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Berriolette Puree x 1kg malta Berriolette Puree x 1kg malta Berriolette Puree x 1kg malta Berriolette Puree x 1kg malta

Berriolette Puree x 1kg

Not Available for Delivery. Collection Direct from Stores

Product Code: CF16311003
Description:

The 'Seasonal flavours' range of purées are the result of a search for new textures and flavours, assembling fruits with other ingredients, including floral notes. Fruit'Elite 'Seasonal Flavors' purée Berriolette is a mix of red fruits, the raspberry and wild blueberries with the shy, gentle violet.  The rounded flavour of the violet softens the force of the wild blueberry. The aroma of the violet with the two fruits leaves a subtly delicious taste on the tongue. This product is sold unpasteurized, allowing us to offer you a product with an exceptional texture, colour and taste.

Price: € 10.15
Description:

Berriolette symphony with caramel, chocolate and pistachios

Number:20-30

Chef: Hallgímur Friðrik Sigurðarson

 

1 - Frangipane cake

Almond pastry 150 g

Sugar 150 g

Beurre doux 150 g

egg 50 g

Fruit'Elite "Nuts" Raw green pistachio frozen puree 475 g

Flour 30 g

Knead together the almond paste and sugar then add first the butter and then the eggs and pistachio pureé. Add the flour, place on a baking tray and bake at 180°C/356°F for 10-12

minutes.

 

2 - Berriolette cream

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 170 g

egg 50g

Egg yolks 105 g

Sugar 60 g

Gelatin 2 g

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 40g

Beurre doux 180g

Bring the Fruit’Elite “Seasonal Flavours” Berriolette purée (1) to the boil. Blanch the eggs and eggs yolks with the sugar. Combine the two preparations and heat to 82-84°C /180-183°F. Add the well-soaked gelatin and the Fruit’Elite “Seasonal Flavours” Berriolette purée (2). Add the butter and emulsify.

 

3 - Caramel chocolate mousse

Milk 125g

Chocolat au caramel 31.4% Cacao Barry 190 g

Gelatin 4g

Crème Pritchitts 'Chef's Taste' fouettée 250 g

Bring the milk to the boil. Add the well-soaked gelatin and the Cocao Barry caramel chocolate and beat thoroughly. Cool to 31°C / 88°F then fold in caramel and the whipped cream.

 

4 - Berriolette jelly

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 300 g

Water 50g

Gelatin 6 g

Agar agar 6 g

Bring the Fruit’Elite Berriolette purée and water to the boil. Add the well-soaked gelatin and the agar agar and mix thoroughly with a stick blender. Pour part of the mixture onto a gastro pan. Cut into circles. Put the rest into a small container and cut into small dice

 

5 - Berriolette meringue

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 150 g

Water 35 g

Sugar 140 g

Albumine Sosa 38 g

Myrtilles déshydratées pour la décoration QS

Whisk the Fruit’Elite “Seasonal Flavours” Berriolette purée, the water, sugar and albumina to form a meringue and then fold in the icing sugar. Pipe onto silicon mats and leave to dry overnight in an Excalibur dryer.

 

6 - Berriolette Sorbet

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 500g

Water 250g

Sugar 175g

Glucose 42 g

Prosorbet 17 g

Invert sugar or trimoline 10 g

Mix all the ingredients together and bring to the boil. Chill and then place in a Pacojet container. Freeze. Churn in the Pacojet just before serving.

 

7 - Pistachio snow

Maltosec Sosa 50 g

Fruit'Elite "Nuts" Raw green pistachio frozen puree 75 g

Salt 3g

Mix the ingredients in a blender

 

8 - Caramelised pistachio nuts

Green pistachios 100 g

Water 30 g

Sugar 30g

Dry roast the pistachio nuts in a pan, then add the sugar leave to caramelize. Add the water and then bring back to the boil and leave to caramelize once more. Leave to cool and store in a humidity free atmosphere.

Assembly

Brush some Fruit’Elite “Dried Nuts” Raw green pistachio purée on the plate. Place a piece of the frangipane cake. Top with a chocolate disc. Pipe on a layer of the Berriolette cream, add a disc of berriolette jelly and top with another chocolate disc. Pipe 3 dots of the Caramel chocolate mousse on the plate and another two onto of the frangipane cake. Decorate with chocolate. Add 3 pieces of the Berriolette meringue and a few cubes of the Berriolette jelly to the plate. Sprinkle a few Caramelized pistachio nuts, add some of the pistachio snow and finish with a quenelle of the Berriolette sorbet.

 

Berriolette Millefeuille

Number:8

Chef:David Ducamp

1 - Nut crunch

Couverture mi-amère 114g

Fruit'Elite "Nuts" Almond raw frozen puree 114 g

Fruit'Elite "Nuts" Roasted hazelnut frozen puree 36g

Feuilletine 149g

Melt the couverture chocolate. Add the Fruit’Elite ‘Dried Nuts’ purée Almond and the Fruit’Elite ‘Dried Nuts’ purée Hazelnut together with the feuilletine.

 

2 - Berriolette-milk chocolate bavaroise

Cream 92 g

60 D.E. Glucose syrup 39 g

Gelatin 5g

Bitter milk couverture chocolate 208g

Whipping cream 208g

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 65g

Bring the cream and the glucose syrup to boil and use this to dissolve the well-soaked gelatine. Pour the mixture over the melted milk couverture. Add the Fruit’Elite ‘Seasonal flavour’s purée Berriolette. Mix well and then delicately fold in the whipped cream. Set aside in the refrigerator for at least 12 hours.

 

3 - Violet isomalt

Isomalt 185 g

Sucre a la violette QS

Melt the isomalt in a saucepan. Leave to cool. Put in a silicone cone and pipe a delicate grill. Sprinkle with the violet sugar.

 

4 - Berriolette cream

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 84 g

Egg yolks 30g

Whole eggs 48 g

Sugar 36g

Gelatin 1 g

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 18g

Butter 92g

Bring the Fruit’Elite ‘Seasonal flavour’s purée Berriolette (1) to the boil. Blanch the egg yolks, the eggs and the sugar. Combine the two preparations and cook at 82°C/180°C. Add first the well-soaked gelatine and then the Fruit’Elite ‘Seasonal flavour’s purée Berriolette (2). Add the butter and emulsify.

 

5 - Raspberry sorbet

Fruit'Purée Raspberry frozen 375g

Invert sugar or trimoline 37g

Mix together the Fruit’Purée Raspberry and the invert sugar. Pour into the bowl of a Pacojet. Churn.

 

6 - Raspberry coulis

Fruit'Coulis Raspberry frozen 515g

 

7 - Puff pastry

Farine de gruau 700g

Farine ordinaire 300g

Sel de Guérande 25 g

Melted butter 150g

Water 450 g

Beurre de tourage 800g

Prepare the detrempe with the oatmeal flour, the all purpose flour, the Guerande sea salt, the melted butter and the water. Leave to rest for 24 hours. Roll out the detrempe. Place the lamination butter in the centre. Enclose the butter, then roll out. Fold into 3, give a quarter turn, roll out = 1 turn. Repeat the procedure. Leave to chill for 2 hours then repeat with 2 more turns. Leave to chill for an hour and then perform another turn. Roll out to the desired thickness. Prick the surface of the pastry and leave to rest. Cook between two sheets of greaseproof paper weighted down with a grid. When cooked, flip over the pastry sheet. Sprinkle with icing sugar and caramelize in a hot oven.

 

 

Apple Crumble

Apple Crumble

Number: 1

Chef: Igor Macchia

 

1 - Pastry cream

Cream 500g

Vanilla pod 1

Egg yolks 120 g

Sugar 70g

Gélatine en poudre 6 g

Water 30g

Soak the gelatin in the water. Mix the egg yolks and sugar until the sugar has dissolved. Bring the cream and vanilla pod to the boil. Strain the cream onto the eggs, whisk well and return to the pan and heat to 85°C/185°F. Sieve once again to ensure the mixture is smooth. Mix in the soaked gelatin. Leave the cream to cool with cling film in contact with the entire surface.

 

2 - Sauteed apple

Beurre en dés 100 g

Fruit'Purée Orange frozen 70g

Fruit'Zest Orange frozen 3 g

Sugar 25g

Neutral glaze 100g

Fruit'IQF Apple "Granny Smith" dice frozen 1kg

Chop the butter, then melt it in a sauté pan. Add the diced apple and sauté until dry then add the juice from the oranges and the neutral glaze. Once the glaze has melted add the Fruit’Zest Orange and remove from the heat. Leave to cool

 

3 - Crumble

Beurre coupé en dés 200g

Sugar 150g

Flour 200 g

Almond powder 200 g

Mix all the above ingredients till form crumble, spread the crumble evenly on a silpat and bake in the oven at 160 °C till it is brown. During the process of baking constantly check for the cooking level of the crumble. The final crumble should be already evenly chopped and keep cold to be use.

 

4 - Assembly

Pastry cream 40 g

Pommes sautées 50 g

Fruit'Elite "Seasonal Flavours" Apple baked with caramel and

cinnamon frozen puree 15 g

Hazelnut praline 5g

Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 5g

Crumble 35g

Mint 1 Sprig

Spread the custard cream in the middle of the plate to form a circle then add successive layers of the sauteed apple, Fruit’Elite “Seasonal Flavours” Apple baked with Caramel and Cinnamon purée, hazelnut praline and top with the crumble. Dust with icing sugar and add a sprig of mint. Finish with two lines of Fruit’Elite “Seasonal Flavours” Berriolette purée on opposite sides of the plate.

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