Products
Products
Frozen Fruit
Green Apple Puree x 1kg
Not Available for Delivery. Collection Direct from Stores
Product Code:
BO746
Description:
Did you say green apple? Its beautiful bright colour comes from the Granny Smith variety that we source locally in France. We select small fruit picked when ripened with a sufficient proportion of skin that gives its intense green colour to our green apple 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).
Ingredients: Green apple 84%, invert sugar syrup 14%, acidifier: citric acid, antioxidant: ascorbic acid
Origin: France
Nutritional Information
Information obtained after a sample analysis
Energy Kcal/100g: 91
Energy Kj/100g: 386
Fat g/100g: <0,1
of which Saturates g/100g: <0,02
Carbohydrate g/100g: 21,5
of which Sugars g/100g: 17,4
Fiber g/100g: 2,3
Protein g/100g: 0,1
Salt g/100g: <0,01
Storage and Usage Instructions
Storage Conditions
Before Unfreeze:n-18°C (0°F)
After Unfreeze: +2°C/+4°C (+35°F/+39°F )
Unfreeze and Usage
In order to maintain all the sensory qualities of our product, we recommend you defrost the product in its original packaging at a temperature between 35°F and 39°F, 24 hours minimum.
If needed you can also defrost the product in its original packaging in bain-marie or at a mild temperature in a micro-wave oven.
In order to obtain a perfectly homogenous product, we recommend you defrost the whole product and mix it.
After defrosting, the product can be stored according to the recommendations of the technical file at +35/+39°F (+2 / +4°C) in its unopened packaging.
Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices. DO NOT REFREEZE A DEFROSTED PRODUCT
Description:
Apple, carambar and banana shot glass
A creation by Traiteurs de France
For 10 portions.
Green apple coulis
- Green apple puree - 300 g
- Manzana - 60 g
Mix the apple puree and the Manzana and then divide between the shot glasses.
Carambar banana mousse
- 100% Banana puree - 100 g
- Cream 30% - 500 g
- Carambar (toffee sweet in a stick - 50 g
- Milk chocolate - 50 g
Boil ¼ of the cream with the banana puree and carambar sweets. Pour over the milk chocolate, mix and cool to around 20°C. Softly whip the rest of cream and add it into the previous mixture
Runny caramel
- Cream, 30% - 100 g
- Sugar. - 100 g
- Salt - 2 g
Bring the cream and salt to the boil. Make a dry caramel with the sugar, bring it up to 104°C in temperature.
Carambar wafer
- Carambar - 5
Cut the carambar sweets in two, bake them in the oven at 170°C for 7 minutes and cut them out with a cutter as soon as they come out of the oven.
Foie gras cooked in two ways, spicy apples and pepper ice cream
Pepper ice-cream
Brown jus
Foie gras cromesqui
Preparation of the apples (caramelised, slices & compote)
Savoury shortbread
Pepper ice-cream
- Milk - 500 cl
- Cream - 135 cl
- Egg yolks - 40 g
- Pepper - 60 g
- Powdered milk - 30 g
- Atomised glucose - 20 g
- Sugar - 80 g
- Dextrose - 20 g
- Stabilizer - 4 g
Roast the pepper, bring the liquids to the boil with the pepper, leave to stand. On the hob, add the dried ingredients except for the stabiliser. Cook up to 83°C and add the stabilisers. Mix, strain and cool. Churn.
Brown jus
- Duck wings - 50 g
- Carrot - 5 g
- Onion - 5 g
- Celery - 5 g
- Garlic - 1
- Cognac - 5 cl
- Bouquet garni - 1
- Water - 125 cl
- Butter
- Oil
- Salt & pepper
Slice and weigh the onion, carrot and celery. Chop the duck wings and brown them in the butter and oil. Remove the fat, add the aromatic garnish. Deglaze with cognac. Cover with water and add the garlic and bouquet garni. Reduce and strain.
Foie gras cromesqui
- Lobe of foie gras - 280 g
- Cognac - 5 g
- Salt - 4 g
- Pepper
Separate the lobe in two, devein it. Season with salt, pepper and cognac. Set 200g aside on a sheet. Form two 20g balls. Set aside.
Preparation of the apples (caramelised, slices & compote)
- Green apple puree - 50 g
- Granny smith apple - 130 g
- Gala apple - 130 g
- Caster sugar - 10 g
- Butter - 5 g
- Ground nutmeg - 1 g
- Cloves - 1 g
- Cinnamon - 1 g
- Salt & pepper
- Ascorbic acid
Wash and peel the Gala apple, dice finely and keep in water cold and ascorbic acid. Cut strips of green apple and keep half in the water and ascorbic acid. Put the slices of granny smith apple into a vacuum cooking bag. In another, add the offcuts of the two apples. Cook in a vacuum in simmering water, dip in iced water. Brown the diced apple with sugar, spices and butter. Add the puree. Give a cylindrical shape to the diced apple. Put in the refrigerator. Mix and strain the apple offcuts, add the puree. Set aside.
Savoury shortbread
- Butter - 75 g
- Starch - 37 g
- Sunflower oil - 7 cl
- Egg - 12 g
- Flour - 125 g
- Salt - 3 g
- Water - 25 cl
- Chopped peanuts - 25 g
- Chopped hazelnuts - 25 g
- Chopped pecans - 25 g
In a mixing bowl, mix the butter, starch, oil and egg. Add the flour and the salt. Add the water. Spread between two sheets of baking paper and bake for 5 min at 160°C. With a pastry cutter, cut into 12 disks. Return to bake in the oven for 15 minutes.
GREEN APPLE AND ALMOND ICE CUBE
A creation by Ollivier Christien
Composition
Green apple sorbet
Crystallised almonds
1 - Green apple sorbet
- Green Apple puree - 1000 g
- Water - 464 g
- Caster sugar - 218 g
- Stabiliser - 9 g
- Dehydrated glucose - 91 g
- Inverted sugar - 36 g
The day before, place the fruit puree in the refrigerator. Heat the water, make a dry mix of the saccharose, glucose and stabiliser. Pour this mixture in when the water has reached 45-50°C, stir and bring up to 85°C. Leave to mature for 6 hours minimum in the fridge. Mix together the syrup and the fruit puree (and the inverted sugar if needed). Mix well and churn. Keep at -18°C. Serve coated with crystallised almonds.
2 Crystallised almonds
- Chopped almonds - 500 g
- Caster sugar - 120 g
- Water - 40 g
Toast the almonds. Place the water and sugar in a pan, cook the syrup at 121°C then pour in the still hot almonds, remove from heat and mix to crystallise them. Use a drop of green colouring at the start of the cooking to accentuate the green shade.
Reserve for assembly.