3 Desserts Plate
• 69000 Crème Brulée – 1 bag
• 69016 Almond Cream Frangipane) – 1 bag (defrost 24 hours in advance)
• 62182 Cheesecake Red Berries – 7pcs
• 64042 Tart Shell raw
• 61009 IQF Forest Fruit – as needed
• 60519 Raspberry Fruit Coulis
• Fresh peeled pear – 4 pcs
• Icing sugar – as needed
• 69016 Almond Cream Frangipane) – 1 bag (defrost 24 hours in advance)
• 62182 Cheesecake Red Berries – 7pcs
• 64042 Tart Shell raw
• 61009 IQF Forest Fruit – as needed
• 60519 Raspberry Fruit Coulis
• Fresh peeled pear – 4 pcs
• Icing sugar – as needed
Crème Brulée:
• From the freezer, place in the microwave for 4x3 min at 600W. Lightly shake pouch every 3 min.
• Once crème brulée is hot, pour in ramekin and let stand for 15 min.
• Place the ramekin in the refrigerator and allow to cool down for 1 to 2 hours.
• Take out of the refrigerator, sprinkle sugar and burn with blowtorch until sugar forms a caramelized layer.
Pear Tart:
• Pour the frangipane into an empty tart shell.
• Slice the pear in half and clean the slice from the stem and seeds.
• Place the cleaned half pear face up on the tart and gently slice the fruit with regular strips.
• Put the tart on a baking tray and heat in preheated oven at 330°F for 18 to 20 min then lightly dust with the icing sugar.
• Serve at room temperature
Final Presentation :
• Arrange 1 cooked crème brulée, 1 pear tart and 1 cheesecake red berries on a single large plate.
• Use the forest fruit mix to add some color and savor to your taste by combining them with the raspberry fruit coulis, and serve and gently slice the fruit with regular strips.
• Put the tart on a baking tray and heat in pre-heated oven at 330°F for 18 to 20 min then lightly dust with theicing sugar.
• Serve at room temperature.
• From the freezer, place in the microwave for 4x3 min at 600W. Lightly shake pouch every 3 min.
• Once crème brulée is hot, pour in ramekin and let stand for 15 min.
• Place the ramekin in the refrigerator and allow to cool down for 1 to 2 hours.
• Take out of the refrigerator, sprinkle sugar and burn with blowtorch until sugar forms a caramelized layer.
Pear Tart:
• Pour the frangipane into an empty tart shell.
• Slice the pear in half and clean the slice from the stem and seeds.
• Place the cleaned half pear face up on the tart and gently slice the fruit with regular strips.
• Put the tart on a baking tray and heat in preheated oven at 330°F for 18 to 20 min then lightly dust with the icing sugar.
• Serve at room temperature
Final Presentation :
• Arrange 1 cooked crème brulée, 1 pear tart and 1 cheesecake red berries on a single large plate.
• Use the forest fruit mix to add some color and savor to your taste by combining them with the raspberry fruit coulis, and serve and gently slice the fruit with regular strips.
• Put the tart on a baking tray and heat in pre-heated oven at 330°F for 18 to 20 min then lightly dust with theicing sugar.
• Serve at room temperature.
3 Desserts Plate