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Caribbean Fruits Puree malta Caribbean Fruits Puree malta Caribbean Fruits Puree malta

Caribbean Fruits Puree

Not Available for Delivery. Collection Direct from Stores

Product Code: BO788
Description:

Start with a pineapple base, add coconut milk for creaminess, some lime to refresh the senses and a touch of rum to take you away to island paradise.

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).

Nutritional Information

Information obtained after a sample analysis

Energy Kcal/100g: 120  

Energy Kj/100g: 504  

Fat g/100g: 4,6  

of which Saturates g/100g: 4,2  

Carbohydrate g/100g: 17,7  

of which Sugars g/100g: 14,9  

Fiber g/100g: 2,5  

Protein g/100g: 0,7  

Salt g/100g: 0,01  

Storage Conditions

Before Unfreeze

-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°Fand 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

Price: € 8.70
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Description:

Sesame Caribbean Cocktail

A creation by Julien Perrinet

Vanilla cream Cheese Mousse

  • Whipped Cream - 400 g
  • Cream - 100 g
  • Cream cheese - 300 g
  • Mascarpone - 200 g
  • Egg yolk - 90 g
  • Sugar - 120 g
  • Gelatin - 16 g
  • Lime zest - 1 g

Warm up cream, add gelatin and mix well with cream cheese and mascarpone.
Whipp well yolk and sugar, add to the mix and add whipped cream and zest at the end.

Caribbean Cocktail w/Rum Jam

Boil the purees, mix well pectin and sugar, cook together, add zests and rum and keep in chiller.

Cuiller Sponge

  • Pasteurized Egg Yolk - 240 g
  • Sugar - 185 g
  • Pasteurized Egg White - 330 g
  • Sugar - 185 g
  • Cake Flour - 285 g
  • White sesame toasted - 20 g

Whipped the egg white and sugar.
Whipped the egg yolk and sugar, add flour slowly and white sesame on top before baking at 170°C, 8-10 min.

Passion Mango Crémeux

Mix purees, milk and boil.
Add sugar corn flour and gelatin mass.
Keep in insert and frozen.

Pâte à choux sponge (yellow)

  • Milk - 420 g
  • Butter - 300 g
  • Cake flour - 420 g
  • Pasteurized Egg yolk - 510 g
  • Pasteurized Whole eggs - 300 g
  • Pasteurized Egg White - 750 g
  • Sugar - 360 g
  • Yellow Colouring - 1 g

Do like a pâte à choux, add the meringue to the dough at 40°C, add colouring.
Pour on trays with silpat. Bake at 180°C, 10-12 minutes

Black Sesame Glaze

  • Milk - 1200 g
  • Glucose - 288 g
  • Gelatin - 40 g
  • White chocolate - 1560 g
  • Mirror neutral glaze - 240 g
  • Then:
  • White chocolate glaze - 1000 g
  • Black Sesame paste - 20 g

Boil milk, glucose, add gelatin and pour on white chocolate, add neutral glaze, and then sesame paste.

Sesame chocolate deco.

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