 Sponge) or 250 ml (Rectangular Sponge) of Tres Riches Syrup. 4. Once saturated, top the sponge layer with Bettercreme and place the remaining sponge layer on top and repeat the process. Finish by neatly base icing the entire cake. 5. Decorate as desired. POPPING SURPRISE 1 x Tres Riches 150 mm (6 ) Sponge 200 ml Tres Riches syrup 120 g Vanilla/Dairy Flavoured Bettercreme (RTW) or Vanilla Flavoured Bettercreme Pre-Whip 40 ml caramel drizzle, see method 45 g caramel popcorn For the cake: 1. Begin by slicing a Tres Riches 6 or Rectangular Sponge in half. 2. Fill a piping bag, fitted with any shape nozzle, with Vanilla/Dairy Flavoured Bettercreme or Vanilla Flavoured Bettercreme Pre-Whip. 3. Using one sponge half, pipe a barrier of Bettercreme around the outer edge of the sponge and saturate the layer with 100 ml (6 Sponge) of Tres Riches Syrup. 4. Once saturated, top the layer with Bettercreme and place the remaining sponge layer on top and repeat the process. Finish by neatly base icing the entire cake. 5. Decorate as desired. For the caramel sauce: 1. Using a ratio of 1:1, in a saucepan, whisk together equal portions of tinned caramel to Dairy Flavoured Bettercreme in its liquid form. For a 6 cake, use approximately 150 g caramel: 150 g Dairy Flavoured Bettercreme. 2. Once mixed, slightly heat the caramel mixture to achieve a desired pouring consistency. 3. Pour the caramel over the top of the iced Tres Riches Cake and finish with caramelize popcorn. PRO-TIP: For an authentic experience, use a series of fresh seasonal fruit to garnish. PRO-TIP: For an authentic experience, use a series of fresh seasonal fruit to garnish. 4 Prep: 30 min 16 Servings: Rectangular Sponge 6-8 Servings: 6 Sponge Prep: 30 min 16 Servings: Rectangular Sponge 6-8 Servings: 6 Sponge 5

TRES RICHES BANANA MALVA PUDDING 1 Tube of Rich s Banana Batter 500 ml Tres Rich s Syrup 1. Pipe the batter into an appropriately sized baking dish and bake for approximately 40 mins at 180 C. 2.

CARAMEL TRIFLE WITH MAPLE GLAZED APPLES For the cake: 2 Tube of Rich s Caramel Batter 400 ml Tres Riches Syrup For the compote: 20 Granny Smith apples peeled and sliced 800 g frozen red currents 2

5 TRES RICHES BANANA MALVA PUDDING 1 Tube of Rich s Banana Batter 500 ml Tres Rich s Syrup 1. Pipe the batter into an appropriately sized baking dish and bake for approximately 40 mins at 180 C. 2. Remove the pudding from the oven once cooked and heavily soak with Tres Riches Syrup. 3. Serve hot with custard or ice-cream for extra indulgence. CARAMEL TRIFLE WITH MAPLE GLAZED APPLES For the cake: 2 Tube of Rich s Caramel Batter 400 ml Tres Riches Syrup For the compote: 20 Granny Smith apples peeled and sliced 800 g frozen red currents 2 cups light brown sugar 200 g butter For the crème chantilly: 100 ml Tres Riches Syrup 400 ml Riches Versatie RICH AND COMFORTING TRIFLINGLY DELICIOUS For the cake: 1. Pipe the batter into a large baking tray. Bake for approximately min and set aside. For the compote: 1. Caramelise the sugar in a large pot, add the apples and the red currents once the sugar is well caramelized. Followed by the butter and allow to reduce. 2. The compote is ready once the apples are brown and shiny. 3. Set aside to cool. For the crème chantilly: 1. Whisk the Tres Riches Syrup and Versatie together until stiff peaks are formed. To assemble: 1. Start by roughly tearing up the caramel sponge and placing it loosely in the trifle bowl. Pour some Tres Riches Syrup over the placed sponge. 2. Place a layer of fruit on top of the sponge. 3. Cover the fruit layer with the crème chantilly. 4. Repeat until the trifle bowl is full to the brim. Prep: 5 min Cook: min Servings or multiply recipe as necessary Cook: 25 min Bake: 30 min 1 Large Trifle or 40 Small Servings 7

Mix the corn starch with the remainder Tres Riches Syrup and stir it into the boiling Tres Riches Syrup. Stir continuously, cooking for approximately 5-6 minutes until the mixture thickens. 4.

6 MILK TART FRAGRANT RICE PUDDING MILKY TREAT 4 Rich s Tart Bases (large) 1 L Tres Riches Syrup 4 tsp cinnamon 6 tsp corn starch 1. Bake the Rich s Tart Bases for approximately 12 min between c set aside to cool. 2. In a large saucepan, pour the Tres Riches Syrup, reserving 50 ml, and bring to the boil. 3. Mix the corn starch with the remainder Tres Riches Syrup and stir it into the boiling Tres Riches Syrup. Stir continuously, cooking for approximately 5-6 minutes until the mixture thickens. 4. Divide the mixture evenly between the tart bases and sprinkle lightly with cinnamon. 5. Set aside for approximately 20 minutes before serving. EASTERN DELIGHT 500 ml Tres Riches Syrup 3 cups water 2 tbsp butter 1 cup Arborio rice ¼ tsp salt ¾ tsp ground cinnamon 3 cardamom pods ½ tsp ground allspice zest of 1 lemon ¼ cup diced crystallized ginger To garnish: Add a generous dollop of Rich s European Style Whip Topping, Versatie or Vanilla Flavoured Bettercreme Pre-Whip 1. Melt the butter and lightly sauté the rice until all the grains are mostly translucent. 2. Add all the spices and sauté for an additional minute or two, until the spices become aromatic. 3. Add 1 cup of water and stir continuously until most of the water is absorbed, then add a cup of Tres Riches Syrup, again stirring continuously. Repeat this process, alternating between water and Tres Riches Syrup, until no liquid is left over and the rice is just past al dente. Add more Tres Riches Syrup if required. 4. Remove from the heat and garnish with the lemon zest, ginger and a generous dollop of either Rich s European Style Whip Topping, Versatie or Vanilla Flavoured Bettercreme Pre-Whip. Prep: 10 min Cook: min 8 Bake: min Set: 5 min Cool: 30 min 4 Large tarts 8-10 Servings or multiply recipe as necessary 9

SPICY PUMPKIN TART COCONUT PANNA COTTA FRAGRANT AND SPICY 10 For the base: 3 Rich s Tart Base (large) For the filling: 400 ml Tres Riches Syrup 10 ml olive oil 500 g pumpkin/butternut, peeled and

Roast the pumpkin until the cubes are soft and have slightly browned edges. 3. Puree the pumpkin and pass through a sieve. 4.

7 SPICY PUMPKIN TART COCONUT PANNA COTTA FRAGRANT AND SPICY 10 For the base: 3 Rich s Tart Base (large) For the filling: 400 ml Tres Riches Syrup 10 ml olive oil 500 g pumpkin/butternut, peeled and cubed 2 tsp ginger 1 tsp cinnamon ½ tsp nutmeg 4 eggs 50 g flour To garnish: European Style Whip Topping or Versatie 1. Blind bake the tart bases for approximately 160 C for minutes. 2. Place the pumpkin on a baking tray, season with salt and thyme and lightly drizzle with olive oil. Roast the pumpkin until the cubes are soft and have slightly browned edges. 3. Puree the pumpkin and pass through a sieve. 4. Once sieved, mix the pumpkin puree together with the spices, eggs, flour and Tres Riches Syrup. 5. Decant the pumpkin mixture into the baked tart bases and bake for approximately minutes at 160 C. Note: Do not over bake. Remove from the oven when they are slightly wobbly in the middle. Set aside and allow to cool. 6. Serve with a large dollop of whipped European Style Whip Topping or Versatie. For extra sweet indulgence, garnish with Vanilla Flavoured Bettercreme Pre-Whip. COCONUT SENSATION 1 L Tres Riches Syrup 1 L coconut cream 180 ml water 12 tsp gelatine powder 2 vanilla pods, split and seeds scraped coconut flakes 1. Place the water in a small bowl, sprinkle over the gelatine and stir to combine. Set aside for 5 minutes or until the gelatine has fully absorbed. 2. Place the Tres Riches Syrup, coconut cream and vanilla pods and seeds in a saucepan over low heat and cook for 3 minutes. Thereafter, add the gelatine mixture, stirring for 3 minutes or until the gelatine has fully dissolved. 3. Strain and pour into Dariole molds. Refrigerate for 2 hours or until set. Sprinkle with coconut flakes and serve with strawberries or other fresh seasonal fruit. Prep: 10 min Cook: 5 min Set: 4 hours or overnight Prep: 50 min Bake: 30 min Cool: 30 min 3 Tarts 16 Servings 11

SALTED CARAMEL AND CHOCOLATE TORTE TRES RICHES BANANA WAFFLE SALTY AND SWEET For the base: 1 ½ cups Mrs Rich s Choc Fudge Cookies, finely ground ⅛ tsp salt 5 tbs butter, melted For the filling: 375

Blend the Rich s Choc Fudge Cookies and salt in a food processor until finely ground. Add the melted butter; process until crumbs are well moistened.

8 SALTED CARAMEL AND CHOCOLATE TORTE TRES RICHES BANANA WAFFLE SALTY AND SWEET For the base: 1 ½ cups Mrs Rich s Choc Fudge Cookies, finely ground ⅛ tsp salt 5 tbs butter, melted For the filling: 375 ml Tres Riches Syrup 375 g good quality chocolate, chopped ¼ tps salt 3 large eggs For the topping: 250 ml Tres Riches Syrup 250 ml light brown sugar 1 tsp salt For the base: Preheat oven to 180 C. Blend the Rich s Choc Fudge Cookies and salt in a food processor until finely ground. Add the melted butter; process until crumbs are well moistened. Press crumbs into a 25 cm diameter tart pan with removable bottom. Bake until set, approximately 20 minutes. Once cooked, set aside on a cooling rack. For the filling: 1. Heat Tres Riches Syrup in a pot over medium heat, until it simmers slightly around the edges. 2. Remove from the heat and add the chopped chocolate and salt stirring until all the chocolate has melted. 3. In a small bowl, mix the eggs together and add to the chocolate mixture, stir until completely incorporated. 4. Pour the filling into the cooled tart shell and bake at 160 C for minutes until the filling has set and the surface is glossy. If any bubbles or cracks form on the surface, take the tart out immediately in order to not over bake. For the topping: 1. Melt the sugar allowing a good caramelisation to occur. 2. When at a good caramelisation, add the Tres Riches Syrup and stir until the sugar is completely dissolved. 3. Stir in the salt and let the caramel sauce cool completely. 4. Once cool, spread over the cooled tart and serve. WAFFLE ON 500ml Tres Riches Syrup 1 tube of Rich s Banana Batter 1. Pipe Rich s Banana Batter directly a hot waffle iron, enough to cover the surface, and cook for approximately 3 minutes, depending on the depth of the waffle iron. 2. Remove the waffle and drench it in approximately 125 ml Tres Riches Syrup. 3. Serve immediately with Tres Rich s Caramel and a large scoop of Ice Cream. 12 Prep: 30 min Cook: min 8-10 Servings Prep: 5 min Cook: 3-6 min 1 Tube makes approximately 4-6 Servings 13

PHENOMENAL FLAN MILK TART WHIPPACINO FLANTASTIC : 1 L Tres Riches Syrup 6 eggs sugar to coat : 1.

3. Pour the custard into the caramel lined tin and cover with tin foil. 4.

WHIP IT UP 110 ml Rich s Tres Riches Syrup double espresso 45 ml milk pinch (½ tsps.

9 PHENOMENAL FLAN MILK TART WHIPPACINO FLANTASTIC : 1 L Tres Riches Syrup 6 eggs sugar to coat : 1. Using a metal cake tin, caramelise the sugar in the cake tin over a hot plate. 2. In a large mixing bowl, whisk together the eggs and Tres Riches Syrup creating a custard. 3. Pour the custard into the caramel lined tin and cover with tin foil. 4. Bake in a water bath at C for approximately 2 hours or until a light golden crust is formed. WHIP IT UP 110 ml Rich s Tres Riches Syrup double espresso 45 ml milk pinch (½ tsps.) cinnamon 1 ½ cups ice 1 pump vanilla syrup To garnish: ±30 g Dollop Rich s Café Whip Original or Vanilla Flavoured Bettercreme Pre-Whip Pinch (⅛ tsps.) Cinnamon 1. Combine all ingredients in a blender and blend on high for approximately seconds or until smooth. 2. Top with a dollop of Rich s Café Whip Original or Vanilla Flavoured Bettercreme Pre-Whip. 3. Sprinkle with cinnamon. 4. Serve with a straw. 14 Prep: 10 min Makes 2 6 flans 6-8 Servings per flan Prep: 3-5 min 1 Serving 15

10 MILK TART FREAKSHAKE MILK TART LATTÉ SHAKE 180 g vanilla ice cream 85 ml Rich s Tres Riches Syrup 75 ml milk 1 single espresso pinch (¼ tsps.) cinnamon 50 ml Rich s Tres Riches Syrup single espresso 100 ml steamed milk pinch (⅛ tsps.) cinnamon 1 pump vanilla syrup FREAKY TREAT To garnish: 70 g Rich s European Style Whip Topping 2 Rich s Homestyle Donut Holes 35g Rich s Carrot Cake 2 wafer sticks 10 g cinnamon powder 1 maraschino cherry 1. Dip the rim of the glass in Rich s Tres Riches Syrup and then immediately into a bowl of cinnamon ensuring the entire outside rim of the glass is covered in cinnamon. 2. In a blender, combine the ice cream, milk, espresso, cinnamon and Rich s Tres Riches Syrup. Blend until smooth. 3. Pour shake into the glass and top with a large dollop of Rich s European Style Whip Topping. 4. Skewer two Rich s Homestyle Donut Holes through a straw and place in the shake. 5. Place a slice of Rich s Carrot Cake on top of the crème along with any carrot cake crumbs. 6. Finish garnishing with two wafer sticks and a maraschino cherry. WARM AND SPICY To garnish: ±30 g dollop Rich s Café Whip Original or Vanilla Flavoured Bettercreme Pre-Whip pinch (⅛ tsps.) cinnamon 1. Prepare a single espresso using your coffee appliance. 2. Add to the espresso 50 ml Tres Riches Syrup, cinnamon, vanilla syrup and equal parts steamed and foamed milk. 3. Top with a dollop of Rich s Café Whip Original or Vanilla Flavoured Bettercreme Pre-Whip. 4. Sprinkle with cinnamon. 16 Prep: 3-5 min 1 Serving Prep: 3-5 min 1 Serving 17

11 PRODUCT INFORMATION Product Code Product Unit Weight Case Count Nett Case Weight Tres Riches Syrup 9 Units 2 kg kg European Style Whip Topping 9 Units 2 kg kg Dairy Flavoured Bettercreme 9 Units 2 kg kg Vanilla Flavoured Bettercreme 9 Units 2 kg kg Versatie 12 Units 1 L kg Café Whip Original 6 Units 1 L 6.26 kg Vanilla Flavoured Bettercreme Pre-Whip 4 units 500 g 2.30 kg Tres Riches Rectangular Sponge 16 Units 660 g kg Tres Riches 150 mm (6 ) Sponge 36 Units 175 g 7.61 kg Carrot Cake 24 Units 470 g kg Caramel Muffin Batter 6 Units 1.36 kg 8.51 kg Banana Muffin Batter 6 Units 1.36 kg 8.51 kg Homestyle Donut Holes 384 Units 11 g 4.77 kg Mrs Rich s Chocolate Fudge Cookie 90 Units 43 g 4.25 kg Tart Base (Large) 40 Units 150g 6.56 kg Artisan Bread Ciabatta Loaf 12 Units 450g 6.52 kg Rich Products Corporation Africa 77 Earp Street, Ophirton, Johannesburg, Tel: RICHS (74247) For detailed product information and additional recipe inspiration, please visit

Prana Chai pumpkin & tofu brulee

The recipe booklet Prana Chai Recipes Prana Chai pumpkin & tofu brulee 1kg pumpkin 300g silken tofu 40g Prana Chai 200ml soy milk 4 tbsp caster sugar Prep: 5 min Cook: 60 min SERVES: 6-8 1. Place Prana