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).
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
Before Unfreeze
-18°C (0°F)
After Unfreeze
+2°C/+4°C (+35°F/+39°F )
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
Vanilla cream Cheese Mousse
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
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)
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
Boil milk, glucose, add gelatin and pour on white chocolate, add neutral glaze, and then sesame paste.
Sesame chocolate deco.