Frozen Fruit Dessert

The theme of the "Frozen Fruit Dessert" is open.

For this test, each team will be required to prepare :

A frozen fruit dessert to serve 6 persons, for presentation purposes, to be integrated in a presentation made of sculpted hydric ice,

Two frozen fruit desserts of same composition, to serve 10 persons, for tasting purposes.

Individual portions should weigh between 100 g. and 140 g per person.

The dessert prepared for the buffet should be placed on a 60x40 cm base.

"The Ravifruit frozen fruit dessert" must be prepared using a fruit coating. The use of a biscuit base is permitted if necessary.

Natural fruit purées and Ravifruit frozen fruit pellets will be made available to the teams

 

General instructions for presenting the frozen fruit desserts : The desserts will be presented facing the audience. The presentation tables will be supplied, dressed with a table cloth (length: 200 cm width: 80 cm, height: 75 cm). Background decoration is not permitted. Material, fabric, bases, colouring coating will be supplied by the teams. The use of rotating bases will be tolerated under certain conditions. Dimensions exceeding those specified in the regulations will entail the elimination of the team. All elements entering the composition of the dessert are required to be edible (except stems serving to support leaves and branches).

 

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