Products
Products
Frozen Fruit
Banana Puree
Not Available for Delivery. Collection Direct from Stores
Product Code:
BO534
Description:
From Central America, bananas are matured in ripening rooms until they reach an optimal stage for processing. Our process produces a rich and creamy banana puree, with aromatic flavour and even seed content, proving its authenticity!
Puree
Product obtained with the edible parts of one or several types of fruits or vegetables, then sieved or finely chopped, without any notable concentration, with or without added sugar(s).
- A strict selection of ripe-picked fruits and vegetables in the best areas.
- Constant taste, colour and texture guaranteed by blending techniques.
- Production methods adapted to each fruit and vegetable to maintain all their original qualities.
Product Description
Tray with a closable lid and a peel-off safety film in polypropylene (PP), 1kg contents.
- Convenient and economical use: possibility of easy unmoulding, portioning, pouring
- Reduced volume: it takes minimum space in the freezer or refrigerator
Ingredients - Banana 99.7%, antioxidant: ascorbic acid 0.3%
Origin - Ecuador
Nutritional Information
Energy Kcal/100g: 98
Energy Kj/100g: 415
Fat g/100g: <0,1
of which Saturates g/100g: <0,03
Carbohydrate g/100g: 22,1
of which Sugars g/100g: 17,8
Fiber g/100g: 2,6
Protein g/100g: 1,1
Salt g/100g: 0,01
Description:
COCONUT BEACH GLASS
Composition
Banana and fruit brunoise cream
Coconut crisps
Exotic fruit mousse
Banana and fruit brunoise cream
Banana puree - 200 g
Whole milk - 100 g
Whole eggs - 190 g
Sugar - 180 g
Lemon semi-candied sticks - 40 g
Gelatine leaf - 6 g
Fruit brunoise: - 600 g
Diced pineapple - 250 g
Diced mango - 150 g
Diced kiwi - 150 g
Cointreau ® - 50 g
Mix together the banana puree, whole milk, eggs and sugar. Bring to the simmer. Prepare the diced fruit, soak for 30 mins. with the Cointreau and semi-confits then add to the cream, bring back to simmering without breaking up the fruit. Cool the mixture to 35/40°C. Add the dissolved gelatine and reserve in a cool place.
Fill the glasses two-thirds full and reserve for assembly.
Coconut crisps
Caramelised grilled almonds - 240 g
Grated coconut - 80 g
Caster sugar - 80 g
Cooked crumble - 150 g
Tempered white coating - 100 g
Softened butter - 80 g
Toast the almonds and the grated coconut, while still hot pour them into the cooked sugar (121°C) stir and cook until golden and caramelise. Add the crumble, the tempered white coating and the softened butter. Spread with a fork to 3mm thickness, leave to cool then cut.
Place a thin piece in each of the glasses and leave to set.
Exotic fruit mousse
Tropical fruit Puree - 500 g
Gelatine - 14 g
Italian meringue (egg whites:100 g, caster sugar:125 g) - 225 g
Whipped cream - 300 g
The day before, place the fruit puree in the refrigerator.
Soak the gelatine in cold water. Prepare the Italian meringue, add the gelatine, the smooth whipped cream and the fruit puree.