Products
Products
Frozen Fruit
Fig Puree
Not Available for Delivery. Collection Direct from Stores
Product Code:
BO582
Description:
The fig is a very old fruit as it originates from South-West Asia. It then rapidly spread to the Mediterranean area and was much appreciated in Roman times together with dates, olives and grapes. It is therefore not surprising that the major producing countries are still Turkey, Italy and Greece; in France, it is mainly grown in the South. There are now a multitude of fig varieties - 750 in all - which are classified into three categories: white, red and purple.
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: Fig 100%
Latin Name: Ficus carica
Origin: France, Spain
Nutritional Information
Energy Kcal/100g - 91
Energy Kj/100g - 386
Fat g/100g - <0,1
of which Saturates g/100g - <0,05
Carbohydrate g/100g - 20,0
of which Sugars g/100g - 16,3
Fiber g/100g - 4,2
Protein g/100g - 0,7
Salt g/100g - 0,01
Description:
Fig and Caramel Tart
For 3 tarts - diameter 18cm
Almond Sablée Dough
Flour type 55 - 1 000 g
Butter - 600 g
Salt - 12 g
Icing sugar - 375 g
Almond powder - 125 g
Whole eggs - 220 g
In an electric mixer fitted with a flat beater, mix the flour, the salt, the butter until the mixture is sandy, then add the rest of the ingredients. Knead until there is no trace of flour left, wrap in cling film. Keep in the fridge until use (at last 2 hours).
Sea Salt Caramel
Sugar - 400 g
Butter - 250 g
Heavy cream - 200 g
Sea salt - 2 g
Bring the cream and the sea salt to the boil. In a saucepan, melt the sugar over low heat until it turns a strongish caramel shade (first smoke) then away from the heat add the boiling cream. Boil to obtain a smooth mixture. Add the butter gradually, while mixing with a whisk, and check the cooking with a spoon (soft caramel texture). Allow to cool.
Fig compote
100% Fig puree - 410 g
Sugar - 165 g
NH Pectin - 3 g
Mix the sugar and the NH pectin. Heat the puree at 50°C, add the sugar/pectin mix, boil for 5 mm, cool and reserve.
Fig Mousse
100% Fig puree - 190 g
Sugar - 40 g
Gelatine - 6 g
Whipped cream - 190 g
Mix the fig puree and the sugar. Hydrate the gelatine in a microwave oven, mix it with the fig puree at room temperature. Gently mix with the whipped cream. Pipe immediately into diameter 15 cm Fléxipan® , 150g per mould, freeze.
Assembling and presentation
Fresh figs - 500 g
Neutral glaze - QS
Decorative snow sugar - QS
Chocolate ribbons - QS
Chopped pistachios - QS
Mould the sablée dough rolled out to 3mm thickness into the tart rings. Cool in the fridge for at least 2h and remove the excess dough with a paring knife. Bake at 160°C in a convection oven or at 180°C in a deck oven for approx. 30mn. Allow to cool, fill each tart shell with 140g sea salt caramel, spread 170g fig compote evenly. Turn out, glaze the fig mousses and place them on the compote. Cut the figs in fours and arrange them around the edges of the tart. Gently glazed the figs, decorate with glazed fig quarters, chocolate ribbons and some pistachio flakes.