DeLonghi Group Showroom
DeLonghi Group Showroom A space to inspire.
Try. Play. Create. European excellence deserves a show of its own. Introducing the De'Longhi Group Showroom, a premium walk-in concept space showcasing a gallery of the finest European appliances alongside a fully functional demonstration kitchen. De'Longhi, Kenwood and Braun have come together to create a truly engaging way of experiencing worldclass products, with expert advice from an onsite brand ambassador, public tutorials and ongoing events.
A space with many talents International ingenuity made accessible. The stylish concept space has been designed to cater for a variety of specialist needs and can be booked for you on request. With a fully functioning demonstration kitchen it is perfect for training events, cooking demonstrations, photo shoots, product launches and media events.
Media Events
Training Events
Product Launches
Photo Shoots
Cooking Demonstrations
For all enquiries and bookings contact: The De'Longhi Group Showroom Karyn Swallow - Showroom Manager 99 Khyber Pass Rd 09 9157287 [email protected]
The De'Longhi Disruptive Dessert
Almond sponge
Method In the Kenwood mixer using the paddle combine eggs, rice flour, ground almonds and the 50g of sugar until light and fluffy. In a separate bowl make a soft meringue with 45g of sugar and egg whites, combine the two mixes together then lastly fold in the melted butter. Spread the mix onto a flat tray lined with baking paper and bake at 180’ for about 5-8 minutes until springy to touch. Cool before cutting and using and using as a base for the Chiboust.
Peach Chiboust Ingredients 210g Peach Puree 21g Sugar 17g Cornflour 17g Yolks 1-2 tsps Vanilla
3g leaf Gelatine 15g Lemon Juice 20g Crème de Peche Whites 63g Sugar 105g
Method In the Kenwood mixer whisk the cornflour, yolks and sugar together. Bring the puree up to the boil, once boiled pour onto sugar and yolk mixture slowly. Return to pot and boil for at least 2-3 minutes whisking constantly until thickened. Once cooked, add soaked gelatine, lemon juice and crème de peche. Make a swiss meringue by whisking sugar and 105g egg whites over a bain marie until 60’, then transfer to Kenwood mixer and whisk until room temperature. Once ready, fold both together and set in a 30cm x 15cm tray that has been lined with the almond sponge. Set in the freezer before cutting into desired shape.
Caramel Coffee Anglaise Ingredients 25g Sugar 38g Milk 38g Cream 15g Yolks
15g Sugar 1-2 tsps Vanilla 4g Espresso
Method Whisk your eggs and 15g sugar together in a bowl. Combine the milk, cream and vanilla in a separate bowl. Make caramel with 25g sugar.
Peach Puree Ingredients 160g Peach Puree 0.5g Agar Agar
5g Lemon Juice 6g Crème de Peche
Method Boil puree, lemon juice and agar for a least 1 minute to activate agar. Once cooled, blitz with a barmix and add crème de peche to taste. Assembly 4 fresh peaches, lemon thyme, icing sugar, 80 g goats cheese, broken into pieces, 4 slices brioche off loaf, Almonds slivers, toasted almonds Slice the peaches thinly on a mandolin into rounds 1mm thickness. Lay out on baking paper and dust with icing sugar then lemon thyme. Warm gently to soften under salamander or with blow torch. Lay 3-4 slices on the base of a plate. Toast the brioche in your De Longhi toaster then cut into fingers 2 ½ inches long x 1cm x 1cm. Roll the brioche finger in the coffee anglaise. Place one of the fingers on the plate, then place a piece of the chiboust along side of that. Place a few dots of the peach puree around the plate then spinkle the dish with the goats cheese then the toasted almonds.
DESSERT
Ingredients 2 eggs 45g sugar 17g rice flour 70g egg whites 75g ground almonds 15g butter 50g sugar
Once the caramel has turned an amber colour pour in the milk mixture to stop the cooking process, bring back to the boil then remove from the heat and pour onto the egg mix stirring constantly. Return to the heat and cook, stirring constantly until 80’ or thickened. Then sieve and add the espresso to taste.
DISRUPTIVE
Peach Chiboust, toasted brioche, coffee caramel and goat's cheese.
What’s on show
DeLonghi Turns the everyday into something special.
Coffee Fully Automatic coffee makers Pump Driven coffee makers Nespresso Dolce Gusto Accessories
Kitchen Breakfast Collections Deep Fryers
Kenwood Inspires confidence to produce great food for all occasions.
Food Preparation Kitchen Machines and Attachments Food Processors Hand Blenders Blenders Hand Mixers
Braun Designed to make a difference.
Food Preparation Hand Blenders
Home Appliances Ironing
Try. Play. Create. European excellence deserves a show of its own. Introducing the De'Longhi Group Showroom, a premium walk-in concept space showcasing a gallery of the finest European appliances alongside a fully functional demonstration kitchen. De'Longhi, Kenwood and Braun have come together to create a truly engaging way of experiencing worldclass products, with expert advice from an onsite brand ambassador, public tutorials and ongoing events.
A space with many talents International ingenuity made accessible. The stylish concept space has been designed to cater for a variety of specialist needs and can be booked for you on request. With a fully functioning demonstration kitchen it is perfect for training events, cooking demonstrations, photo shoots, product launches and media events.
Media Events
Training Events
Product Launches
Photo Shoots
Cooking Demonstrations
For all enquiries and bookings contact: The De'Longhi Group Showroom Karyn Swallow - Showroom Manager 99 Khyber Pass Rd 09 9157287 [email protected]
The De'Longhi Disruptive Dessert
Almond sponge
Method In the Kenwood mixer using the paddle combine eggs, rice flour, ground almonds and the 50g of sugar until light and fluffy. In a separate bowl make a soft meringue with 45g of sugar and egg whites, combine the two mixes together then lastly fold in the melted butter. Spread the mix onto a flat tray lined with baking paper and bake at 180’ for about 5-8 minutes until springy to touch. Cool before cutting and using and using as a base for the Chiboust.
Peach Chiboust Ingredients 210g Peach Puree 21g Sugar 17g Cornflour 17g Yolks 1-2 tsps Vanilla
3g leaf Gelatine 15g Lemon Juice 20g Crème de Peche Whites 63g Sugar 105g
Method In the Kenwood mixer whisk the cornflour, yolks and sugar together. Bring the puree up to the boil, once boiled pour onto sugar and yolk mixture slowly. Return to pot and boil for at least 2-3 minutes whisking constantly until thickened. Once cooked, add soaked gelatine, lemon juice and crème de peche. Make a swiss meringue by whisking sugar and 105g egg whites over a bain marie until 60’, then transfer to Kenwood mixer and whisk until room temperature. Once ready, fold both together and set in a 30cm x 15cm tray that has been lined with the almond sponge. Set in the freezer before cutting into desired shape.
Caramel Coffee Anglaise Ingredients 25g Sugar 38g Milk 38g Cream 15g Yolks
15g Sugar 1-2 tsps Vanilla 4g Espresso
Method Whisk your eggs and 15g sugar together in a bowl. Combine the milk, cream and vanilla in a separate bowl. Make caramel with 25g sugar.
Peach Puree Ingredients 160g Peach Puree 0.5g Agar Agar
5g Lemon Juice 6g Crème de Peche
Method Boil puree, lemon juice and agar for a least 1 minute to activate agar. Once cooled, blitz with a barmix and add crème de peche to taste. Assembly 4 fresh peaches, lemon thyme, icing sugar, 80 g goats cheese, broken into pieces, 4 slices brioche off loaf, Almonds slivers, toasted almonds Slice the peaches thinly on a mandolin into rounds 1mm thickness. Lay out on baking paper and dust with icing sugar then lemon thyme. Warm gently to soften under salamander or with blow torch. Lay 3-4 slices on the base of a plate. Toast the brioche in your De Longhi toaster then cut into fingers 2 ½ inches long x 1cm x 1cm. Roll the brioche finger in the coffee anglaise. Place one of the fingers on the plate, then place a piece of the chiboust along side of that. Place a few dots of the peach puree around the plate then spinkle the dish with the goats cheese then the toasted almonds.
DESSERT
Ingredients 2 eggs 45g sugar 17g rice flour 70g egg whites 75g ground almonds 15g butter 50g sugar
Once the caramel has turned an amber colour pour in the milk mixture to stop the cooking process, bring back to the boil then remove from the heat and pour onto the egg mix stirring constantly. Return to the heat and cook, stirring constantly until 80’ or thickened. Then sieve and add the espresso to taste.
DISRUPTIVE
Peach Chiboust, toasted brioche, coffee caramel and goat's cheese.
What’s on show
DeLonghi Turns the everyday into something special.
Coffee Fully Automatic coffee makers Pump Driven coffee makers Nespresso Dolce Gusto Accessories
Kitchen Breakfast Collections Deep Fryers
Kenwood Inspires confidence to produce great food for all occasions.
Food Preparation Kitchen Machines and Attachments Food Processors Hand Blenders Blenders Hand Mixers
Braun Designed to make a difference.
Food Preparation Hand Blenders
Home Appliances Ironing
