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Deser trompe-l'?il w kształcie jeżyny. Zewnętrzną warstwę tworzy głęboko nocnoniebieska powłoka czekoladowa w naturalnym odcieniu. W środku kryje się pełny mus jeżynowy, słodki z bogatą owocową głębią, z intensywnym kompotem jeżynowym w samym sercu.
Wymiary: Ø68 - H58 mm Pojemność: 115 ml
Wartości odżywcze
| Energy (kJ/kcal) | 1238 kJ / 296 kcal |
| Fat | 21,2 g |
| of which saturates | 14,2 g |
| Carbohydrates | 22,0 g |
| of which sugars | 22,0 g |
| Fibre | 1,3 g |
| Protein | 3,3 g |
| Salt | 0,1 g |
| Ingredients | Bramen mousse 3D dessert [slagroom [room (MELK, LACTOSE), stabilisator: E407], fruitpuree [braambes], suiker, EI [EI, conserveermiddel: E202], water, gelatine (rund), citroenzuur], witte chocolade [suiker, cacaoboter, MELKpoeder (LACTOSE), emulgator: E322 SOJA, vanilleextract], Braam interieur 3D dessert [braambes, fruitpuree [braambes], suiker, water, citroenzuur], coating [suiker, palmolie, weipoeder (MELK, LACTOSE), MELKpoeder (LACTOSE), emulgator: E492, E322, E472c, aroma], kleurstof: E153, Briljantblauw FCF E-133 Eurolake |
| Allergens | Aanwezig: Ei, Lactose, Melk, Soja |
| Cross-contamination | Noten |
| Storage advice | 3 maanden bij < -18°C; 4 dagen tussen 2°C en 5°C |
The Trend
Fruit shaped pastries, cakes crafted in the exact shape of real fruit, were created by Cédric Grolet, head pastry chef at Le Meurice in Paris. Since 2015, the concept has been adopted by pastry chefs worldwide and has grown into a unique product category. TikTok videos reach hundreds of millions of views each, the hashtags count billions of views, and bakeries offering these pastries sell out daily within the hour.
Production is exceptionally complex: fruit purée interiors in silicone moulds, multi-layered mousse, cocoa butter coating and airbrush finishing. This complexity makes artisanal scaling virtually impossible, making this product particularly interesting as a ready-made assortment.
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