Savour Chocolate and Patisserie School is proud to now be using and selling an extensive range of Ravifruit Frozen Fruit Purees.
Since 1981, Ravifruit has been creating the highest quality fruit products by only using the best quality natural ingredients and taking measures to preserve the authentic flavours of the fruits.
Ravifruit prides itself on being socially responsible, cultivating their soil on an environmentally-friendly basis. The company’s respect for nature is one value that helps ensure the continued excellence of all of their products. Fruit is only harvested once it is fully ripe and the company has developed a unique method of cold storage to ensure each piece maintains the finest colour, taste and texture.
As the leaders in gastronomy, including our own Kirsten Tibballs, continue to make new strides and reach greater heights with their creations, Ravifruit makes continuous innovations in response to the needs of the chefs.
Kirsten’s recipe below for Mango and Coconut Macarons features the sensational Ravifruit Mango Frozen Puree with a delicious flavour hit that will delight the senses time and time again!
Ravifruit Frozen Purees are now available for purchase in store only at our Brunswick retail store. Visit our online store for a full list of available flavours… Can’t see your favourite flavour? Leave a comment below with your requests!
Mango & Coconut Macarons by Kirsten Tibballs
This delicious recipe is packed full of beautiful fruit flavours that you are sure to enjoy again and again.
French Macaron Shells
|200g Egg Whites
3g Cream of Tartar
150g Caster Sugar
350g Pure Icing Sugar
250g Almond Meal
|Disposable Piping Bags
Whisk the aged egg whites with the cream of tartar and one third of the sugar until you achieve a medium peak. Gradually add in the remaining sugar and continue whisking to allow the sugar to dissolve.
Add the food colour a drop at a time until you achieve your desired colour.
Combine the icing sugar and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Fold the almond and icing sugar mixture through the meringue. Place the meringue in a large bowl and fold through the sieved almond mixture by hand, until the mixture is smooth and shiny. Pipe 30mm macarons on a flat tray lined with a Silpat mat and sit at room temperature for 20 minutes before baking. Place a second tray underneath the macarons prior to baking.
Bake at 150°C for approximately 10-13 minutes.
|10g Gold Gelatine Sheets
160g Caster Sugar
|Demarle Flexipan Medallion|
Pre-soak the gelatine in cold water. Combine the mango puree with the sugar. Heat until all the sugar is dissolved. Remove from the heat and add in the pre-soaked gelatine. Deposit the mixture into Demarle Flexipan ref FP 1097 x 96 and freeze.
|360g Almond Paste 50%
120g Unsalted Butter (room temperature)
60g Desiccated Coconut
35g Coconut Liquor
Place the almond paste in a bowl and mix with the paddle attachment add in the coconut liquor, desiccated coconut and lastly the butter at room temperature. Mix until all combined.
Turn over every second macaron. Place the coconut filling in a piping bag with a 10mm piping tube and pipe a ring onto the over turned macarons. Place the frozen mango jelly in the centre and then pair together with the second macaron. Store in the fridge or freezer.