Products
Products
Frozen Fruit
Guava Puree
Not Available for Delivery. Collection Direct from Stores
Product Code:
BO631
Description:
Native to Central America, guava belongs to the Myrtaceae family (as does eucalyptus). It is full of black seeds which need to be eliminated to make a puree.
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 - Guava 86%, invert sugar syrup 14%
Latin Name - Psidium cattleianum
Origin - Brazil, Paraguay
Nutritional Information:
Energy Kcal/100g - 86
Energy Kj/100g - 363
Fat g/100g - <0,1
of which Saturates g/100g - <0,03
Carbohydrate g/100g -19,9
of which Sugars g/100g - 15,5
Fiber g/100g - 2,9
Protein g/100g - 0,1
Salt g/100g - 0,01
Description:
CREOLE PUNCH COCKTAIL
A creation by Rodolphe Sorel
Alcohol Base: Rhum
Glass Type: Hurricane glass
- Les vergers Boiron 100% Lime puree - 2 cl
- Les vergers Boiron 100% Pineapple puree - 6 cl
- Les vergers Boiron Guava puree - 4 cl
- Grenadine syrup - 4 cl
- Creole schrubb - 2 cl
- Overproof gold rum - 2 cl
Blend with crushed ice.
Strain. Guava slices garnish.
GUAVA COLADA COCKTAIL
Alcohol Base: Rhum
Glass Type: Hurricane
- Les vergers Boiron Guava puree - 8 cl
- Coconut puree - 4 cl
- White Cuban rum - 5 cl
- Cream - 2 cl
- Gomme syrup - 3 cl
Blend with crushed ice.
Garnish with half a small guava.
Passion fruit soufflé with a guava sorbet “Piña colada“
A creation by Pierre Lingelser
Recipe for 12 to 15 soufflés
Passion fruit soufflés
- Passion Fruit puree - 400 g
- Basic mixture:
- Caster sugar - 160 g
- Poudre à crème or starch - 20 g
- Egg yolks - 160 g
- Cottage cheese - 100 g
- Whisked egg whites:
- Egg whites - 350 g
- Sugar - 100 g
- Grated coconut - QS
Basic mixture
1- Mix together the sugar, poudre à crème and egg yolks. Stiring the cottage cheese and then the passion fruit juice.
Whisked egg whites:
2- Whisk the egg whites with the sugar until they form peaks (not too stiff).
3- Delicately fold the whisked whites into the basic mixture, stir until smooth and fill the fruit shells. Sprinkle with grated coconut.
4- Variation 1: Place the soufflés on a baking sheet and place in the oven immediately, cooking for 12 min. at 200°C.
5- Variation 2: Freeze the soufflés, then bake for 4 minutes longer before serving.
Guava sorbet “Pina Colada”
Pineapple cocktail
- Pineapple puree - 1000 g
- White rum - 60 g
- Batida de Coco - 40 g
- Sugar syrup - QS
1- Mix together the ingredients thoroughly.
2- Sweeten with the sugar syrup, pour into a glass and keep in a cool place.
Coconut espuma
- Gelatine leaves - 2
- Water - 70 g
- Caster sugar - 40 g
- Coconut milk - 600 g
Guava sorbet
- Guava puree - 1000 g
- 100% Lime puree - 100 g
- Caster sugar - 200 g
- White rum - 50 g
1- Mix the guava puree together with the sugar and lime juice and heat to around 60°C.
2- Add the white rum, bring the mixture to 28% brix using a refractometer.
3- Place in an ice cream turbine.