Carte d'Or Frozen Dessert Base

Properties

Unit Barcode :6001087000994
Case Barcode :16001087001011

Religious status

• Halaal
• Halaal (MJC)

Preparation

4 Classical applications:- Semi Freddo, Parfait, Sherbet and Frappe Semi freddo:
Frozen Dessert Powder Method 50g/125ml Portions
800g 2L milk 48 portions
100g 250ml milk 6 portions

1. Add powder to the milk and whip on low speed until combined
2. Whip mix on medium speed for 3 minutes until the mixture starts to thicken
3. Continue whipping at high speed 2 more minutes
4. Spoon into mould and freezer for 3-4 hours

Makes 48 portions

Parfait:
Frozen Dessert Powder Method 50g/125ml Portions
800g 800ml Cold water 80 portions
2.8L Meadowland Cream
100g 100ml Cold water
350ml Meadowland Cream 10 portions

Method :
1. Add powder to the cream and water and stir until combined.
2. Whip on medium speed for approximately 15 minutes.
3. Spoon into desired mould and freeze for 3-4 hours.

Makes 80 portions

Ingredients

Whipping agent (milk), dextrose, skim milk powder, maltrodextrin, sugar, modified starch, thickener (E407), flavourant.

Productiveness

800g whips to 13.5 L of whipped Parfait

Benefits

Versatile base for individual creations or to accompany another dessert
Quick and easy preparation time: 5-12 minutes
Frozen Dessert Base is easy to whip to whip and is a very stable product.
Short freezing time: 3-4 hours

Storage

Final dessert keeps for 2-3 days in the freezer
Store container in a dry place.

Shelflife

12 months.