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The Fruits of Passion
The Fruits of Passion The best of fruit naturally It was in the heart of the Limousin, in a luscious green setting, that André Ponthier founded the company that has borne his name for over 60 years. Born in the family orchards, the love of fruit has never faded. From father to son, it has taken on new dimensions, and new products have seen the light of day, more sophisticated and ever more innovative, but always in line with the quality and tradition that have always been the watchword of the Maison Ponthier. The rigorous selection of fruits from accredited producers, traditional recipes based on a recognized know-how, the personal commitment of Yves Ponthier and his team to tasting and testing, awaken the senses and make all the difference. Occupying, since 2001, 10.000 square metres of new laboratories, the very latest in «high tech», the Maison Ponthier is perpetuating a gastronomic heritage based on tradition, whilst respecting the environment. Today, the Ponthier Patisserie range has the favours of all the chefs around the world who continue to seek authenticity and defend the flavour of true regional produce. Contents Jelly pastes 2 Jams 4 Sherbets and ice creams 6 Fruit tarts 8 Poached or crystallized fruits 12 Mousses 14 Prestimousse 18 Molecular gastronomy 20 Fruit drinks 25 Fruit coulis 26 Ranges of products 28 Chestnuts 29 1 Fruit jellies made with Ponthier fruit purees Use For the sale in shops, buffets in the large hotels, to accompany tea or coffee. For children’s teas or food lovers of any age.. Flavours Apricot, pineapple, strawberry, raspberry, green apple, blackcurrant, orange, pear, lemon, banana, Morello cherry... 2 Method Mix the pectin and the caster sugar together. Warm the fruit puree to about 40° C, sprinkle in the sugar and pectin mixture, stirring vigorously. Bring to the boil for 2 to 3 minutes. Fold in the granulated sugar in several goes without letting it go off the boil. Melt the glucose in the microwave and pour into the mixture. Cook the mixture at 106° C (78 brix on the refractometer). Turn off the gas, stir in the acid quickly. Pour immediately into a frame 34 x 34 cm and 10 mm thick. Can also be poured into starch or into flexipan moulds using a piston funnel. Cut using a guitar cutter the next day and roll in granulated sugar. PROPORTIONS TABLE FOR FRUIT JELLIES 1 kg Ponthier fruit puree Yellow pectin 20 g Caster Glucose sugar 100 g 250 g Granulated sugar Tartaric acid 800 g 12 g We can only guarantee the success of these recipes if Ponthier products are used 3 Jams original and authentic made with fruit purees and Ponthier frozen fruits Use Potted for sale in shops. For hotel breakfasts and buffets. 4 Method Take out the puree or frozen fruits the day before. Pour into a jam pan, add 1/3 of the sugar, dissolve it. Add another 1/3 with the pectin, dissolve it again. Add the last 1/3 and bring to 104°C 63 Brix stirring all the time. Pour into pots immediately, close immediately. Turn over the pots and leave upside down for one day. Store in a cool place and out of direct light. Use the same method for the light jams. PROPORTIONS TABLE FOR JAMS Ponthier frozen fruit 1kg Ponthier Fruit puree Sugar Strawberry Green apple 1kg 800 g 10 g Wild strawberrys Mandarin 1kg 800 g 10 g Plum White peach 1kg 800 g 10 g Morello cherry White peach 1kg 800 g 10 g Blackberry Apricot 1 kg 800 g 10 g Rhubarb Raspberry 1 kg 1000 g 15 g Raspberry or morello cherry Passion fruit 1 kg 1000 g 12 g Pectin PROPORTIONS TABLE FOR LIGHT JELLIES Made with Ponthier 100% fruit purees Ponthier 100% fruit puree (sugar free) Sucralose Pectin Strawberry 1 kg 80 g 6g Raspberry 1 kg 80 g 6g Mango 1 kg 80 g 6g We can only guarantee the success of these recipes if Ponthier products are used 5 Sherbets and Ice creams made with Ponthier fruit purees Use For ice cream sundaes, iced desserts, effects with different temperatures in plate desserts, «Trou Norman» (sorbets served to pause between two courses in a meal) Method • To make sherbets using a sherbet machine Mix the stabiliser with 10% of the weight of the sugar. Heat the water with the sugar and the atomised glucose to 30/40°. Add the stabiliser/sugar mixture, mix vigorously, heat to 80° and cool to 4°. Leave to rest for 4 hours. Add the thawed fruit puree and put through the machine. Store in the freezer. • To make ice creams Weigh all the ingredients. Mix 170g egg yolks and 250g caster sugar until white. Whisk this mixture for about 2 minutes. Heat 500g milk, 100g cream and 1 kg Ponthier fruit puree to about 90°C. Fold in the whitened egg yolks. Bring the preparation to 85°C. Cool this preparation in a cooling chamber until the core temperature is 4°C. Store in a positive temperature refrigerated cabinet for about 4 hours. Add 100g liqueur to the preparation. Put the preparation through the ice-cream maker. Store in the freezer (-25°C). We can only guarantee the success of these recipes if Ponthier products are used 6 FOR ICE CREAMS PROPORTIONS TABLE FOR SHERBETS Ponthier Fruit puree 1 kg Morello cherry Lemon Blackcurrant Mango Coconut Pear Chestnut Strawberry Raspberry Mandarin Kiwi Lime Passion fruit Apricot Pineapple Banana Blueberry Orange Peach Redcurrant Melon Blackberry Guava % fruit Sugar 40 % 355 g 30 % 680 g 40 % 470 g 50 % 290 g 51 % 350 g 60 % 283 g 62 % 230 g 60 % 253 g 55 % 242 g 70 % 175 g 70 % 200 g 25 % 870 g 40 % 430 g 60 % 203 g 55 % 232 g 60 % 193 g 40 % 280 g 70 % 175 g 60 % 233 g 60 % 243 g 60 % 203 g 55 % 264 g 50 % 330 g Atomised glucose water 250 g 887 g 200 g 1436 g 150 g 872 g 120 g 584 g 100 g 500 g 100 g 278 g 80 g 285 g 100 g 308 g 109 g 460 g 85 g 162 g 85 g 141 g 240 g 1878 g 150 g 913 g 100 g 358 g 109 g 470 g 100 g 368 g 120 g 594 g 85 g 162 g 100 g 328 g 100 g 3180 g 133 g 325 g 109 g 446 g 120 g 545 g Stabiliser for sherbet 7,5 g 10 g 7,5 g 6g 4g 5g 4g 5g 6g 4g 5g 12 g 7g 5g 5g 5g 6g 4g 5g 5g 5g 5g 6g Coco Puree 1 kg Milk 500 g Cream 100 g Sugar 250 g Egg yolks 170 g Coconut liqueur 100 g Chestnut Puree 1 kg Milk 500 g Cream 100 g Sugar 250 g Egg yolks 170 g Rum 100 g PROPORTIONS TABLE FOR 2 PACOJET BOWLS Method Sherbet Ponthier fruit puree Sugar Invert sugar water Red fruit 500 g 300 g 150 g 750 g Passion fruit 450 g 300 g 150 g 750 g Coconut 550 g 300 g 150 g 750 g Mango 500 g 250 g 150 g 750 g Make a syrup with the water, sugar and invert sugar. Bring to the boil. Pour the syrup onto the still frozen fruit puree. Stir until the puree thaws. Divide the mixture between 2 Pacojet bowls. Store in the freezer. Process in the Pacojet as needed. Make oval scoops and serve immediately. 7 Fruits tarts made with Ponthier frozen fruits Basic recipes Vanilla shortcrust pastry : for 24 tarts ( 80mm, or 2 trays 40cm x 60cm ) Use a mixer to mix together 300g butter and 500g sieved flour. Mix in 100g ground almonds, 200g icing sugar, 3g fine salt, 10g vanilla sugar and finally the 100g eggs. Use immediately to line buttered circular moulds and keep in the refrigerator overnight. Puff pastry : for a tray 40cm x 60cm Use a mixer to mix together 500g sieved flour with 10g fine salt, 250g water Blend in 80g melted butter. Leave to rest for 6 hours in the refrigerator. Turn with 350g tempered butter, turn twice, leave to rest for 15 minutes in the refrigerator. Repeat the operation once (2 turns), leave to rest 15 minutes in the refrigerator. Finish with 1 turn and leave to rest for 15 minutes in the refrigerator. Reduce the thickness of the pastry to 3 mm. For shortcrust and puff pastries: Parbake the base, leave to cool, then fill each base with confectioner’s custard. Place the poached fruits on top (see recipe). Cover with Ponthier fruit jam if required (see recipe) diluted with a little water and heated. Clafoutis mixture : For 6 people The day before making the preparation, take the frozen fruit out of the freezer and place it in the refrigerator on a perforated tray so that its drains well. Cream 170g caster sugar with 4 eggs until white. Mix in 160g low fat cream and 150g milk. Pass this preparation through a fine conical strainer, mix in the Kirsch, set aside. Mix the fruit into the clafoutis mixture. Prepare a short pastry base for the clafoutis mixture in the tart mould. Bake in an oven at 200°C for about 35 to 45 minutes. 8 Almond cream : For 20 people Use a mixer to cream 200g butter and 200g sugar. Mix in 200g eggs and 200g grey ground almonds. Add 5g vanilla essence. Fill the tart base to mid-height, add the Ponthier frozen fruits (apricots, Quetsch plums... ) and bake at 170°C for 20 to 25 minutes Confectioner’s custard : For 1410g total mixture Bring 1 litre of milk to the boil with a split vanilla pod Mix 120g egg yolks with 200g sugar until white, add 90g cream powder Pour the simmering milk onto the mixture already made and take out the vanilla pod Bring back to the boil, stirring with a whisk for 2 to 3 minutes Remove quickly, cover and cool in a cooling cabinet at +3°C Keep in the refrigerator Crumble : For 1 Kg total mixture Cut 250g cold butter into cubes, user a mixer to mix it with 250g brown sugar, 250g ground blanched almonds and 250g sieved flour, until you obtain a rough crumble. Sprinkle over a filling of Ponthier fruit in oven dishes (raspberries, strawberries...) then bake at 180°C for 20 minutes until a light golden colour Lemon cream : For 20 people Bring to the boil 180g lemon puree with the zest of two lemons Mix 220g eggs with 240g sugar until white Pour the lemon puree over this mixture, bring to the boil, then leave to cool to 40°C, add 300g softened butter N.B.: this lemon mixture can be kept to fill a pre-baked short pastry base. Different variants can be made using the same principle with the other Ponthier citrus purees. 9 TABLE OF F Name Shortcrust pastry Almond cream Frozen fruit Confectioner's custard Orange cream Blueberry tart - yes yes Blueberries yes - Morello cherry tart - yes yes Morello cherries yes - Melon tart - yes yes Melon yes - Lemon tart - yes yes - - - Orange tart - yes yes - - oui Raspberry clafoutis - yes - Raspberries - - Morello cherry clafoutis - yes - Morello cherries - - Apricot Bordaloue tart yes - yes Apricots - - Plum Bordaloue tart yes - yes Quetsch plums - - Rhubarb tart yes - yes Rhubarb - - Raspberry tart - yes yes Mecker Raspberries yes - Crumble - - - Raspberries - rhubarb - - - - - Mix red fruits - - yes - yes Mix red fruits yes - Crumble Mix red fruits tart 10 Puff pastry FRUIT TARTS Clafoutis mixture Crumble mixture - - - Morello cherry Crisped rose petal or white chocolate - - - Morello cherry Ground pistachios - - - Apricot Crisped orange, stick of vanilla - - yes Neutral Wild strawberry, decorating sugar and crisped slice of lemon Cream lemon Hot glazing Decoration - - - Caramelised neutral Crisped slice of orange yes - - - Decorating sugar yes - - - Decorating sugar - - - Apricot - - - - Morello cherry - - - - - Decorating sugar - - - - Decorating sugar - yes - - - - yes - - - - - - Morello cherry Raspberry and decorating sugar We can only guarantee the success of these recipes if Ponthier products are used 11 Poached or crystallised fruits for making tarts and desserts Poached fruits Use Poached fruits are used to make tarts. This technique allows the fruits to retain their shape and develops their flavour without them «going to juice» when cooked. Method Take the fruit out of the freezer the day before. Add 400g sugar. Mix, cover with cling film. Leave at ambient temperature for 12 hours. The next day, place in a saucepan and bring to a temperature of 60 °C maximum, stirring constantly. Pour into a recipient, leave to cool and store in the refrigerator. (Will keep 4 to 5 days). Leave to drain in a sieve for 15 minutes before use. These poached fruits can be used as a tart filling or in the composition of other desserts. Result: 1 kg poached fruits + about 300g flavoured juice. 12 Soft semi-candied fruits Use These are recommended for decoration, tarts and desserts and for mousse preparations. Method Take the fruit out of the freezer the day before. Pour the sugar over it, cover with cling film. Leave to thaw for 12 hours mixing delicately. Place the fruit in a saucepan and bring to the boil for a few seconds. Set aside. Frozen fruits Certain fruits can be used directly from frozen to make desserts and fruit tarts. RECOMMENDATIONS FOR THE USE OF FROZEN FRUITS IN TARTS Ponthier Frozen fruits 1 kg Poached fruits Semi-candied fruits sucre sucre Direct use Cranberry 400 g - - Melon ball 400 g - - Blackcurrant 400 g - - Strawberry - 1 300 g - Raspberry - - oui Mecker raspberry - - oui Morello cherry 400 g - - Redcurrant 400 g - - Forest fruits 400 g - oui Blackberry 400 g - oui Blueberry 400 g - - Quetsch plum - - oui Rhubarb - - oui Apricot - - oui We can only guarantee the success of these recipes if Ponthier products are used 13 Mousses made with Ponthier fruit purees Use For desserts, desserts in a glass and miniatures... 14 Classic mousses Method Warm the fruit puree to 25° C, add the caster sugar. Soften the sheet of gelatine in cold water. Drain. Melt the gelatine at 50° C. Mix the gelatine into the sugared fruit puree. Whisk the cream into a loose Chantilly. Mix the Chantilly cream into the gelified fruit puree. Mix delicately. Form into a circle. Store in the refrigerator. PROPORTIONS TABLE FOR CLASSIC MOUSSES PROPORTIONS TABLE FOR SYRUPS Ponthier fruit puree 1 kg Sugar chantilly cream Gelatine fruit puree Apricot 80 g 700 g 28 g Blackcurrant Ponthier Syrup Liqueur 400 g 500 g Blackcurrant 100 g Pineapple 70 g 700 g 28 g Raspberry 400 g 450 g Raspberry 150 g Banana 60 g 700 g 28 g Pear 400 g 450 g Pear 150 g Blackcurrant 90 g 900 g 30 g Strawberry 400 g 500 g Strawberry 100 g Lemon 130 g 1 000 g 30 g Coconut 400 g 500 g Coconut 100 g Strawberry 60 g 600 g 28 g Mandarin 400 g 450 g Mandarin 100 g Coconut 80 g 700 g 28 g Banana 400 g 500 g Banana 100 g Raspberry 80 g 750 g 28 g lemon 400 g 700 g Mango 80 g 750 g 28 g Apricot 400 g 500 g Apricot Passion fruit 150 g 1 100 g 32 g Tropical 350 g 550 g Malibu 100 g Passion fruit 300 g 600 g Kirsch 100 g 100 g We can only guarantee the success of these recipes if Ponthier products are used 15 Mousses with Italian meringues Method Cook the caster sugar in water at 121° C. Whisk the whites until stiff when the sugar reaches 114° C. Pour the sugar cooked at 121° C gradually over the whisked egg whites. Whisk until it cools. Warm the fruit puree to 35° C. Soften the gelatine at 50° C. Mix the gelatine into the fruit puree. Mix the Italian meringue into the gelified fruit puree, then add the Chantilly cream Form into a circle. Place in the refrigerator. PROPORTIONS TABLE FOR M Ponthier fruit puree 1 kg 16 Egg white Sugar Water Gelatine Chantilly cream Pear 150 g 250 g 80 g 32 g 500 g Passion fruit 180 g 270 g 90 g 40 g 1 200 g Liqueur (optional) Eggs Pear 100 g - - - Banana 150 g 175 g 80 g 32 g 500 g Banana 100 g - Raspberry 200 g 250 g 90 g 35 g 600 g Raspberry 100 g - Mango 200 g 260 g 90 g 35 g 600 g - - Tropical 190 g 280 g 90 g 36 g 700 g Tropical 100 g - Chestnut 120 g 100 g 50 g 25 g 600 g - Lemon 250 g 300 g 100 g 35 g 800 g - - Orange 200 g 280 g 100 g 36 g 500 g - - Blackcurrant 200 g 280 g 80 g 36 g 600 g Blackcurrant 150 g Rum 100 g 18 pc Coconut 150 g 200 g 90 g 34 g 600 g Malibu 100 g - Strawberry 150 g 190 g 90 g 35 g 450 g Strawberry 100 g - Pineapple 150 g 190 g 90 g 35 g 400 g White rum 100 g - Apricot 150 g 190 g 90 g 35 g 400 g Apricot 100 g - MOUSSES WITH MERINGUE Cake Decoration Plain sponge cake Plain sponge cake Chocolate sponge cake Plain sponge cake Glazing Syrup Pear Pear Raspberry with seeds Passion fruit Thin pear slices incrusted in the mousse Raspberry and stick of vanilla Three chocolate truffles Raspberry and decorating icing sugar Banana Banana Raspberry with seeds Raspberry Plain sponge cake Wild strawberry and a crisped slice of lemon Mango Mango Plain sponge cake Decorate with dark chocolate cornet Mango Tropical Chocolate sponge cake Plain sponge cake Chocolate sponge cake Vanilla sponge cake Chocolate sponge cake Vanilla sponge cake Meringue, Chantilly, chocolate truffles - Rum Wild strawberry, lemon zest crystallised red fruits Neutral Strawberry Chocolate ganache decoration Orange Orange Grated apple and decoration sugar Blackcurrant Green pistachio cut in two Coconut Wild strawberry and decorating sugar Strawberry Blackcurrant Coconut Strawberry Plain sponge cake Powdered grilled coconut - chocolate cornet pineapple Coconut Plain sponge cake Apricot halves and stick of vanilla, almonds Apricot Apricot We can only guarantee the success of these recipes if Ponthier products are used 17 Prestimousse Ready to use to use preparation to make mousses for desserts or desserts in a glass. Flavours Apricot, Banana-Passion fruit, Cappuccino, Caramel, Chocolate, Lemon, Tropical, Strawberry, Raspberry, Mandarin, Mango, Chestnut, Vanilla, Passion fruit, Pear, Tiramisu Mousses for insertions in desserts Recipe for 4 litres of mousse (4 desserts ( Ø 22cm) 1kg Prestimousse + 1.2 litres 35% fat cream. For a lighter and less greasy texture, 15% fat cream or soya cream may be used. Method Defrost the Prestimousse by placing it in the refrigerator the day before. Cut the Prestimousse into cubes and place in a mixer bowl. Loosen for 3 minutes on a high speed until you obtain a smooth mixture. Add the very cold single cream and mix for 12 minutes on high speed. Leave to rest for at least 4 hours before serving. To make desserts : the table below suggests cake-syrup combinations and different decorations and glazings for the finish. It is also possible to insert a «gelified coulis» (fruit puree, sugar and gelatine). ASSEMBLY TABLE USING BASIC PONTHIER MOUSSE PREPARATION Flavours cakes Glazing Syrup Decoration Tiramisu Chocolate sponge cake - Coffee Chantilly cream, cocoa powder, sponge debris Chestnut Chocolate sponge cake - Rum Chantilly cream, meringue, chocolate truffles Plain sponge cake Strawberry Strawberry Strawberry and sticks of vanilla Raspberry Plain sponge cake Raspberry Raspberry Raspberry and decorating sugar Cappuccino Chocolate sponge cake - Coffee whisky Chantilly cream, meringue, cocoa powder Passion fruit Plain sponge cake Raspberry Passion fruit House label, raspberry, decorating sugar Strawberry Mango Plain sponge cake Mango Mango Wild strawberry and decorating sugar Tropical Plain sponge cake Tropical Tropical Chocolate cornet decoration Lemon Plain sponge cake Neutral Strawberry Zest of crystallised lemon and wild strawberry We can only guarantee the success of these recipes if Ponthier products are used 18 Light mousses for desserts in a glass Recipe 1 kg Ponthier Prestimousse + 300g 35% fat cream + 1.5 litres semi-skimmed milk or + 1.15 kg 15% fat cream MG for a lighter dessert or + 1.2 kg soya cream to avoid dairy products. Method Defrost the Prestimousse by placing it in the refrigerator the day before. Cut the Prestimousse into cubes and place in a mixer bowl. Loosen for 3 minutes on a high speed until you obtain a smooth mixture. Add the very cold single cream and mix for 12 minutes on high speed. Place the mousse in sundae dishes, ramekins, glasses or a large bowl. Store in the refrigerator. Wait at least 4 hours before serving. Possible finishes : place some crumble on each dish, add fresh fruits for the decoration, cover each dish with fruit coulis, sprinkle with chocolate flakes or chips. 19 Molecular gastronomy, new techniques Espumas Espuma made with a siphon with cream Method Heat half the puree and the sugar to 80°C. Add the other half of the puree, then the cream. Pour into the siphon, add the gas cartridge. Store for 1 hour in the refrigerator before use. Ponthier fruit puree 1 kg Sugar 15% fat cream Red fruit mousse Red fruit mousse 500 g 100 g 400 g Mango mousse Mango puree 500 g 80 g 350 g Coconut puree 500 g 80 g 350 g Passion fruit puree 500 g 150 g 400 g Mousse Coconut mousse Passion fruit mousse We can only guarantee the success of these recipes if Ponthier products are used Espuma made with a siphon without cream, with gelatine 500g mango puree + 15 g gelatine Soften the gelatine in icy water, then drain. Warm 100g puree to dissolve the softened gelatine. Add the rest of the puree. Mix, sieve and place in the siphon. Add 2 gas cartridges. Keep at ambient temperature, not letting it fall below 20° so as to be able to extract the mixture, as the gelatine fixes the preparation up to 19°. Warm soufflé with methylcellulose A Methylcellulose A is a by-product of WOOD and must be used in low concentrations to avoid a taste of paper. It is a hot foaming agent and gelifying agent from 65°C. Prepare the methylcellulose A: mix the powder very vigorously to mix in air. Leave it to rest. Prepare a solution with 375 g water and 6.5 g methylcellulose A. Mix to homogenize. Add 125 g raspberry puree. Mix well to obtain a dense paste. Place in the siphon with two gas cartridges. Store at ambient temperature. Mould in ramekins, circles or on plates, place in the oven at 180° and serve immediately. 20 Liquid nitrogen It is necessary to transfer the nitrogen into a small stainless steel recipient in order to facilitate its handling whilst limiting evaporation and controlling the risk of burns and overpressure (nitrogen is an inert gas at -196°C) In sherbets IIt allows you to make sherbets without adding sugar or water. Pour the nitrogen into a double-sided recipient. Be careful to pour the nitrogen over the fruit puree whilst stirring constantly: the puree will be transformed into sherbet. Quick coating, instant setting Fruits dipped in a fondant or a coating then immersed in nitrogen will harden immediately. Make a fruit gel (strawberries, raspberries mango,....) Fruit puree 500g, Icing sugar 50g, Carrageenans 10g Mix all the ingredients together cold, then raise the temperature, bring to the boil and boil for 2 minutes. Keep hot to dip in your cubes of fruit mousses, marshmallow… Put the items to be coated on a stick, dip in the fruit gel, then dip into the nitrogen. Quick meringues For immediate crispiness. Dip a skimmer in the nitrogen (this will allow you to release your meringues) Lift then place on the skimmer the desired quantity of mousse (made in advance in a mixer or with a siphon) and dip into the nitrogen for a few minutes. Take out again, wait a few moments for the temperature to rise before eating to avoid the risk of burns. Dragon effect Raspberry meringue: 300g egg whites, 200g caster sugar, 100g raspberry coulis Whisk the egg whites until stiff, mix in the sugar then complete with the coulis. Spread on a tray, then dry in a drying chamber. Place small meringues in the nitrogen and leave immersed for a few minutes before taking them out again. Place in the mouth, close your mouth and blow hard! You will have smoke coming out of your nostrils… The effect is guaranteed! 21 Spherification using alginates Use An extract of brown seaweeds, sodium alginates are vegetable gelling agents. Normal spherification A fruit coulis to which approximately 1% of alginate has been added plunged in different sized droplets into a 1% calcium solution will enable you to make beads. The contact of the alginate with the calcium instantly forms a film of jelly that imprisons the liquid. This phenomenon applies from the outside in and therefore the longer you leave the bead in the bath of calcium the less liquid the core will be. For immediate consumption. Inverse spherification A preparation naturally rich in calcium will allow you to make beads without any additives. A yoghurt or whipped cream mixed with fruit puree will enable you to make beads. In a bath of alginate of about 1%, drop in different sized droplets of fruit coulis and yoghurt preparation. The contact of the calcium with the alginate instantly forms a film of jelly that imprisons the liquid. The advantage of this technique is that it lasts longer and consumption can be deferred by a few hours. 22 Gelification Carrageenan Of vegetable origin. For applications with the advantage of holding up to 70°. Proportions of 1 to 3% depending on the consistency required : quite a supple, elastic jelly is obtained. Method Mix into the preparation cold, then bring to the boil and boil for 2 minutes to dissolve it. PROPORTIONS TABLE FOR GELIFICATION USING CARRAGEENANS Spaghetti (1.2% carrageenan) Supple gelified coulis Jelly Jelly paste consistency (1.5% carrageenan) (2% carrageenan) 100g light syrup 40g sugar 40g sugar 40g sugar 200g mango puree 200 g strawberry puree 200 g strawberry puree 200 g strawberry puree Carrageenan 3,6 g 3,6 g 4,8 g 6,72 g Preparation Fill a pipe with the preparation, leave to cool then eject using a syringe. Mould in a frame or glass as desired. Mould in a frame. Mould in a frame. Sugar Fruit puree (2.8% carrageenan) We can only guarantee the success of these recipes if Ponthier products are used 23 Agar agar Use Of vegetable origin. For cold and hot applications up to 80°. Proportions of 1 to 5% depending on the consistency required: quite a brittle jelly is obtained. Method Mix into the preparation cold then bring to the boil and boil for 2 minutes to dissolve it. PROPORTIONS TABLE FOR GELIFICATION USING AGAR AGAR Sticky fruit spaghetti Block of fruit for grating (1% agar agar) 100 g light syrup Sugar Fruit puree 200g mango puree 200 g fruit puree Agar agar 3g 10 g Preparation Fill pipes with the preparation, leave to cool then eject using a syringe. Pour into a small recipient, which will enable you to obtain something like a slab of butter when cooled. Cool for a few hours. Remove from the mould. Grate onto your preparations. We can only guarantee the success of these recipes if Ponthier products are used Dehydratation of a gelified film Soften 20 sheets of gelatine in cold water. Bring to the boil 1 litre of water and 200g sugar. Add the drained gelatine, dissolve. Add 2 litres of raspberry puree. Filter. On non-stick trays or plates covered with tightly stretched food paper, thinly spread the preparation and dry for 2 to 3 hours in a drying chamber at 60°. Take out once the film is dry. Remains malleable when warm and becomes brittle when cold. To make original shapes for decorative purposes or for a wrapping for a dry preparation, fruit jelly, marshmallow.... N.B. for passion fruit puree, add 6 extra sheets of gelatine. 24 Fruit drinks Made with Ponthier fruit puree Fruit juices Make a syrup with 800g water and 200g sugar. Mix in 1kg fruit puree. Place in the refrigerator. This is a standard recipe: the quantities of sugar and water must be adapted to the fruit and according to taste. Smoothies PROPORTIONS TABLE FOR ONE GLASS (20 to 25cl) Ponthier puree 10 cl banana 6 cl strawberry 8 cl pineapple 1 cl lime 9 cl pear 4 cl mango 6 cl peach 4 cl passion fruit 8 cl raspberry 1 cl lime accompaniment sweetener to cool method 8 cl soya milk 6 cl semi-skimmed milk 2 cl honey 15 cl crushed ice In a blender 5 ice cubes In a blender 4 ice cubes In a blender 4 ice cubes In a blender 1 scoop of vanilla ice cream in a shaker 9 cl apple juice 5 cl soya milk ½ yoghurt 1 dash of cane syrup 1 dash of cane syrup 1 teaspoon of sugar Ocean coco Les Cocktails PROPORTIONS TABLE FOR ONE GLASS (20 to 25cl) 3 cl mango puree, 2 cl banana puree, 12 cl pineapple puree 1 cl kiwi syrup, In a shaker 3 cl strawberry puree, 2 cl coconut puree, 12 cl blood orange puree, 1 cl caramel syrup In a shaker 2 cl mandarin puree, 2 cl blackcurrant puree, 1 dash of lemon puree, 10 cl cranberry juice, 1 cl apple syrup In a blender 4 cl apricot puree, 4 cl white peach puree, 10 cl apple juice, 1 cl cherry syrup for a sunrise effect In a blender 2 cl pear puree 1 cl banana puree 10 cl orange puree 2 cl dark chocolate syrup 5 cl semi-skimmed milk In a shaker 4 cl Exotic puree 2 cl apricot puree 1 dash of lemon puree 2 cl guava puree, 1 cl blue Curacao syrup for a sunrise effect (shaker). 3 cl Tequila, 2 cl pear puree, 3 cl white peach puree, 10 cl pineapple puree In a shaker, then add 1 cl kiwi syrup for a sunrise effect and finish with 2 cl Mangalore on top of the glass. 5 cl coconut puree, 2 cl lemon puree, 4 cl Gin, 1 cl Grand Marnier, 3 teaspoons of sugar, 5 cl frozen lime puree, 2 basil leaves In a Blender. Finish with 1 cl blue Curacao Mangok We can only guarantee the success of these recipes if Ponthier products are used 25 Fruit coulis Use For decorating plates: ices or sherbets, pancakes, tarts and various other desserts. To flavour yoghurts or fromage blanc... Fruit coulis can be offered on dessert buffets. Flavors Strawberry, raspberry, red fruits, apricot, exotic, dark chocolate. 26 27 Ranges of IQF fruits and purees Flavour strawberry Wild strawberry Raspberry Blackcurrant Morello cherry Redcurrant Blackberry Blueberry Cranberry Quetsch plum Rhubarb Kiwi Chestnut Melon Fig Peach Pear Green apple Apricot • • • • • • • • • • • • Purees • • • • • • • • Frozen Coulis • • • • • • • • • • Prestimousse • • Refrigerated Purees Coulis • • • • • • • • • • • • • • • • Mango Pineapple Banana Papaya Passion fruit Guava Coconut Lychee • • • • • • • • • • • • • • • • • Mandarin Orange Blood orange Lemon Lime • • • • • • • • • • • Mixture of red fruits Banana-Passion fruit Tropical Cappuccino Caramel Chocolate Tiramisu Vanilla 28 IQF fruits • • • • • • • • • • • • • • • • • Chestnuts Plain, cooked, vacuum packed or frozen Use Ponthier chestnuts can be used just as well in sweet and savoury preparations. They are traditionally served with meat and poultry. They can be used to make original salads and are perfect in dessert recipes. Method for cooked chestnuts Can be used hot or cold. We recommend that you place the bag either: In the microwave Pierce the bag, place it in the microwave oven. Heat for 2 mins (max. power). Open and serve. In a bain-marie Put the bag in boiling water for 5 mins. Open and serve. Storage: At ambient temperature, store preferably in a cool place out of direct light to avoid the chestnuts turning brown. Method for frozen chestnuts Traditional method Cook in a large saucepan pan in 2 cm of water, covered by a wet cloth. Bring to the boil, leave to simmer for 20 mins, season to taste. Quick method Boil 2 litres of salted water, add the chestnuts and cook for 10 mins. Season to taste (sugar or meat juice). 29 Paris France Bordeaux Sarlat Objat Ponthier S.A. ZA des Vieux chênes - BP 4 - 19130 Objat - France Tél : (33) 5 55 25 82 14 - Fax : (33) 5 55 84 15 06 E-mail : info@ponthiersa.com www.ponthiersa.com S.A. au capital de 1 505 000 € - Siren 313 944 134 00011 - RC 78 B 47 N° TVA Intra-communautaire FR 50313944134 Photos réalisées au restaurant Le Pont de l’Ouysse chez Mr CHAMBOM 46200 LACAVE par studio APPI - BRIVE Limoges
