Products
Products
Frozen Fruit
Blackcurrant Puree
Not Available for Delivery. Collection Direct from Stores
Product Code:
BO545
Description:
Blackcurrant is a berry grown on a shrub, the blackcurrant bush. Its leaves are as fragrant as its fruit, black with purple tints when they reach full maturity. Kir, a cocktail made with dry white wine and crème de cassis, is made from blackcurrant and takes its name from Canon Kir, who was particularly fond of this drink.
Puree
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).
- A strict selection of ripe-picked fruits and vegetables in the best areas.
- Constant taste, colour and texture guaranteed by blending techniques.
- Production methods adapted to each fruit and vegetable to maintain all their original qualities.
Product Description
Tray with a closable lid and a peel-off safety film in polypropylene (PP), 1kg contents.
- Convenient and economical use: possibility of easy unmoulding, portioning, pouring
- Reduced volume: it takes minimum space in the freezer or refrigerator
Ingredients
Blackcurrant 90%, invert sugar syrup 10%
Latin Name: Ribes nigrum
Origin: France, Poland
Description:
Recipes:
Crystal log
1) Crisp biscuit with flaked almonds
2) Joconde biscuit
3) Blackcurrant compote + blackcurrants
4) Light violet cream
5) White icing
6) Vanilla ganache
Crisp biscuit with almonds
Butter - 522 g
Brown sugar - 522 g
Toasted flaked almonds (8min) - 1250 g
Flour (type 50) - 52 g
Vanilla powder
Recipe for 1 sheet.
Bake for 16 min. at 170°C.
Joconde biscuit
Ground almonds - 298 g
Icing sugar - 238 g
Eggs - 398 g
Emulsifier - 7,5 g
Trimoline - 25 g
Butter - 60 g
Egg whites - 262 g
Sugar - 38 g
Flour - 78 g
Beat the eggs and ground almonds with the emulsifier until a ribbon is formed, beat the egg whites and firm them with the sugar, add the butter and trimoline to the first mixture, then the egg whites and finally the flour. Work the mixture until it falls. Bake for 8 minutes at 170°C. Recipe for 2 sheets.
Blackcurrant compote
Blackcurrant puree - 1600 g
pectin NH - 20 g
Crystal sugar - 386 g
Blackcurrants - 650 g
Put the cold puree, pectin, sugar into a saucepan and bring to the boil and immediately pour into a frame with a Joconde biscuit base. Sprinkle the blackcurrants over the frame and place in the freezer. Recipe for 1 sheet.
Light violet cream
200 gelatine powder - 18 g
Water - 104 g
Full fat milk - 364 g
Single cream 35% - 364 g
vanilla pods - 2
Egg yolk - 231 g
Sugar - 182 g
Violet flavouring - 6,5 g
Whipped cream - 728 g
Make a custard.
Stir the whipped cream at 25°C into the mixture.
Vanilla ganache
Single cream - 135 g
Wheat starch - 60 g
Sugar - 150 g
Cream - 534 g
Vanilla pod - 0,5
White couverture - 334 g
Butter - 360 g
In a saucepan, mix the sugar and starch then the cream, heat to 40 °C and bring the other cream to the boil and pour over the mixture. Reheat until the texture of a flan mixture is obtained then add the couverture and butter, mix and refrigerate.
Vanilla icing
Single cream - 180 g
White chocolate - 400 g
Glucose - 20 g
Syrup at 30°C - 25 g
Neutral glaze - 360 g
Gelatine - 8 g
Titanium oxide - 10 g
Assembly
(1) Crisp biscuit with flaked almonds (7cm/53cm log) (3cm/53cm small log)
(2) Plain Joconde biscuit (9cm/53cm small logs)
(3) Blackcurrant compote
(4) Violet bavarois mousse
(5) White icing