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Blueberries malta Blueberries malta Blueberries malta

Blueberries

Not Available for Delivery. Collection Direct from Stores

Product Code: BO300
Description:

These small soft and delicately sweet-tasting purple-blue berries grow on the blueberry bush and belong to same group as Cranberries, the Ericaceae family. A berry originating from Europe and Asia, in the nineteenth and early twentieth century, the blueberry trade was common in the Belgian Ardennes. Blueberries were intended for distilling into spirits, colouring wines and making jams and pastries.

Whole fruit and pieces

Based on specifications drawn up with our trusted partners, the fruits are meticulously sorted, pitted, destalked and hulled.

- Strict and rigorous selection for uncompromising quality.

- Controlled production sourcing for guaranteed food safety.

Product Description;

Polyethylene (PE) bag, 1 kg contents.

- The zipped bag: easy to open and close

- A closable bag guaranteeing a spotless product with the possibility of using it several times

 

Ingredients - Blueberry 100%

Latin Name - Vaccinium myrtillus

Origin- Poland

Nutritional Information;

Information obtained after a sample analysis

Energy Kcal/100g - 54  

Energy Kj/100g - 269  

Fat g/100g - 0,8  

of which Saturates g/100g - 0,1  

Carbohydrate g/100g - 11,8  

of which Sugars g/100g - 7,9  

Fiber g/100g - 3n1  

Protein g/100g - 0,9  

Salt g/100g - <0,01  

Price: € 14.05
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Description:

Recipes

Blueberry cremeux

   blueberry puree - 400 g

    Egg yolk - 120 g

    Eggs - 150 g

    Sugar - 100 g

    Gelatine - 4 g

    Butter - 150 g

Bring the puree to a boil.

Combine the yolks, eggs and sugar. Temper the hot puree into the egg mix. Return to medium heat and cook until 88 °C. Remove from the heat, add the bloomed gelatine.

Allow to cool slightly and mix in the butter

Almond dacquoise

    Egg whites - 250 g

    Sugar - 200 g

    Ground almonds - 200 g

    Icing sugar - 100 g

    Flour - 50 g

Make a French meringue with the egg whites and the 200 g of sugar.

Slowly add the dry ingredients into the meringue mixture.

Bake at 200 °C for about 10 minutes.

Light lime cream

    100% Lime puree - 190 g

    Liquid cream - 140 g

    Butter - 50 g

    Egg yolk - 130 g

    Sugar - 50 g

    Maïzena - 16 g

    Bloomed sheet gelatine - 6 g

    Egg whites - 130 g

    Sugar - 150 g

    Water - 50 g

    Whipped cream - 80 g

 

Bring the cream, the butter and the puree to the boil. Mix the egg yolks, the 50 g of sugar and cornflour together. Temper the cream mix into the egg mix. Return to medium heat until boiling point. Add the bloomed gelatine.

Make an Italian meringue with the egg whites and the 105 g of sugar (water/sugar at 118 °C). Mix the lime cream with the Italian meringue, finish with whipped cream.   

Lime glaze

    Water - 50 g

    2 Lime zest

Mix everything together.

 

 

Brown butter blueberry muffin For 20 portions.

   semi-candied lemon - 50 g

    All-purpose flour - 235 g

    Baking powder - 8 g

    Whole eggs - 2

    Vegetable oil - 50 g

    Unsalted butter, browned - 50 g

    Sucrose - 180 g

    Fine sea salt - 2 g

    Whole milk - 130 g

    Vanilla extract - 2 g

    Blueberries - 100 g

Combine and sift the all-purpose flour and baking powder; reserve.

In a medium mixing bowl, whisk egg until frothy.

Slowly incorporate oil and brown butter, followed by the sucrose and salt.

In two additions, add the dry ingredients alternating with the milk and vanilla, mixing until combined.

Fold in the blueberries and the semi-candied lemon.

Divide the mixture among lined muffin tins, filling each portion roughly ¾ full.

Top each portion with a generous of the Vanilla Crumble.

Bake in a 176˚C/350˚F oven for 15-20 minutes.

Remove from the oven and cool completely.

Vanilla Crumble:

    Lemon puree - 10 g

    Sucrose - 75 g

    Unsalted butter, cold, cut into small cubes - 100 g

    Vanilla bean, split and scraped - 1

    Fine sea salt - 2.5 g

    All-purpose flour - 180 g

Combine all of the ingredients in a bowl and mix by hand, to a pebble-like texture.

 

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