ice cream TABLE FOR USE OF FROZEN FRUIT AND VEGETABLE PUREES

Transcription

1 ice cream TABLE FOR USE OF FROZEN FRUIT AND VEGETABLE PUREES

2 FRUIT & VEGETABLE ICE CREAM (g) Recipes by Ollivier Christien Pastry Chef, Emmanuel Ryon MOF Glacier 2000, Jean-Michel Perruchon Pastry Chef, MOF Pâtissier 1993 and Stéphane Glacier MOF Pâtissier products Whole milk Cream 35% fat Milk 0 % Ice cream stabiliser Fruit puree Apricot Banana 100 % Bergamot 100 % Blackcurrant Blood orange 100% Blood peach Coconut Cranberry & Morello cherry Dark red plum 100 % Ginger Green apple Guava Lemon 100 % Lemongrass Lime 100 % Lychee Mango 100 % Mara des Bois strawberry Orange & Bitter orange Passion fruit 100 % Pear Pineapple 100 % Pink grapefruit 100 % Raspberry Raspberry 100 % Red berries Rhubarb 100 % Strawberry Strawberry 100 % Tropical fruits Watermelon 100 % White peach Caribbean cocktail with rum Citrus Fruit cocktail with Cointreau Chetsnut & Vanilla Spicy mango Concentrated preparation Lemon without added * Mandarin without added * Orange without added * Vegetable puree Beetroot 100 % Butternut 100 % Pumpkin 100 % Red pepper 100 % Tomato 100 % Defrost the puree or the concentrated preparation. Heat the whole milk, the cream and the puree or concentrated preparation. Make a dry mix with the saccharose, glucose and stabiliser. When the milk reaches 35 C, pour in the dry mix. At 60 C, add the ed milk, then bring to 85 C. Add the syrup into the puree, blend and leave to rest 12 hours before placing in the ice-cream maker. *Contains naturally present in fruit. To flavor, add 12% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.

3 FROZEN YOGHURT (g) Recipes by Stéphane Glacier MOF Pâtissier 2000 fruit puree Sugar Lemon juice Full fat plain unsweetened yoghurt Apricot Banana 100 % Black cherry 100 % Blackberry Blackcurrant Blood orange 100 % Blood peach Blueberry Dark red plum 100 % Fig 100 % Guava Lemon 100 % Lemongrass Mango 100 % Mara des Bois strawberry Mirabelle plum 100 % Morello cherry Orange & Bitter orange Pear Pineapple 100 % Raspberry Red berries Strawberry White peach Wild strawberry Caribbean cocktail with rum Chestnut & Vanilla Spicy mango Mix the defrosted puree with the, the invert and the lemon juice. Set aside in a refrigerator for an hour to allow the time to dissolve. Add the yoghurt. Mix and churn. To flavor, add 10% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.

4 SORBET (g) Recipes by Ollivier Christien Pastry Chef, Emmanuel Ryon MOF Glacier 2000, Jean-Michel Perruchon Pastry Chef, MOF Pâtissier 1993 and Stéphane Glacier MOF Pâtissier products Special Sorbet Stabiliser Water Fruit puree Apricot Banana 100 % Bergamot 100 % Black cherry 100 % Blackberry Blackcurrant Blood orange 100 % Blood peach Blueberry Coconut Cranberry & Morello cherry Dark red plum Fig 100 % Fruits of the sun Green apple Guava Kalamansi 100 % Kiwi 100 % Lemon 100 % Lime 100 % Lychee Mandarin 100 % Mango 100 % Mara des Bois strawberry Melon Mirabelle plum 100 % Morello cherry Orange & Bitter orange Papaya Passion fruit 100 % Pear Pineapple 100 % Pink grapfruit 100 % Pomegranate 100 % Rapsberry Raspberry 100 % Red berries Redcurrant Rhubarb 100 % Strawberry Strawberry 100 % Tropical fruits Watermelon 100 %

5 SORBET (g) BETS (en grammes) products Special Sorbet Stabiliser Water White peach Wild strawberry Yuzu 100 % Caribbean cocktail with rum Chestnut & Vanilla Citrus Fruit cocktail with Cointreau Spicy mango Concentrated preparation Blood orange without added * Lemon without added * Mandarin without added * Orange without added * Vegetable puree Beetroot 100 % Butternut 100 % Pumpkin 100 % Red pepper 100 % Tomato 100 % Defrost the puree or the concentrated preparation. Heat the water. Make a dry mix with the saccharose, glucose and stabiliser. When the water reaches 45/50 C, pour in the dry mix. Stir and bring up to 85 C. Leave to mature for 3 hours minimum in the refrigerator. Add the syrup into the puree or the concentrated preparation (and the invert if necessary). Blend well before placing in the ice-cream maker. Store at -18 C. *Contains naturally present in fruit. To flavor, add 10% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.

6 FRUIT, VEGETABLE & CHOCOLATE ICE CREAM (g) Recipes by David Wesmaël MOF Glacier fruit and vegetable puree Chocolate (weight) Chocolate (type) Ice cream stabiliser Whole milk Milk 0 % Apricot White Milk 36 % Banana 100 % White Milk 36 % Black 55 % Black cherry 100 % White Blackberry White Milk 36 % Blackcurrant White Milk 36 % Blood orange 100 % White Milk 36 % Black 55 % Blood peach White Blueberry White Coconut White Milk 36 % Fig 100 % White Fruits of the sun White Milk 36 % Green apple White Guava White Milk 36 % Kalamansi 100 % White Milk 36 % Black 55 % Kiwi 100 % White Lemon 100 % White Lime 100 % White Lychee White Milk 36 % Mandarin 100 % White Milk 36 % Black 55 % Mango 100 % White Milk 36 % Mara des Bois strawberry White Melon White Mirabelle plum 100 % White Morello cherry White Milk 36 % Orange & White Bitter orange Milk 36 % Black 55 % Pamplemousse rose 100 % Blanc Papaya White Passion fruit 100 % White Milk 36 % Black 55 % Pear White Milk 36 % Black 55 % Pineapple 100 % White Milk 36 % Pumpkin 100 % White

7 FRUIT, VEGETABLE & CHOCOLATE ICE CREAM (g) fruit and vegetable puree Chocolate (weight) Chocolate (type) Ice cream stabiliser Whole milk Milk 0 % Raspberry White Milk 36 % Black 55 % Red berries White Milk 36 % Redcurrant White Rhubarb 100 % White Strawberry White Tropical fruits Milk 36 % White peach White Wild strawberry White Yuzu 100 % White Milk 36 % Black 55 % Caribbean cocktail White with rum Milk 36 % Chestnut & Vanilla White Milk 36 % Citrus Fruit cocktail White with Cointreau Milk 36 % Black 55 % Spicy mango White Milk 36 % Heat the puree and at 30 C, add the milk. Proceed with the cooking and when 45 C are reached, add the s: atomized glucose, invert, saccharose previously mixed with the stabilser. Proceed with the heating and when 60 C are reached, add the grated chocolate and cook. Finally, bring up to 85 C and mix regularly. Cool down and place at 4 C during 12 hours minimum. Place in the ice-cream maker. To flavor, add 15% semi-candied fruit. FRUIT PARFAITS (g) Recipes by par Ollivier Christien Pastry Chef. fruit puree Sabayon Gelatine or 200 blooms in or sheet from Cream 35 % fat Apricot Banana 100 % Blackcurrant Blood orange 100 % Coconut Kalamansi 100 % Lemon 100 % Lime 100 % Lychee Mandarin 100 % Mango 100 % Mirabelle plum 100 % Passion fruit 100 % Pineapple 100 % Raspberry Rhubarb Strawberry Tropical fruits Yuzu 100 % Caribbean cocktail with rum Chetsnut & Vanilla Citrus Fruit cocktail with Cointreau Spicy Mango Defrost the fruit puree. Soak the gelatine and melt it. Add the gelatine to the puree. Incorporate the sabayon. Add the whipped cream. Pour into moulds and freeze. Sabayon : In warm water or in a microwave, heat 500 g with 250 g yolks at 85 C. Beat this mix. At 30 C, add the melted gelatine and leave to cool while continuing to whisk. For gelatine or (Gold strength), we advise soaking in 6 times the initial weight of gelatine. For instance: 10 g of gelatine + 50 g water = 60 g in total. To flavor, add 7% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.

8 5good reasons to prefer products Bocuse d Or Winners Partner Exceptional and authentic flavour, colour and texture, very close to fresh fruits and vegetables. No colouring, thickeners or preservatives. GMO-free. Products with consistent and guaranteed organoleptic qualities. Available all year round. 7 food safety experts ensure maximum quality and safety through systematic, strict and rigorous inspections, from the selection of raw materials, during manufacturing of each batch right through to the finished product. No more washing, scrubbing, deseeding, blending and no waste. You save precious time and control your costs with 100% simple ready to use and implement products. We are present in more than 80 countries through a network of efficient distributors. Find recipes, tips and all our products on our website PACKAGING 1 kg easy to unmould, portion and pour tray. 480 g bottle in some references for accurate dosing. 500g pot (concentrated preparations & semi-candied fruits). 10 kg bucket in some references. IQF fruit in a 1 kg resealable bag. DEFROSTING METHODS Defrosting is recommended for the best quality: between 2 C and 4 C for 12 to 48 hours depending on the packaging. For 10 kg buckets, 20 C/22 C for 36 hours. Products may be defrosted in a bain-marie or microwave* at moderate temperature. * The bottle format is not suitable for defrosting in the microwave. Creation : RMP 09/16 - Photos : Y. Bagros - All rights reserved Boiron Frères SAS capitalised at 3,000,000. RCS Romans-sur-Isère. DCT01G-H Food safety: Boiron Frères SAS located in Valence (France) is ISO 9001, ISO and FSSC certified. STORAGE CONDITIONS Store at a temperature of -18 C (see best before date on the package). After defrosting (in unopened original packaging), the product behaves as a fresh product for more than a week in the refrigerator between 2 C and 4 C. Once opened, consume rapidly. Do not refreeze.