Boiron
Pear, vanilla and almond wreath
60 105 Celebrate the joy of the festive season with this sophisticated dessert. This pear, vanilla and almond wreath is a harmonious blend of flavours and textures, carefully crafted to evoke the warm and inviting spirit of the holidays. At the heart... more
Peach spritzini
1 1 A fun and funky spritz, this cocktail tastes like summer in a glass. Ingredients 30ml Boiron peach puree 10ml Boiron passionfruit puree 20ml Berto Aperitivo or Aperol 10ml simple sugar syrup 100ml Prosecco Method Mix the first 4 ingredients... more
Pear Jalapera
2 1 This Mezcal based cocktail screams summer. The smokey notes of the Mezcal pair perfectly with the spice of the jalapenos. Ingredients 45ml Boiron pear puree 35ml Mezcal 15ml fresh lemon juice 15ml simple sugar syrup 10ml pickled... more
Strawberry fresa de Jamaica
1 1 Assembly Ingredients 60ml Boiron strawberry puree 100ml hibiscus infusion 50ml ginger ale 20ml simple sugar syrup Method Mix all the ingredients in a blender with 5-6 large ice cubes (or the equivalent in crushed ice) until the texture is... more
Strawberry sensation
Created as part of the Salon Culinaire Plated Dessert competition the sumptuous strawberry sensation dessert is light and fruity making it the perfect addition to your summer menus. Strawberry gel Ingredients 500g Boiron strawberry puree 50g Tate &... more
Smoked duck breast and raspberry vinaigrette salad
Raspberry vinaigrette Ingredients 300g Boiron raspberry puree 60g Balsamic Vinegar 360g Hazelnut oil 150g Olive oil 180g Strong duck gravy or strong veal gravy Method Make the Raspberry vinaigrette. Add the Raspberry puree, strong duck gravy or veal... more
Raspberry and mint milkshake
10 2 Ingredients 300ml Boiron raspberry puree 300ml Milk 12 leaves Mint 30g Sucranna brown sugar Method Put all the ingredients in the mixing bowl and mix carefully. Serve chilled. Recipe courtesy of Boiron... more
Mango cheesecake
60 6 Base Ingredients Breton galettes 70g Butter Method Roughly crush the biscuits in the mixer. Add the butter. Place the mix in a rectangular mould (8 - 17cm diameter, 7cm high) with a removable base and refrigerate. Pre-heat the oven to... more
Chicken breast with peach
45 4 Looking for a delicious and impressive dish to serve your guests? Look no further than this mouthwatering recipe for tender chicken breast with peach puree, courtesy of Les Vergers Boiron. Ingredients 240g Boiron yellow peach puree 4 Chicken... more
Passion fruit tiramisu
60 6 Calling all dessert lovers! This passionfruit twist on the classic Italian dessert is an absolute game-changer. Passion fruit mascarpone Ingredients 500g Boiron passion fruit puree 250g Mascarpone 115g Sucranna brown sugar ... more
Shoulder of lamb stuffed with mint, roasted pistachios and apricot
75 6 This tender lamb dish is infused with fragrant mint, accompanied by crunchy roasted pistachios and a sweet apricot puree, creating a flavour explosion with every bite. Ingredients 350g Boiron apricot puree 1kg Boned shoulder of lamb (keep... more
Blackberry eclair
120 2 If you're a fan of blackberries then this is the recipe for you! The perfect combination of sweet and tart, with a luscious blackberry filling and a delicate choux pastry shell. Choux pastry Ingredients 375g Water 125g Whole milk... more