Dish Explorer
Strawberry Crème Brûlée
Sweet tart filled with strawberry compote, crème brûlée & florentine mix, strawberry puree, brilliant gel cold set & red fruit.
La Rose Noire Large Sweet Tart
Handmade, straight edge tart with pure butter & vanilla. Lined with white chocolate.
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Andros Compote Strawberry Fz
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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Braun Bienex – Florentine Mix
Bake proof filling for production of Florentines. Basic recipe: 300g Bienex: 150g almonds. Mix Bienex and almonds and place Florentine rings on to greaseproof paper or lightly greased and floured trays. Bake for 5-8 minutes at 200?C., Bake proof filling for production of Florentines. Basic recipe: 300g Bienex: 150g almonds.
Carma Brilliant Gel Cold Set
“Clear covering, freezable easy to cut after 20 minutes. Can be used straight from the tub. Do not heat. Apply using a spatula, clear glazing gel.
Maxi Quenelle Red Fruit
A light red mousse quenelle, made with red fruits & lightly sprayed in red cocoa butter. Can be taken individually out of the packaging for ease of use.L55 x W28 mm.
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