Products
Products
Frozen Fruit
Cranberries x 1kg
Not Available for Delivery. Collection Direct from Stores
Product Code:
CF100300
Description:
A company that is proud of its catch phrase 'From the Land to your Plate', Capfruit must ensure that all its criteria regarding the cultivation and selection of the fruits we use are upheld by every one of our partners.
We then have to guarantee our customers that every step in the processing of this fruit, whether into chunks, purées or coulis, is carried out in conditions of irreproachable hygiene.
This step consists of checking that every aspect of the technical specifications drawn up with our suppliers has been adhered to.
Our technology is based on low temperature processing of the fruit to retain its complex structure and avoid any loss of aroma, the development of germs and eventual oxidization.
Our internal quality control laboratory is responsible for controlling all the raw materials and packaging, the production process and the finished product. It is therefore involved at every step during the life of a product. Batteries of microbiologic organoleptic and physicochemical tests are carried out by the laboratory.
Capfruit also calls on independent laboratories to carry out specific analyses such as testing for heavy metals, radioactivity or pesticides.
Description:
BLACKCURRANT ROCK
Type of recipe: Entremets Number:2 Chef: David Ducamp
1 - Hazelnut feuilletine Bitter milk couverture chocolate 61.0 g Praliné amande-noisette 600.0 g Fruit'Elite "Nuts" Roasted hazelnut frozen puree 69.0 g Feuilletine 85.0 g Melt the chocolate. Mix this with the almond-hazelnut praliné and the Fruit’Elite ‘Dried nuts’ purée Hazelnut. Delicately incorporate the feuilletine.
2 - Blackcurrant - chocolate mousse Cream 102.0 g Egg yolks 20.0 g Sugar 8.0 g Bitter milk couverture chocolate 406.0 g Fruit'Purée Blackcurrant frozen 142.0 g Gelatin 6.0 g Whipping cream 366.0 g Bring the cream to the boil. Blanch the egg yolks with the sugar. Pour the cream onto the eggs, return to the pan and cook at 82°C/180°F. Pour this over the milk chocolate couverture. Add the Fruit’Purée Blackcurrant. Add the well-soaked gelatine. Leave to cool at room temperature. Delicately fold in the whipped cream.
3 - Blackcurrant jelly Fruit'Purée Blackcurrant Noir de Bourgogne frozen 205.0 g Gelatin 5.0 g Heat 20% of the Fruit’Purée Blackcurrant Noir de Bourgogne with the sugar. Add the well-soaked gelatine. Add the remaining Fruit’Purée Blackcurrant Noir de Bourgogne. Pour into demi-sphere moulds. Freeze.
4 - Blackcurrant cream Fruit'Purée Blackcurrant frozen 75.0 g Egg yolks 27.0 g Whole eggs 43.0 g Gelatin 2.0 g Fruit'Purée Blackcurrant frozen 20.0 g Butter 43.0 g Bring the Fruit’Purée Blackcurrant (1) to the boil. Blanch the egg yolks and the eggs. Pour the fruit onto the eggs, return to the pan and cook at 82°C/180°F. Add the well-soaked gelatine and then the Fruit’Purée Blackcurrant (2). Transfer to another recipient. Incorporate the butter and emulsify. Pour into demi-sphere moulds Freeze.
5 - Almond - cranberry dacquoise Egg whites 96.0 g Sugar 34.0 g Icing sugar 69.0 g Almond powder 69.0 g Fruit'IQF Cranberry frozen 26.0 g Whip up the egg whites and stiffen with the sugar. Mix the icing sugar with the ground almonds. Gently fold this mixture into the egg whites. Spread onto a 60 x 40 cm/24 x 16 in. baking sheet covered with greaseproof paper. Dot with Fruit’IQF Cranberries. Bake at 170°C/336°F for 20 minutes.
6 - Praliné coating Cream 99.0 g Gelatin 5.0 g Praliné amande-noisette 197.0 g Water 33.0 g Nappage à chaud 296.0 g Colorant violet QS Bring the cream to the boil. Pour over the almond-hazelnut praliné. Heat the water with the hot glaze powder. Combine the two preparations. Add the food colouring to obtain the desired effect.