A good chef sees art in the mixture, the blend. A chef is someone who can take natural flavours and use their skills to transform them into something new and unique. It is in this culinary technique that new and exciting foods emerge.
优秀的厨师能够从混合和调和中看到艺术。厨师自然口味的食材，用高超的厨艺将其转化成焕然一新独特的食物。正是由于厨师的烹饪技巧，我们才能享用新的、给人惊喜的食物。
To do this, a chef needs not only the finest possible ingredients but also a constant inspiration for new flavours and profiles.
为了达到这一目标，厨师需要找到最好的食材，同时需要有源源不断的灵感来创造新的口味和菜式。
We would like to present three products from our brand Capfruit, which will do an exquisite job inspiring you with new flavors and blends. Now presenting, theCapfruit Fruit’Elite range. Since 1st July, we have become the exclusive distributor of Capfruit in China.
我们非常高兴向您介绍来自我们的代理品牌：卡福洛的三种产品，其新口味和新混搭定会带给你新鲜的灵感。首先是卡福洛水果精英系列。我们在7月初成为了卡福洛中国独家经销商。
Fruit’Elite Seasonal Flavours
水果精英季节精选
Capfruit offers a premium range of purees, coulis, frozen fruits, and zests that are remarkably workable and reliable all year long, but the Fruit’Elite range blends those excellent ingredients with spices, nuts, and other natural flavours to create something entirely unique and seasonal.
卡福洛的产品包括优质的水果泥、水果酱、冷冻水果和水果果皮泥，产量常年稳定，可操作性极强。水果精英系列产品不仅有上述的高品质，更将香料、坚果和其他自然口味混入到优质的食材中，从而给您奉上独特的时令风味产品。
Below is a selection of three purees from the range and a recipe for each. Samples are available upon request, and all products are already in stock!
以下是该系列的三种果泥，每种产品都配有一个食谱。所有产品现在都有库存，请联系我们获取样品。
Puree Lychee, Raspberry Rose
荔枝、蔓越莓和玫瑰果泥
This creation pairs sweet lychee and raspberry with a more bitter and floral rose flavor to create a puree that is perfect for summertime treats. This puree is perfect for homemade sorbet, sweet breakfast pastries, and for sauces.
该产品混合了荔枝和蔓越莓的甜味，以及玫瑰花的花香和淡淡的苦味。该果泥非常适合制作夏日甜品，如自制雪芭、早餐面点和调料汁。
Entremets: Lychee, Raspberry and Rose Baba
甜点：荔枝、蔓越莓和玫瑰巴巴蛋糕
1
Heat the milk to 35°C/95°F and incorporate the fresh yeast. 加热牛奶至35°C/95°F，在牛奶中加入新鲜酵母。
2
Sprinkle half the flour over the surface of the milk. 将一半量的面粉洒到牛奶表面。
3
When the flour begins to bubble, add the remaining flour and mix with the sugar and salt. 当面粉开始起泡，加入剩下的面粉，以及糖和盐。
4
Add the eggs. 最后加入鸡蛋。
5
When the mix leaves the sides of the bowl, add the melted butter and beat until mixture becomes shiny. Leave to rise and then knock back. Shape as required and leave to rise. 当混合物可以和碗内壁分离时，加入融化的黄油并搅打至混合物变得光滑发亮。等待发酵变大后倒出。造型并等待二次发酵。
6
Bake at 170°C/338°F for 30 minutes.
170°C/338°F烤30分钟。
7
Mix the water with the Fruit’Elite ‘Season Flavours’ purée Lychee and Raspberry with Rose, the sugar and the seeds scraped from the vanilla pod. 将水同水果精英“时令风味”荔枝、蔓越莓和玫瑰果泥、糖和香草荚混合。
8
Add the liqueur and the rum. Use to soak the babas. 再加入朗姆酒混合均匀。浇在巴巴蛋糕上渗透。
9
Top with vanilla ice cream and voila! 表面淋上香草冰淇淋就大功告成了！
Puree Berriolette
莓果果泥
Berriolette is a mix of red fruits, raspberry and wild blueberries with a shy, gentle violet. The rounded flavor of the violet softens the force of the wild blueberry. This puree is perfect for smoothies, compotes and sauces, and for tarts.
Berriolett莓果果泥是红色水果、蔓越莓和野生蓝莓的混合果泥，并加入一点柔顺的紫罗兰调味。圆润的紫罗兰味道可以中和野生蓝莓的味道。这款果泥非常适合制作果昔、糖渍水果、调味汁和水果馅饼。
Plated Dessert: Berriolette Millefeuille
盘式点心：莓果千层派
1
Bring the cream and the glucose syrup to boil and use this to dissolve the well-soaked gelatine. 将奶油和葡萄糖浆煮至沸腾，浇在明胶上，充分渗透并融化。
2
Pour mixture over the melted milk couverture. Add the Fruit’Elite purée Berriolette. 把该混合物浇在融化的牛奶巧克力上。加入水果精英“时令风味” 莓果果泥。
3
Mix well and then delicately fold in whipped cream. 充分混合后，小心的加入稀奶油。
4
Set aside in the refrigerator for at least 12 hours. 放入冰箱，等待至少12小时。
5
Bring the Fruit’Elite ‘Seasonal flavour’s purée Berriolette to the boil. 将水果精英“时令风味” Berriolette果泥煮至沸腾。
6
Blanch the egg yolks, eggs and sugar. 搅打蛋黄、鸡蛋和糖至白色。
7
Combine the two preparations and cook at 82°C/180°C. 混合前两步并煮至82°C/180°C。
8
Add first the well-soaked gelatine and then the Fruit’Elite ‘Seasonal flavour’s purée Berriolette. 加入明胶和水果精英“时令风味” Berriolette莓果果泥。
9
Add the butter and emulsify. 最后加入黄油乳化。
10
Mix together the Fruit’Purée Raspberry and invert sugar. 混合蔓越莓果泥和转化糖。
11
Pour into the bowl of a Pacojet. Churn. Serve on puff pastry. 倒入冰磨机中研磨。淋在面点上。
Puree Exotic Ginger
姜味热带杂果
The Exotic Ginger Puree mixes ginger with mango and passion fruit to create a sweet and subtle flavor blend. This puree is perfect to add some ginger flavor to cakes, for a tropical dessert, and for custards.
在姜味果泥中，姜同芒果和百香果混合在一起，创造出一种甜美微妙的混合风味。该果泥最适合用在蛋糕、热带甜点和蛋奶沙司中，为它们添加一点姜的风味。
Confectionery: Exotic Ginger Club Sandwich
甜食：姜味总汇三明治
1
Mix together the icing sugar, ground almonds, ground hazelnuts and the flour. 将糖霜、杏仁粉、榛果粉和面粉混合。
2
Add egg whites and the Fruit’Elite ‘Seasonal Flavours’ purée Exotic Ginger. 加入蛋白、水果精英“时令风味”姜味果泥，以及焦化黄油。
3
Add the brown butter. Spread the mix onto a 60 x 40 cm/ 24 x 16 inches baking sheet covered with greaseproof paper. 在60 x 40 cm/24 x 16英寸的烤盘上铺好防油纸，将混合物均匀铺好。
4
Cook at 200°C/392°F for 15 minutes. The financier biscuit should remain soft. Cut into strips. 200°C/392°F烤15分钟。費南雪饼干应当保持绵软，并将其切成条状。
5
Bring the Fruit’Elite ‘Seasonal Flavours’ purée Exotic Ginger to the boil. 将水果精英“时令风味”姜味果泥煮至沸腾。
6
Mix the sugar with the pectin and add to the boiling fruit mixture. 将糖同果胶混合，并加入到沸腾的果泥中，继续煮至沸腾。
7
Bring back to the boil. Mix the sugar with the glucose syrup and then add to the mix. 将糖同葡萄糖浆混合，加入到之前的果泥混合物中。
8
Cook at 105°C/221°F. Dissolve the citric acid in the warm water. Add to the mix. Bring back to the boil. 煮至105°C/221°F。在温水中溶解柠檬酸，加入到混合物中并煮至沸腾。
9
Pour onto a strip of the financier and cover with a second strip of biscuit. 浇在费兰雪饼干条上，再放上第二层费兰雪饼干条。
10
Bring the cream to the boil. Pour this over the couverture chocolates broken into pieces. 将奶油煮至沸腾，浇在巧克力上。
11
Add the invert sugar and then the butter and mix well. 再加入转化糖和黄油，充分混合并将其浇在第二层费兰雪饼干条上。
12
Pour onto the previous assembly and cover with a third strip of biscuit. 再放上第三层费兰雪饼干条。
13
Set aside in the refrigerator for 24 hours. Cut as required. 放入冰箱，等待24小时。分切食用。
We hope that these blended delights will leave you inspired and even open up new doors. Explore on!
我们希望这些混合风味果泥能够带给你源源不断的灵感。让我们一起探索吧！
Click below to know more about Capfruit products!
欢迎点击下方文章链接，了解更多卡福洛美味！
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为冰淇淋尖叫一夏
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