New Innovative Ideas from Dawn’s Student Ambassador

jul 18, 2017, 09:42 by Dawn Foods UK

                                Laura and Robin Creating New Traditions

Laura Gibbons, a final year Bakery and Patisserie student at UCB has unveiled three innovative recipes using Dawn Foods’ ingredients as part of the final stage of her year as the company’s first Student Ambassador.

Working with Dawn Head Application Chef, Robin Loud at Dawn’s Evesham-based site and at UCB’s own bakery, Laura has been focusing on recipe revivals of traditional sweet products as part of Dawn’s Creating New Traditions Campaign, which sees traditional bakery favourites given a new twist with different ingredients or new formats.

Throughout the year, Laura has been experimenting with various products from the Dawn range and creating new recipe ideas. Keen on new product development Laura has been monitoring the flavours and formats currently in vogue. In her last session with Dawn, Laura and Robin have created a light and fresh Crème Brulée Tart, flavoured with Earl Grey Tea and lavender that’s ideal as a summer dessert or afternoon tea special.

Continuing with the floral trends – very in for 2017 - they also created a Lemon Drizzle Cake with a difference. The loaf cake was produced using Dawn® Crème Cake Base mix and Dawn® Lemon Fruit Concentrate then a lavender syrup was added to the finished product along with a lavender glaze to create a subtle aroma and delicate taste. 

The final product created by Laura and Robin was a pear and walnut dome-shaped tart which looks impressive and is perfect for the autumnal months.   Dawn® Delicream Pikfein Caramel filling was used to add richness to the dessert along with Dawn® Decorgel Plus Glaze to add shine to the finished dome and to give it real visual appeal.

As her Dawn Ambassador year comes to an end, Laura said:

“I’ve had a fantastic year working alongside Dawn Foods and coming up with some new recipes that are a twist on a classic. It has been a great opportunity for me to be able to work with Robin on the Creating New Traditions campaign. My favourite recipe is the Earl Grey and Lavender Tart; the flavours work really well together and are complemented by the use of the Dawn® Cremè Brûlée Mix to give a rich flavour”.