IB Food Ltd

Fine Italian ingredients for chefs

iB Food Ltd

Suppliers & importers of high quality Italian and
Mediterranean ingredients for discerning chefs

Vincotto

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 Vincotto is an elixir, a sweet velvety cooked must from two variety of grapes, Negroamaro and malvasia near, with the subtle overtones of spices, grapes and plums. It is a aged for 4 years in oak barrels and is a completely natural product. It is used as a condiment, mere drops may be drizzled over meats, salads, vegetables, cheeses and even desserts giving them a delicious tang.

Tonnarelli with Ricotta & Orange Vincotto

Ingredients for 4 portions:

– 250g Dallari Tonnarelli
– 200g Fresh Ricotta Cheese
– Freshly Grated Parmigiano Reggiano
– Salt and Pepper
– 2tbs Sweet Orange Vincotto

 

Cook the Tonnarelli in salted boiling water until al dente. Combine in a large serving bowl the ricotta with a few tablespoons of the pasta cooking liquor, 2 tablespoons of the Sweet Orange Vincotto, plenty of parmigiano reggiano, salt and pepper. Mix well and toss though the Tonnarelli. A little extra virgin olive oil can be added to compliment the flavours and serve at once.

Panna Cotta with Orange Vincotto

Ingredients for 10 portions:

– 750ml Cream
– 750ml Milk
– 210g Panna Cotta
– 3 Oranges
– 3tbs Vincotto
– A little Orange Juice
– Dark Chocolate Shavings

Segment the oranges ( without their skin) and marinate in some juice with the vincotto.
In a saucepan bring to boil the milk and cream, rain in the panna cotta, whisk to dissolve. Bring to a gentle simmer and remove from heat once
boiled. Pour into individual moulds and refrigerate for a few hours till set. Turn out the panna cotta into plates, place some orange segments on
top, drizzle the juice around and top with some dark chocolate shavings.
Serve at once.

Panna Cotta 

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The famous Italian dessert that can be adapted for a variety of different recipes, using flavours, nuts, coffee etc. Light and easy to prepare, very cost effective and delicious.

Panna Cotta Fruits of the Forest Torte

Ingredients for 8-10 portions:

– 1 Baked Sponge Round (240cm x 10cm)
– 1-2 Tots Kirsch
– 4-500g Fruits of the Forest Mixed (mirtilli/ ribes/ more/ lamponi)
– *Gelatine Optional
– 750ml Full Cream Milk
– 750ml Double or Whipping Cream
– 210g Panna Cotta
– 75g Grated White Chocolate
– Decoration
– Whipping Cream
– Soft Fruits
– Chocolate Schrolls or Shavings

Place a ring mould 240cm diameter 60cm high (9.1/2inches x 2.1/4inches) onto a base plate. Trim and place the sponge disc on the bottom and
sprinkle with a little kirsch.
Arrange a layer of fruits of the forest on the sponge. *Gelatine can be dissolved into the juices from the fruits if a firm set is desired.
In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve. Bring the contents to a gentle simmer,
removed from the heat and stir in the chocolate until melted.
Allow to cool a little, then ladle the sauce gently over the fruit taking care not to move the fruit around.
Panna Cotta will set quite quickly, even when still warm. Allow to cool, refrigerate for a minimum of 4 hours.
To serve:
Portion, remove the ring mould, decorate with cream, fruits and chocolate.
Note: for a finer presentation, line the ring mould with a thin strip of cellophane so as to build up the fruits around the inside of the ring. Remove prior to serving.
Individual desserts can also be made up using the round petit gateaux moulds!!

Panna Cotta al Caffe’

Ingredients for 8-9 portions:

– 750ml Full Cream Milk
– 50ml Double or Whipping Cream
– 210g Panna Cotta
– 2 Cups Extra Strong Espresso Coffee
– Toasted Pistachio Nuts

 

 

In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve.

Bring the contents to a gentle simmer,
removed from the heat once boiled. Add the
espresso coffee and stir.

Pour into individual coffee cups and refrigerate for a few hours to set.

To serve top with toasted pistacchio nuts and dust with icing sugar.

Pudding with a cream filling 

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Here are some suggestions of a couple of desserts using our Puglia Pasta look like rice. In some regions of Italy it is used a lot desserts and they are quite delicious.
Have a go and see! Puglia pasta with Vanilla Milk in Cream served with a Rasberry Coulis.

 

 

Puglia Pasta Vanilla Milk in Cream served with Rasberry Coulis

Ingredients for 8 portions:

Vanilla Puglia Pasta

– 1/2 lt. Milk
– 1 Vanilla Stick
– 125g Puglia Pasta
– 50g Sugar

Cream Filling

– 150ml Double Cram
– 150ml Milk
– 15g Plain Flour
– 70g Sugar
– 1 Vanilla Stick
– 1 Piece of Lemon Rind

Raspberry Coulis

– 200g Menu’ Raspberries in their own Juice
– 30g Sugar
Cook the Puglia pasta in milk and vanilla stick for about 9 minutes, then add the sugar.

Remove the vanilla stick and scrape the seeds back into the cooked pasta. Let it cool down already in the pre– oiled moulds.

Prepare the cream beating the egg yolks with the sugar, add the flour and the boiled milk with the vanilla ( already scraped) and lemon rind, Heat through until of a thick consistency. Place in a piping bag and inject into the middle of the pasta. Allow to cool and thicken in a fridge.

In the meantime prepare the coulis by blending the raspberries in their juice and sugar.

When ready to serve, turn out the moulds individual plates and serve with the raspberry coulis.

 

Panna Cotta filled with Raspberry Puglia Pasta served with Raspberry Coulis

Ingredients for 10 portions:

Raspberry Puglia Paste

– 1/2 lt. Milk
– 1 Vanilla Stick
– 125g Puglia Pasta
– 50g Sugar
– 100g Raspberries in their own Juice

Raspberry Coulis

– 200g Menu Raspberries in their own Juice
– 30g Sugar

Panna Cotta

– 750ml Double Cream
– 750ml Milk
– 210g Panna Cotta
Cook the Puglia pasta in milk and vanilla stick for about 9 minutes, then add the sugar. Remove the vanilla stick and scrape the seeds back into the cooked pasta. Blend the raspberries and stir into the mixture.

Make half of the panna cotta and pour into 10 dishes. Once set, put a layer of the raspberry Puglia and let it set in fridge.

Make up the last of the panna cotta and top the dishes with the remaining panna cotta and refrigerate. In the Meantime prepare the coulis by blending the raspberries in their juice and sugar.

When ready to serve, turn out the panna cotta pasta moulds into individual plates and serve with the raspberry coulis.

Menu Panna Cotta 1000g

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A refined dessert, a product of fast preparation that will satisfy the palate of the most demanding customer.

Can be served with hot chocolate sauce and enriched with fruits of the forest line menu, flavor with coffee or with a sauce of mint for those who love the flavors.