Les Vergers Boiron - Ice Cream table board

ice cream

TABLE FOR USE
OF FROZEN
FRUIT AND
VEGETABLE
PUREES

z��er�o compromise,
� taste.

FRUIT & VEGETABLE ICE CREAM (g)

Recipes by Ollivier Christien – Pastry Chef, Emmanuel Ryon – MOF Glacier 2000, Jean-Michel Perruchon – Pastry Chef,
MOF Pâtissier 1993 and Stéphane Glacier – MOF Pâtissier 2000.

Les vergers Boiron Quantity Whole Milk cream Milk Saccharose Atomised Invert Special ice cream
products milk 35 % powder glucose sugar stabilizer

Fruit puree 1 000 750 190 0% 225 75 100 13
Apricot 1 000 760 395 310 115 70 11
Banana 100 % 1 000 735 225 150 335 105 80 13
Bergamot 100 % 1 000 1 150 225 155 295 90 90 12
Blackcurrant 1 000 435 195 175 250 85 45 9
Blood peach 1 000 1 480 250 160 395 145 90 18
Coconut 1 000 1 110 55 150 305 85 70 11
Cranberry & Morello cherry 1 000 750 190 195 225 75 100 13
Dark red plum 100 % 1 000 735 225 140 335 105 80 13
Ginger 1 000 1 480 250 150 295 145 90 18
Grated coconut 1 000 750 190 175 225 75 100 13
Green apple 1 000 750 190 195 225 75 100 13
Guava 1 000 2 855 135 150 600 120 295 27
Lemon 1 000 735 225 150 335 105 80 13
Lemongrass 1 000 3 235 130 320 645 145 295 29
Lime 100 % 1 000 1 030 205 175 325 120 75 15
Lychee 1 000 1 165 270 400 465 85 115 13
Mango 100 % 1 000 650 185 175 185 70 105 9
Mara des Bois strawberry 1 000 735 225 220 335 105 80 13
Orange & Bitter orange 100 % 1 000 2 520 630 115 525 105 210 26
Passion fruit 100 % 1 000 750 190 175 225 75 100 13
Pear 1 000 180 180 235 180 70 50 9
Pineapple 100 % 1 000 1 030 205 150 325 110 70 15
Pink grapefruit 100 % 1 000 750 190 135 225 75 100 13
Raspberry 1 000 750 180 175 242 75 100 12
Raspberry 100 % 1 000 750 190 150 225 75 100 13
Red berries 1 000 180 180 170 180 75 55 9
Rhubarb 100 % 1 000 650 185 150 185 70 105 9
Strawberry 1 000 650 180 135 186 70 107 10
Strawberry 100 % 1 000 1 030 205 115 325 120 75 15
Tropical fruits 1 000 650 185 110 180 70 110 9
Watermelon 100 % 1 000 435 195 175 250 85 45 9
White peach 1 000 650 185 115 185 70 105 9
Caribbean cocktail with rum 1 000 750 190 150 225 75 100 13
Citrus Fruit cocktail with Cointreau® 1 000 1 025 320 115 145 75 25 11
Chetsnut & Vanilla 1 000 1 110 55 150 305 85 70 11
Spicy mango 105
140

Concentrated preparation 500 5 710 260 640 1 200 240 300 50
Lemon without added sugar* 500 950 300 17
Mandarin without added sugar* 500 1 200 360 230 440 140 105 25
Orange without added sugar*
280 540 170 125

Vegetable puree 1 000 450 200 150 200 85 45 10
Beetroot 100 % 9
Butternut 100 % 1 000 180 180 135 180 75 55 15
Cucumber 100 % 9
Pumpkin 100 % 1 000 700 200 200 150 70 100 10
Red pepper 100 % 16
Tomato 100 % 1 000 180 180 135 180 75 55

1 000 450 200 150 200 85 45

1 000 750 180 150 220 70 100

Defrost the puree or the concentrated preparation. Heat the whole milk, the cream and the puree or concentrated preparation. Make a dry mix with the
saccharose, glucose and stabilizer. When the milk reaches 35°C, pour in the dry mix. At 60°C, add the powdered milk, then bring to 85°C. Add the syrup
into the puree, blend and leave to rest 12 hours before placing in the ice-cream maker.
*Contains sugar naturally present in fruit.

To flavor, add 12% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.

FROZEN YOGHURT (g)

Recipes by Stéphane Glacier – MOF Pâtissier 2000

Les vergers Boiron Quantity Sugar Invert sugar Lemon juice Full fat plain
fruit puree unsweetened
1 000 250 100 50
Apricot 1 000 250 100 50 yoghurt
Banana 100 % 1 000 250 100 50
Black cherry 100 % 1 000 250 100 50 1 000
Blackberry 1 000 300 100 30 1 000
Blackcurrant 1 000 250 100 50 1 000
Blood peach 1 000 250 100 50 1 000
Blueberry 1 000 250 100 50 1 000
Dark red plum 100 % 1 000 250 100 50 1 000
Fig 100 % 1 000 250 100 50 1 000
Grated coconut 1 000 250 100 50 1 000
Guava 1 000 300 100 50 1 000
Lemongrass 1 000 250 100 50 1 000
Mango 100 % 1 000 250 100 50 1 000
Mara des Bois strawberry 1 000 250 80 50 1 000
Mirabelle plum 100 % 1 000 250 100 50 1 000
Morello cherry 1 000 300 100 20 1 000
Orange & Bitter orange 100 % 1 000 250 75 50 1 000
Pear 1 000 250 100 50 1 000
Pineapple 100 % 1 000 250 100 50 1 000
Raspberry 1 000 250 100 50 1 000
Red berries 1 000 250 100 50 1 000
Strawberry 1 000 250 100 50 1 000
White peach 1 000 250 100 50 1 000
Wild strawberry 1 000 250 100 20 1 000
Caribbean cocktail with rum 1 000 250 70 50 1 000
Chestnut & Vanilla 1 000 250 100 50 1 000
Spicy mango 1 000
1 000
1 000

Mix the defrosted puree with the sugar, the inverted sugar and the lemon juice. Set aside in a refrigerator for an hour to allow the sugar time to dissolve.
Add the yoghurt. Mix and churn.

To flavor, add 10% semi-candied fruit.

Semi-candied lemon inclusion.
Semi-candied orange inclusion.

SORBET (g)

Recipes by Ollivier Christien – Pastry Chef, Emmanuel Ryon – MOF Glacier 2000, Jean-Michel Perruchon – Pastry Chef,
MOF Pâtissier 1993 and Stéphane Glacier – MOF Pâtissier 2000.

Les vergers Boiron Quantity Atomised Special Sorbet Invert Saccharose Water
products sugar
glucose Stabilizer 193 515
Fruit puree 419 1 190
Apricot 1 000 80 8 33 750 1 950
Banana 100 % 1 000 125 13 15 304 595
Bergamot 100 % 1 000 170 15 20 183 525
Black cherry 100 % 1 000 90 9 20 445 1 275
Blackberry 1 000 85 8 33 188 505
Blackcurrant 1 000 130 13 20 247 460
Blood orange 1 000 100 8 25 249 615
Blood peach 1 000 85 8 25 341 990
Blueberry 1 000 90 9 36 190 675
Coconut 1 000 115 11 40 193 515
Cranberry & Morello cherry 1 000 90 9 35 365 725
Dark red plum 1 000 80 8 33 112 425
Fig 100 % 1 000 100 10 20 218 645
Fruits of the sun 1 000 90 8 25 258 605
Green apple 1 000 90 9 30 833 1 670
Guava 1 000 90 9 30 522 1 075
Kalamansi 100 % 1 000 170 17 20 732 1 965
Kiwi 100 % 1 000 100 13 30 821 1 875
Lemon 1 000 215 18 20 273 1 035
Lime 100 % 1 000 215 18 20 125 555
Lychee 1 000 135 11 30 335 755
Mandarin 100 % 1 000 100 8 33 286 575
Mango 100 % 1 000 100 10 25 203 505
Mara des Bois strawberry 1 000 90 9 36 285 615
Melon 1 000 85 8 33 188 675
Mirabelle plum 100 % 1 000 90 9 25 188 505
Morello cherry 1 000 90 9 36 285 500
Orange & Bitter orange 100 % 1 000 100 8 33 456 1 115
Papaya 1 000 105 9 20 190 520
Passion fruit 100 % 1 000 125 13 30 180 670
Pear 1 000 85 8 33 275 745
Pineapple 100 % 1 000 90 9 20 370 495
Pink grapfruit 100 % 1 000 120 10 30 248 615
Pomegranate 100 % 1 000 130 8 20 350 620
Rapsberry 1 000 90 9 25 247 620
Raspberry 100 % 1 000 90 10 20 276 585
Red berries 1 000 90 9 30 374 490
Redcurrant 1 000 90 9 36 161 300
Rhubarb 100 % 1 000 130 9 20 250 500
Strawberry 1 000 75 8 25 202 365
Strawberry 100 % 1 000 180 10 25 480 800
Tropical fruits 1 000 60 8 30
Watermelon 100 % 1 000 100 13 30

SORBET (g) BETS (en grammes)

Les vergers Boiron Quantity Atomised Special Sorbet Invert Saccharose Water
products sugar
glucose Stabilizer

White peach 1 000 85 8 25 247 460
Wild strawberry 1 000 115 11 30 382 1 195
Yuzu 100 % 1 000 170 17 20 833 1 670
Caribbean cocktail with rum 1 000 120 10 30 285 745
Chestnut & Vanilla 1 000 130 5 80 140 845
Citrus Fruit cocktail with Cointreau® 1 000 110 9 30 218 640
Spicy mango 1 000 110 9 36 231 615
Concentrated preparation
Blood orange without added sugar* 500 165 12 50 870 2 650
Lemon without added sugar* 500 250 19
Mandarin without added sugar* 500 170 12 80 1500 3 980
Orange without added sugar* 500 165 12
Vegetable puree 80 835 2 650
Beetroot 100 % 1 000 150 8
Butternut 100 % 1 000 140 10 50 845 2 620
Cucumber 100 % 1 000 200 10
Pumpkin 100 % 1 000 140 10 25 200 450
Red pepper 100 % 1 000 150 8 20 397 655
Tomato 100 % 1 000 150 16 30 300 500
20 397 655
25 200 450
20 300 50

Defrost the puree or the concentrated preparation. Heat the water. Make a dry mix with the saccharose, glucose and stabilizer. When the water reaches
45/50°C, pour in the dry mix. Stir and bring up to 85°C. Leave to mature for 3 hours minimum in the refrigerator. Add the syrup into the puree or the
concentrated preparation (and the inverted sugar if necessary). Blend well before placing in the ice-cream maker. Store at -18°C.

*Contains sugar naturally present in fruit.

To flavor, add 10% semi-candied fruit.

Semi-candied lemon inclusion.
Semi-candied orange inclusion.

FRUIT, VEGETABLE & CHOCOLATE ICE CREAM (g)

Recipes by David Wesmaël – MOF Glacier 2004.

Les vergers Boiron Quantity Chocolate Chocolate Atomised Special ice Invert Saccharose Whole Milk
fruit and vegetable (weight) (type) glucose cream mixed sugar milk powder
puree 1 000
Apricot 1 000 225 White 85 stabilizer 205 250 970 0%
1 000 205 Milk 36 % 130 14 220 250 920 35
Banana 100 % 1 000 755 White 125 12 585 610 3 025 45
1 000 560 Milk 36 % 255 31 515 570 2 505 115
Black cherry 100 % 1 000 560 Black 55 % 290 25 175 420 2 990 130
Blackberry 1 000 195 White 90 24 155 355 960 90
1 000 225 White 85 14 205 240 975 30
Blackcurrant 1 000 205 Milk 36 % 130 14 220 240 925 35
1 000 790 White 130 12 610 640 3 180 45
Blood orange 1 000 715 Milk 36 % 295 33 655 695 3 010 120
1 000 145 White 100 28 145 225 735 165
Blood peach 1 000 165 Milk 36 % 140 12 185 230 795 20
Blueberry 1 000 225 Black 55 % 100 12 205 245 955 40
Coconut 1 000 145 White 85 14 145 285 690 35
1 000 195 White 90 11 190 300 975 20
Fig 100 % 1 000 690 White 115 14 580 515 2 65 30
Fruits of the sun 1 000 505 Milk 36 % 230 28 510 480 2 180 105
1 000 215 White 100 22 170 420 1 125 120
Green apple 1 000 130 White 90 15 130 145 635 30
Guava 1 000 150 Milk 36 % 125 10 165 150 690 20
1 000 155 White 90 10 160 255 895 35
Kalamansi 100 % 1 000 245 White 90 13 225 320 1 095 25
1 000 270 Milk 36 % 155 15 285 330 1 185 35
Kiwi 100 % 1 000 675 White 165 15 525 1 000 3 195 65
Lemon 1 000 920 Milk 36 % 380 33 845 1 080 3 905 100
Lime 100 % 1 000 755 Black 55 % 390 36 240 835 4 075 215
Lychee 1 000 335 White 100 32 300 605 1 750 120
1 000 590 White 215 20 455 880 3 230 50
Mandarin 100 % 1 000 590 White 215 32 455 970 3 140 90
1 000 690 White 135 32 580 445 2 700 90
Mango 100 % 1 000 625 Milk 36 % 280 28 620 440 2 550 105
1 000 180 White 100 24 175 180 890 145
Mara des Bois strawberry 1 000 205 Milk 36 % 145 12 220 190 960 25
Melon 1 000 205 Black 55 % 160 13 95 135 1 135 45
Mirabelle plum 100 % 1 000 405 White 100 13 315 435 1 665 30
Morello cherry 1 000 365 Milk 36 % 185 20 335 435 1 580 60
1 000 300 White 90 18 270 360 1 120 85
Orange & 1 000 145 White 85 17 145 240 735 45
Bitter orange 100 % 1 000 155 White 90 12 120 325 865 20
1 000 200 White 90 13 190 235 1 050 25
Pamplemousse rose 100 % 1 000 220 Milk 36 % 140 14 240 250 1 115 30
Papaya 1 000 145 White 100 13 145 225 735 50
Passion fruit 100 % 1 000 165 Milk 36 % 140 12 185 230 795 20
1 000 225 Black 55 % 100 12 205 245 955 40
Pear 1 000 215 Blanc 120 14 210 340 1 145 35
1 000 230 White 105 15 180 345 965 30
Pineapple 100 % 1 000 505 White 125 14 430 580 2 255 35
1 000 455 Milk 36 % 230 25 460 580 2 145 75
Pumpkin 100 % 1 000 460 Black 55 % 260 22 185 455 2 540 105
1 000 225 White 85 22 205 245 970 75
1 000 250 Milk 36 % 140 13 260 255 1 050 35
1 000 250 Black 55 % 160 13 110 190 1 265 55
1 000 450 White 90 13 385 300 1 725 40
1 000 330 Milk 36 % 165 20 340 280 1 420 65
175 White 140 16 135 440 930 80
14 25

FRUIT, VEGETABLE & CHOCOLATE ICE CREAM (g)

Les vergers Boiron Quantity Chocolate Chocolate Atomised Special ice Invert Saccharose Whole Milk
fruit and vegetable (weight) (type) glucose cream mixed sugar milk powder
puree
stabilizer 0%

Raspberry 1 000 300 White 90 17 270 325 1 260 45

1 000 220 Milk 36 % 140 14 240 310 1 055 50

1 000 335 Black 55 % 190 16 140 250 1 650 55

Red berries 1 000 155 White 90 13 160 285 870 25

1 000 305 Milk 36 % 60 15 265 280 1 055 45

Redcurrant 1 000 245 White 90 15 225 335 1 080 35

Rhubarb 100 % 1 000 195 White 125 14 155 425 855 30

Strawberry 1 000 250 White 75 13 225 225 940 40

Tropical fruits 1 000 275 Milk 36 % 125 13 285 275 990 65

White peach 1 000 145 White 85 11 145 285 690 20

Wild strawberry 1 000 305 White 115 19 285 460 1 560 45

Yuzu 100 % 1 000 675 White 165 33 525 100 3 195 100

1 000 920 Milk 36 % 380 36 845 1 080 3 905 215

1 000 75 Black 55 % 390 32 240 835 4 075 120

Caribbean cocktail 1 000 405 White 120 20 355 385 1 655 60
with rum 1 000 365 Milk 36 % 205
18 375 385 1 570 85

Chestnut & Vanilla 1 000 175 White 130 9 215 185 1 120 25

1 000 195 Milk 36 % 175 9 260 195 1 195 45

Citrus Fruit cocktail 1 000 200 White 110 14 190 265 1 000 30
with Cointreau® 1 000 180 Milk 36 % 150
13 200 265 955 40

1 000 225 Black 55 % 175 14 105 220 1 270 35

Spicy mango 1 000 365 White 110 18 320 325 1 445 55

1 000 330 Milk 36 % 185 16 340 320 1 365 75

Heat the puree and at 30°C, add the milk powder. Proceed with the cooking and when 45°C are reached, add the sugars: atomized glucose, invert
sugar, saccharose previously mixed with the stabilizer. Proceed with the heating and when 60°C are reached, add the grated chocolate and cook.
Finally, bring up to 85°C and mix regularly. Cool down and place at 4°C during 12 hours minimum. Place in the ice-cream maker.

To flavor, add 15% semi-candied fruit.

FRUIT PARFAITS (g)

Recipes by par Ollivier Christien – Pastry Chef.

Les vergers Boiron Quantity Sabayon Gelatine «or» 200 Cream 35 % fat
fruit puree blooms in powder
1 000 450 400
Apricot 1 000 450 or sheet from 500
Banana 100 % 1 000 470 6 450
Blackcurrant 1 000 470 6 450
Coconut 1 000 850 6 2 250
Kalamansi 100 % 1 000 800 6 2 250
Lemon 1 000 850 20 2 250
Lime 100 % 1 000 470 20 450
Lychee 1 000 470 20 450
Mandarin 100 % 1 000 470 6 450
Mango 100 % 1 000 470 6 450
Mirabelle plum 100 % 1 000 550 6 450
Passion fruit 100 % 1 000 470 6 450
Pineapple 100 % 1 000 470 2 450
Raspberry 1 000 490 6 450
Rhubarb 1 000 470 6 600
Strawberry 1 000 490 6 450
Tropical fruits 1 000 850 8 2 250
Yuzu 100 % 1 000 400 6
Caribbean cocktail with rum 250 250 20 400
Chetsnut & Vanilla 1 000 400 450
Citrus Fruit cocktail with Cointreau® 1 000 450 6 450
Spicy Mango 6

Defrost the fruit puree. Soak the gelatine and melt it. Add the gelatine to the puree. Incorporate the sabayon. Add the whipped cream. Pour into moulds
and freeze. Sabayon : In warm water or in a microwave, heat
500 g sugar with 250 g yolks at 85°C. Beat this mix. At 30°C, add the melted gelatine and leave to cool while continuing to whisk.
For gelatine « or » (Gold strength), we advise soaking in 6 times the initial weight of gelatine. For instance: 10 g of gelatine + 50 g water = 60 g in total.

To flavor, add 7% semi-candied fruit. Semi-candied lemon inclusion. Semi-candied orange inclusion.

good reasons to prefer Creation : RMP – Les vergers Boiron © 03/15 - Photos : Y. Bagros - All rights reserved – Boiron Frères SAS capitalised at €3,000,000. RCS 542 015 763 Romans-sur-Isère. – DCT01G-G
Les vergers Boiron
Bocuse d’Or
Winners Partner 5 products

Food safety: Boiron Frères SAS located in Valence (France) has developed ��� � taste
a HACCP approach since 1996 and is ISO 9001 and ISO 14001 certified.
Exceptional and authentic flavour, colour and texture, very close to fresh
fruits and vegetables.

��� � natural origin

No colouring, thickeners or preservatives. GMO-free.

��� � safe

Products with consistent and guaranteed organoleptic qualities. Available
all year round. 7 food safety experts ensure maximum quality and safety
through systematic, strict and rigorous inspections, from the selection of
raw materials, during manufacturing of each batch right through to the
finished product.

��� � practical

No more washing, scrubbing, deseeding, blending and no waste.
You save precious time and control your costs with 100% simple ready to
use and implement products.

��� � with you

We are present in more than 70 countries through a network of efficient
distributors. Find recipes, tips and all our products on our website

PACKAGING

• 1 kg easy to unmould, portion and pour tray.
• 480 g bottle in some references for accurate dosing.
• 500g pot (concentrated preparations & semi-candied fruits).
• 10 kg bucket in some references.
• IQF fruit in a 1 kg resealable bag.

DEFROSTING METHODS

• Defrosting is recommended for the best quality: between
2°C and 4°C for 12 to 48 hours depending on the packaging.
For 10 kg buckets, 20°C/22°C for 36 hours.

• Products may be defrosted in a bain-marie or microwave*
at moderate temperature.

* The bottle format is not suitable for defrosting in the microwave.

STORAGE CONDITIONS
• Store at a temperature of -18°C

(see best before date on the package).
• After defrosting (in unopened original packaging), the

product behaves as a fresh product for more than a week
in the refrigerator between 2°C and 4°C.
Once opened, consume rapidly. Do not refreeze.

�z�er�o compromise,
� taste.