Why Carte D’Or?

  • Controllable: Prepare the precise volumes you need and portion as required
  • Reliable: Serve up consistently great tasting desserts
  • Adaptable: Create multiple desserts from one product
  • All our dessert mixes are ready to prepare in just 4 simple steps

We’ve teamed up with Aaron Watson, Head Chef at Primrose Bank Care Home and winner of the NACC Care Chef Of The Year 2021, to demonstrate just how adaptable, controllable and reliable the Carte D’Or range can be. 

Strawberry Mousse Powdered Dessert Base

  • Carte D’Or Strawberry Mousse is more than a mousse. It allows you to create multiple desserts with just one product as it can be piped, cut, frozen and moulded
  • Gluten Free
  • No artificial preservatives

Alongside Executive Chef at Unilever Food Solutions, Alex Hall, Aaron has created series of recipes that are easy to create and will really impress.

These include a refreshing ‘Eaton less Mess’, soft doughnuts, a classic baked Alaska and fruity strawberry ice cream – all made using our Strawberry Mousse and perfect for a movie night or warm summers day.

The strawberry mousse can be piped, cut, frozen and moulded; meaning you can create multiple desserts with just the one product – ready in 4 simple steps!

Carte D’Or Panna Cotta

  • Allows you to create multiple desserts with one product
  • No artificial colours or preservatives

Alex and Aaron have used our Panna Cotta mix to make a rhubarb & custard, black forest, and raspberry panna cotta.

All these recipes are quick, simple, and packed full of different flavours – which is ideal when catering to various individuals’ preferences! Aaron commented: “You have to think of each resident as an individual, rather than thinking a dish will be suitable for everybody. You have to personalise it to each person”.

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Carte D’Or Crème Brûlée / Crème Caramel

  • Allows you to create multiple desserts with one product
  • Suitable for vegetarians
  • No artificial colours or preservatives

Our Crème Brulée is used to make an apple tart, coconut crème caramel and the classic Queen of puddings. The latter utilising leftover ingredients such as breadcrumbs, which are usually seen to go to waste.

The coconut crème caramel is a play on Aaron’s winning dish from the 2021 NACC Care Chef of the Year competition and he highlights the importance of having these exciting dishes for residents: “Obviously, the food we put on the plate is a really important part of the residents’ day to day lives, mealtimes are one of the main times of the day, where all the residents can come together and interact”.

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