The spring/summer 2008 issue of the Journal du Fruit is now available!

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SUMMARY

 

Sweet or savoury...

...fruit is at the heart of the culinary trend. Fruit has long been used for sweet desserts by pastry chefs. Fruit are now making their way into the most innovative savoury dishes and the most creative cocktails.

	2 new purees to brighten your desserts or cocktails and bring a colour touch to your creations: The Pomegranate puree, pink softeness all in freshness; The Cranberry & Morello Cherry puree, ruby red, association of 2 fruits which bring softeness and balance.

2 original recipes

Made by Ollivier CHRISTIEN, pastry chef for Les vergers Boiron, inspired by the 2 new purees:

A plated dessert made with Cranberry & Morello Cherry puree "The red and the black"

A very classical dessert, always appreciated, made with Pomegranate puree: "The Trifle"

And 2 sorbet recipes Cranberry & Morello Cherry and Pomegranate

 

	A recipe book... ...which gathers sweet and savoury and declines the range of Les vergers Boiron products: purées, semi-candied citrus fruits, Fruit concentrated preparations and Frozen all fruits (IQF). Glass desserts "Baba bouchon with fruit nage" "Lime tube tart" entremet Sorbets associated with aromatic herbs or spice. Tasty fruit salads Fruits chutneys: Recipes of Frédérique BUZET and Ollivier CHRISTIEN to accompany meet and seafood. Starters and soups like gaspacho which associates vegetables and fruits like banana guacamole.

Nutrition zoom

Les vergers Boiron put at the professional's disposal nutritional information about fruits and groups of fruits in order to answer customers' nutritional expectations.

Sugar or invert sugar syrup?

Only the label changes according to the new European legislation. The invert sugar syrup added to certain Les vergers Boiron range of products is very pure and naturally comes from Beetroot or sugar cane saccharose.

	The Chef answers your questions All that you wanted to know about taste enhancers. The Concentrated preparations as well as the semi candied belong to these enhancers which reinforce the natural taste and offer a new power to your recipes.

A new demand for quality

Les vergers Boiron associate to the MOF pastry chefs (Best workmen pastry chefs in 2008) to promote the talent of taste professionals.