DISH EXPLORER
Raspberry Pistachio
Raspberry & fine icing sugar toppings, sweet tart, creme brûlée mix, pistachio paste, raspberry conserve, dark & white chocolate spears.
La Rose Noire Large Round Sweet Tart
Handmade, straight edge tart with pure butter & vanilla. Lined with white chocolate.
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Spear Dark & White Chocolate
Plain and white chocolate with a dark-brown resp. cream-colour and a characteristic odour and taste of plain resp. white chocolate. Length 200mm.
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Carma Topping Raspberry
Viscous, dark red topping for puddings, flans, ice cream, milkshakes, yoghurts, gateaux and other desserts. May be served hot or cold. Suitable for freezing. 28% fruit content.
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Braun Crème Brûlée Mix
Fine dessert powder to produce the typical Crème Brûlée and variations. Preparation: Heat 500g Fresh Cream and 300g Milk – add 150g Crème Brûlée powder – bring to boil, fill in heat resistant moulds and place in fridge for 2 hours. Dust top with icing/brown sugar and put under salamander oven or use a stamp to caramelise the top, Fine dessert powder to produce the typical Crème Brûlée & variations.
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Raspberry Conserve
Raspberry extra jam with 50% fruit. Supplied in Bonne Maman branded jar with red & white gingham lid. Prepared with: 50g of fruits per 100g finished product Total sugars content: 60g per 100g.
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Neige Décor Fine Icing Sugar
An icing sugar used to decorate patisserie items, e.g. donuts, waffles, etc, without melting. Can be sieved over products for decoration on cold or warm surfaces, Non melting icing sugar for decoration of cakes or pastries.
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