Ref. 370022

Pork loin and plums roulade

Description Roasted natural loin of pork roasted with plums.

Presentation suggestion The mixture of sweet and salty combine perfectly in this delicious dish very well accompanied with berries, pine nuts and raisins

Tasting note Baked to the oven following the most current cooking techniques that maintain all the nutritional properties of the product and all its flavor

Formats For large kitchens / hotels and delicatessen

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Duck mousse with raspberry berry Ref. 311642

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Pork loin and plums roulade Ref. 370022

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Foie’s Cornets

Duck mousse

Ingredients

1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets

Preparation

1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.

Presentation:
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..