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Frozen Fruit

Blackberry Puree x 1 kg malta Blackberry Puree x 1 kg malta Blackberry Puree x 1 kg malta

Blackberry Puree x 1 kg

Not Available for Delivery. Collection Direct from Stores

Product Code: CF112610
Description:

Capfruit offers a purée that is a blend of wild and cultivated blackberries. Inclusion of the wild blackberry requires the purée to be pasteurized at low temperature to preserve all the organoleptic and nutritional qualities of the fruit. The purée is sweetened with 10% by weight of granulated sugar. 

Price: € 10.40
Description:

FRUIT TART

1 - Sweetcrust pastry Butter 162.0 g Flour 271.0 g Almond powder 32.0 g Salt 1.0 g Icing sugar 103.0 g Whole eggs 61.0 g Rub the butter into the flour. Add the ground almonds, salt, and sugarand then finally, the eggs. Use to line the tart tins. Pipe the almond cream onto the base.

2 - Almond Cream Butter 106.0 g Sugar 106.0 g Almond powder 106.0 g Whole eggs 36.0 g Pastry cream 55.0 g Rum 13.0 g Fruit'IQF Wild blackberry frozen 220.0 g Mix together the butter and the sugar. Add the ground almonds, then the eggs and finally the pastry cream. Mix well. Add the rum. Pipe directly onto the uncooked pastry base. Add the Fruit’IQF Blackberry. Cook at 180°C/356°F for 45 minutes.

3 - Blackberry Cream Fruit'Purée Blackberry frozen 135.0 g Egg yolks 50.0 g Whole eggs 80.0 g Sugar 55.0 g Gelatin 4.0 g Fruit'Purée Blackberry frozen 56.0 g Butter 80.0 g Bring the Fruit’ Purée Blackberry (1) to the boil. Blanch the egg yolks, whole eggs and sugar. Mix the two preparations and cook at 82°C/180°F. Add the well-soaked gelatine and then the Fruit’Purée Blackberry (2). Add the butter and emulsify. Pour into quenelle moulds and freeze.

4 - Strawberry Cream Fruit'Purée Strawberry frozen 70.0 g Egg yolks 25.0 g Whole eggs 40.0 g Sugar 30.0 g Fruit'Purée Strawberry frozen 15.0 g Gelatin 2.0 g Butter 40.0 g Bring the Fruit’ Purée Strawberry (1) to the boil. Blanch the egg yolks, whole eggs and sugar. Mix the two preparations and cook at 82°C/180°F. Add the well-soaked gelatine and then the Fruit’Purée Strawberry (2). Add the butter and emulsify. Pour into quenelle moulds and freeze.

5 - Velvety Chocolate Spray Cocoa butter 126.0 g White chocolate 126.0 g Red food coloring QS Colorant bleu QS Melt the white chocolate and the cocoa butter. Add the food colouring to obtain the desired effects. Mix well.

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