A range of puds in pots for caterers to make up for the takeaway market is based on Unifine's top Fonds and Compounds and is supplied with recipes and images of the finished desserts in a 28-page brochure.
Clear plastic containers are supplied with the ingredients, and preparation of the basic fonds are described in a step-by-step section at the front of the publication. Each recipe varies in yield from 15 to 32 portions, depending on type.
Recipes include White Chocolate Raspberry, containing layers of chocolate, sponge and raspberry, topped with lightly whipped cream; and Toffee Spiced Apple, with apple and spicy mousse on a base of sponge soaked in caramel sauce.
An Orange and Lemon dessert is topped with cream and finished with White Chocolate mini Panatellas; and there's a Champagne and Strawberry dessert, with Champagne-flavoured mousse; or Chococcino, using coffee mousse, rich chocolate mousse and freshly whipped cream, crowned with a Sucrea coffee bean.
To buy it, call Unifine