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Description:

Cod poached in Almond Milk with Quince

Risotto

Number:8

Chef:Jérôme Cazanave

1 - Ingredients

Thick cod pieces 8

Risotto rice 160 g

Onion 1

Shallots 2

Garlic clove 1

Olive oil 10 cl

Milk 50 cl

Fruit'Elite "Nuts" Almond raw frozen puree 3 Tablespoon

Fruit'Purée Quince frozen 100 g

Dry white wine 10 cl

Salt QS

Finely chop the garlic, onion and shallots and sweat in the olive oil. Add the rice and cook until the grains become transparent then deglaze with the white wine. Continue to cook as a classic risotto. Finally add the Cap’Fruit quince Fruit’Purée. Boil the milk with the Cap’Fruit Fruit’Elite almond purée and a pinch of salt. Add the cod steaks, remove from the heat, cover and leave the cod steaks to cook for 10 minutes. Serve.

Quince and Mango Sponge Cakes

Number: 40

Chef:Jean-Luc Mouty

1 - Ingredients

Fruit'Elite "Nuts" Almond raw frozen puree 75 g

Almond powder 75g

Sugar 80g

Chopped grilled almonds 35 g

Flour 25g

Egg whites 150 g

Fruit'Zest Lemon frozen 10g

Fruit'Purée Quince frozen 400g

Fruit'Elite IQF Mango slice frozen 200 g

Prepare the sponge mixture by rubbing the Cap’Fruit Fruit’Elite almond purée into the ground almonds, the sugar and the flour. Whip the egg whites until stiff and gently incorporate into the dry mixture. Add the Cap’Fruit lemon zests and the grilled, chopped almonds. Form 40 or so balls of the mixture on a silicone baking sheet and cook for 8-10 minutes at 180°C/356°F. When cool top with the Cap’Fruit quince Fruit’Purée and add a piece of mango.

Waffles with quince, Apple and cinnamon

Number:20

Chef: Christophe Aribert

1 - Waffle mixture

Flour 250 g

Sugar 50 g

Baking powder 20 g

Butter 80g

Salt 4g

Egg yolks 3

Whole eggs 2

Milk 35 cl

Egg whites 3

Mix together all the dry ingredients. Gradually add the melted butter, the egg yolks, the whole eggs and then the milk. Whip up the egg whites and gently fold them into the waffle mixture.

2 - Hot quince jelly

Fruit'Purée Quince frozen 500g

Metilcellulose 7 g

Gelatin 14 g

Incorporate the Metil into 300 g of the quince purée. Dissolve the gelatine in the remaining quince purée, and then add this to the first mixture. Mix well. Pour into a frame or flexipan and put in the deep freeze.

3 - Cinnamon apples

Fruit'IQF Apple "Granny Smith" dice frozen 360 g

Butter QS

Apple baked with caramel and cinnamon frozen puree150 g

Cook the diced apple in a little butter and deglaze with the apple, caramel and cinnamon purée.

4 - Spiced caramel

Cream 50 cl

Vanilla pod 1

Star anise 1

Green cardamom seed 3

Sichuan peppercorns 5 g

Cloves 2

Sugar 150 g

Leave the spices to infuse in the cream. Make a dry caramel with the sugar and stop the cooking by added the cream, once this has been sieved. Boil for one minute and set aside.

5 - Milk foam

Milk 50 cl

Put the milk in the bowl of a Pacojet. Blitz twice without releasing the gas.

Assembly

Start cooking the waffles until they are half cooked. Then place the still frozen Quince Jelly on the waffle and place it under a salamander to finish cooking the waffle and leave it with a hot jelly centre. On the plate, place the Cinnamon Apples beside the waffle. Add a little of the Milk Foam and finish with a drizzle of Spiced Caramel.

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