Breakfast

Savory Kiri® Cheesecake with Smoked Salmon and Dried Tomato

Ingredients:

For the Kiri® cream cheese:

  • 1 Kiri® Cooking Block, at room temperature
  • 60 milliliters (1/2 cup) heavy cream
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped dried tomato
  • 1 tablespoon olive oil
  • 3 leaves fresh basil, chopped
  • 1/4 teaspoon pepper

For the crust:

  • 70 grams (2.7 oz) savory crackers
  • 60 grams (1/2 cup) melted butter
  • 2 tablespoons olive oil
  • 1 tablespoon dried chives

For decoration:

  • Smoked salmon
  • Dried tomato
  • Fresh basil leaves

Method:

Step 1: Preparing the crust

  1. Place the crackers in a food processor and crush them until the texture is crumbly. Add the melted butter, dried chives, olive oil, and mix well with a spatula until the mixture is well combined.
  2. Press the crushed crackers into the bottom of a springform mould (12 cm x 6 cm) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Step 2: Preparing the Kiri® cream

  1. In a large bowl, add the Kiri® Cooking Block and mix using an electric egg beater until creamy.
  2. In a small bowl, add the heavy cream and mix with an electric egg beater until the texture is firm.
  3. Add the whipped cream to the Kiri® cream cheese and gently mix with a spatula until well combined.
  4. Add to the Kiri® cream cheese, the lemon zest, fresh chives, dried tomato, olive oil, chopped basil, and pepper. Mix all the ingredients together with a spatula until well combined.
  5. Pour the Kiri® cheese mixture over the crust and spread it evenly to obtain a flat surface.
  6. Place the savory Kiri® cheesecake in the freezer for 2 hours to set.
  7. Gently unmold the savory Kiri® cheesecake and place it on a serving plate.
  8. Decorate the top of the Kiri® cheesecake with smoked salmon shaped, dried tomato, and some fresh basil leaves. Serve.
DESSERTS

Kiri® Cheesecake with Mango and Passion Fruit

Ingredients:

For the Kiri® cream cheese:

  • 3 Kiri® Cooking Block, at room temperature
  • 60 grams (1/2 cup) powdered sugar
  • 80 grams (2/3 cup) sweetened condensed milk
  • 100 grams (3.5 oz) white chocolate
  • 2 tablespoons heavy cream
  • 2 tablespoons vanilla extract

For the crust:

  • 160 grams (5.6 oz) digestif cookies
  • 80 grams (1/2 cup) melted butter

For the mango jelly:

  • 100 milliliters (1/2 cup) orange juice
  • 200 grams mango puree
  • 3 gelatine sheets, hydrated

For decoration:

  • 4 tablespoons passion fruit puree
  • 1/2 mango, peeled and cut into chunks
  • Fresh mint leaves

Method:

Step 1: Preparing the crust

  1. Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
  2. Press the crushed cookies into the bottom of a springform mould (20 cm x 6 cm) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Step 2: Preparing the Kiri® cheesecake filling

  1. In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Mix the chocolate with the spatula until it is completely melted. Set aside.
  2. In a large bowl, add the kiri® cheese blocs, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric egg beater until the cream is fluffy and well incorporated.
  3. Add the vanilla extract and continue mixing until well combined.
  4. Pour the Kiri® cheesecake mixture over the crust and spread it evenly.
  5. Place the Kiri® cheesecake in the freezer for 1 hour to set.

Step 3: Preparing the mango jelly

  1. In a medium saucepan over medium heat, add the orange juice and heat it for 5 minutes. Add the hydrated gelatine and mix with a spatula until it melts completely.
  2. Add the orange mixture to the mango puree and mix with a spatula until well combined. Allow to cool for few minutes.
  3. Pour the mango mixture over the Kiri® cheese cake and spread it evenly to obtain a flat surface.
  4. Place the Kiri® cheese cake with mango in the freezer for 1 hour or until the mango jelly sets and becomes firm.
  5. Decorate the Kiri® cheese cake surface with passion fruit puree, mango chunks, and fresh mint leaves. Serve immediately.
DESSERTS

Colorful Kiri® Ice Cream Cheesecakes

Ingredients:

For the Kiri® ice cream base:

  • 1 Kiri® Cooking Block 200g
  • 100 grams sweetened condensed milk
  • 2 tablespoons powdered sugar
  • 200 milliliters heavy whipping cream

For the flavoring options:

  • Flavor 1: 1 tablespoon vanilla extract
  • Flavor 2: 1 tablespoon unsweetened cocoa powder
  • Flavor 3: 2 tablespoons mango puree and a large pinch of turmeric powder (optional for coloring)
  • Flavor 4: 1 tablespoon raspberry jam
  • Flavor 5: 1 tablespoon blueberry jam

For the crust:

  1. 100 grams digestive biscuits
  2. 50 grams butter, melted

For the topping options:

  • 30 grams frozen blueberries
  • 30 grams fresh mango, cut into cubes
  • 30 grams frozen raspberries
  • 1 tablespoon chopped chocolate
  • Fresh mint leaves

Method:

Step 1: Preparing the crust

  1. In a food processor, mix the digestive biscuits until you get a crumbly texture. Place in a bowl.
  2. Add the melted butter and with a spoon mix well until well combined.
  3. In a muffin silicone mold with 6 holes, place 2 tablespoons of the biscuit mixture in each whole (DxH: 7 cm x 4 cm) and press it into the bottom. Set aside in the fridge.

 

Step 2: Preparing Kiri® ice cream base

  1. In a medium bowl, place the Kiri® Cooking Block and mix using an electric beater until creamy.
  2. Add the powdered sugar and sweetened condensed milk and continue mixing until homogeneous.
  3. In a separate bowl, beat the heavy cream using an electric beater until the cream doubles in size and gets a thick consistency.
  4. Add the whipped cream to the Kiri® cream 1/3 at the time mixing in between with a spatula until you get a smooth texture.

 

Step 3: Flavoring Kiri® ice cream base

  1. Divide the Kiri® ice cream base into 5 equal portions and add to each one of them the flavor of your choice: vanilla, unsweetened cocoa powder, mango puree and ground turmeric, raspberry jam, or blueberry jam. Mix well.
  2. Pour each flavored Kiri® mixture in the silicone muffin mold over the crust and spread it evenly. Freeze for 6 hours or until firm.
  3. Unmold just before serving and top the Colorful Kiri® Ice Cream Cheesecakes with different fruits and chocolate chunks and serve right away.
DESSERTS

Granola Breakfast Popsicles with Kiri®

Ingredients:

For the popsicles:

  • 12 Kiri® square portions
  • 2 tablespoons powdered sugar
  • 2 tablespoons vanilla extract
  • 250 milliliters coconut milk

For decoration:

  • 100 grams granola
  • 2 tablespoons raspberry jam
  • 10 cherries, sliced (optional)

 

Method:

Step 1: Preparing the Kiri® cream

  1. In a medium bowl, add the Kiri® cheese portions and mix using an electric beater until creamy.
  2. Add the powdered sugar, vanilla extract, and coconut milk to the Kiri® cream mixture and continue mixing until homogeneous.

Step 2: Assembling the popsicles

  1. Place 1 teaspoon of granola on the upper side of popsicle silicone mold. Place 1 tablespoon of the Kiri® cream next to the granola and swirl some of the raspberry jam into it using a toothpick to make a nice marble decoration.
  2. Gently insert the popsicle sticks.
  3. Continue alternating the granola and Kiri® cream until the molds are filled.
  4. Freeze the Kiri® cream and granola for at least 6 hours, or until completely frozen.
  5. Unmold the Granola Breakfast Popsicles with Kiri® and serve immediately.

 

DESSERTS

Kiri Coconut Ice cream Mini Bites

Ingredients:

For the Kiri® ice cream:

  • 13 Kiri® square portions
  • 100 grams sweetened condensed milk
  • 1 tablespoon powdered sugar
  • Zest of one lemon
  • 200 milliliters heavy whipping cream

For assembling:

  • 24 coconut cookies

 

Method:

Step 1: Preparing Kiri® ice cream

  1. In a medium bowl, mix the Kiri® square portions with an electric beater until the texture is creamy.
  2. Add the sweetened condensed milk, powdered sugar, and lemon zest and continue mixing until well combined.
  3. In a separated large bowl, mix the heavy whipping cream with the electric egg beater until the texture is firm.
  4. Add the whipped cream to the Kiri® cream 1/3 at the time mixing in between with a spatula until you get a smooth texture.
  5. Pour the mixture in a muffin silicone molds with 12 portions (the diameter should be the same size as the cookies in this recipe ideally 7 cm and the height of the mixture should reach 1 cm). Freeze for 6 hours or until firm.

Step 2: Assembling

  1. Unmold the Kiri® ice cream disks and place each one between 2 cookies. Freeze the cookie sandwiches or another 30 minutes, or until ready to serve.
DESSERTS

Kiri Power Waffles

Ingredients:

For the waffles:

  • 4 Kiri® square portions
  • 190 milliliters milk
  • 1 teaspoon dry yeast
  • 70 grams granulated sugar
  • 380 grams all purpose white flour
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 180 grams butter, melted
  • 1 pinch of salt

For the Kiri® rose water cream:

  • 15 Kiri® square portions
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon powdered sugar
  • 1 teaspoon rose water

For decoration:

  • Powdered sugar
  • Berries (raspberries and blueberries)

 

Method:

Step 1: Preparing the waffles

  1. In a small bowl, mix the Kiri® square portions with a spoon until you get a creamy texture. Add milk little at a time while mixing until the texture is smooth.
  2. Microwave for 30 seconds until the milk mixture is warm.
  3. In a large bowl, mix together the warm milk mixture, sugar, and dry yeast. Set aside for 15 minutes until yeast activates and becomes bubbly.
  4. Add the flour, melted butter, salt, vanilla extract, and eggs and mix all together with a whisk until you get a smooth dough.
  5. Cover the bowl with a towel set aside to rise for 1 hour or until it doubles in size.
  6. Heat the waffle machine and brush it with some melted butter.
  7. Using a spoon, place small portions of the waffle dough in the waffle machine and cook them following the instructions of your machine.

Step 2: Preparing the Kiri® rose water cream

  1. In a medium bowl, mix the kiri® square portions until you get a smooth texture. Add milk little at the time and mix well with a spatula until the texture becomes smooth and creamy.
  2. Add the powdered sugar, vanilla extract, and rose water and continue mixing until the texture is smooth and homogeneous.

Step 3: Assembling

  1. Place 2 waffles in a serving plate, sprinkle with some powdered sugar and top with Kiri® rose water cream and fresh berries.
Breakfast

Kiri Veggie Breakfast Tacos

Ingredients:

For mango salsa:

  • 1 medium ripe mango, cut into small cubes
  • 2 small leeks, finely chopped
  • 1 tablespoon chopped cilantro
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon olive oil
  • Salt and pepper, to taste

For Kiri® cheese sauce:

  • 8 Kiri® square portions
  • 6 tablespoons milk
  • 1 teaspoon finely chopped cilantro
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Salt and pepper, to taste

 

For tacos filling:

  • 4 Kiri® square portions
  • 5 cherry tomatoes, cut into halves
  • 4 soft taco shells
  • 1 ripe avocado, sliced
  • 4 eggs
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

 

Method:

Step 1: Preparing the mango salsa

  1. In a large bowl, mix all the ingredients of the mango salsa until well combined. Set aside at room temperature until assembling the tacos.

Step 2: Preparing the Kiri® cheese sauce

  1. In a medium bowl, place Kiri® square portions and using a spoon, mix them until smooth. Add the milk little by little while mixing.
  2. Add the remaining ingredients of the Kiri® cheese sauce and mix.

Step 3: Assembling the Kiri® tacos

  1. Using a sharp knife, cut each Kiri® cheese portions into 9 cubes. Set aside.
  2. In a medium bowl, whisk together the eggs, salt, and pepper. Heat the olive oil in a pan over medium heat, add the eggs mixture and cook.
  3. In a large pan over medium heat, warm the taco shells one at a time for 1 minute on each side.
  4. In each taco shell, add 2 tablespoons of the cooked eggs, 2 tablespoons of the mango salsa, Kiri® cubes, avocado slices, and cherry tomato halves. Serve the tacos with the Kiri® cheese sauce.
Breakfast

Kiri Avocado Sandwich

Ingredients:

For the Kiri® cheese cream:

  • 10 Kiri® square portions
  • 2 tablespoons milk
  • 2 tablespoons lemon juice
  • 1 tablespoon dried chives (or fresh)
  • 1 tablespoon lemon zest
  • 1 teaspoon mustard
  • Salt and pepper, to taste

For the avocado burger:

  • 4 medium ripe avocados
  • 2 tablespoons lemon juice
  • 150 grams smoked salmon
  • 4 lettuce leaves
  • Salt and pepper, to taste
  • 1 tablespoon sesame seeds

 

Method:

Step 1: Preparing the avocado

  1. Using a sharp knife, slice the avocados into two lengthwise (one half thicker than the other half). Remove the pit, and gently peel the skin of the avocado. Brush the avocados with lemon juice.
  2. Slice a small piece from the bigger half avocado (that will be used as the bottom of the sandwich) so that it has a stable base.
  3. Brush the avocado halves with lemon juice and season the inside with some salt and pepper.

Step 2: Preparing the Kiri® cream cheese

  1. In a medium bowl, add the Kiri® square portions and smoothen them with a spatula.
  2. Add the milk little by little while mixing until you get a smooth cream.
  3. Add the lemon juice, lemon zest, dried chives, mustard, salt, and pepper. Mix well with a spatula until well combined.

Step 3: Assembling

  1. Place the Kiri® lemon cream in a piping bag and pipe on the edges of each avocado half.
  2. Garnish the bottom half avocado with lettuce and smoked salmon slices.
  3. Cover the filling with the second avocado half. Decorate the top of the avocado with sesame seeds. Serve immediately.