l Schöller Ice Cream has extended its range of tortes from French manufacturer Christophe Delmotte. Nine new Delmotte individual portion desserts are available, including pyramid tonquée fruit rouges meringue, a heart of crisp coconut meringue surrounded by wild strawberry mousse and decorated with white chocolate strips and chocolate pommes caramel, a chocolate biscuit with caramelised apples and a vanilla and caramel mousse.Schöller Ice Cream managing director Mike Godwin says: "Individual portion desserts like these are ideal for catering for large numbers." Prices range from £1.35 to £1.75 per portion.
For more information contact 01483 205500 or visit www.schoellericecream.co.uk
l Steeped in tradition Highgrove Food Distribution, an established dairy and fats supplier into retail, has launched 2.5kg catering packs of goose fat. Goose fat is a versatile fat, which enhances the flavour of a variety of savoury dishes and is associated with creating the ultimate roast potatoes. Keith Collins, Highgrove's managing director, says: "Goose fat has been sought after, following recommendations from many leading TV chefs and food writers about its unique taste and cooking qualities." The fat, liquid at room temperature, is available in plastic buckets, has a long shelf-life and keeps for up to 12 months in the fridge.
For more information call 01793 852277 or visit www.goosefat.co.uk
l New company Seafood Flavours has launched a range of sauce-coated seafoods. The products include brandy butter sauced prawns and champagne-battered prawns. Other products on offer include garlic and herb sauce-coated prawns, battered garlic, cracked-black pepper and breaded Cajun & Creole prawns. The sauce-coated prawns can be pan-fried, microwaved or oven baked from frozen. Seafood flavours only uses prawns which are supplied from sustainable sources and are processed in BRC-approved factories.
For more information visit www.seabay.co.uk
l Individual tartlets make a popular and easy-to-serve starter. Pidy, the Belgian gourmet baker, makes a puff-pastry tartlet that can provide a crispy base for any flavour of filling. The blind-baked pastry case use the a puff pastry recipe developed by Pidy's founder, master baker André Dehaeck, in 1950. Measuring 8.5cm in diameter, the round golden-yellow pastry cases have a shelf life of up to 12 months. Once the cases are filled, the pastry re-hydrates to a balanced level by absorbing the moisture from the filling. In this way the starters can be filled well before they are required, without going soggy prior to serving. The cases are equally good served cold or hot.
For more information contact 01604 705666 or visit www.pidygourmet.com
l Kerry Foodservice has developed two non-dairy creamer products in sweetened and unsweetened varieties. The Whip 'n' Cook and Whip 'n' Go products deliver the flavour of real cream, plus all the benefits of a non-dairy product, making them ideal for whipping, pouring and cooking. Unsweetened Whip 'n' Cook does not split if overwhipped, so is ideal for use in savoury sauces such as peppercorn, garlic cream and steak diane. Developed for use in cake and pastry recipes, the pre-sweetened Whip 'n' Go is freeze-thaw stable.
For more information call Kerry Foodservice on 01296 318000 or visit
www.kerry-foodservice.co.uk
l Wholesaler MKG Foods has launched a trio of single-serve desserts - luxury créme brulee, raspberry crème brûlée and pot au chocolate. The desserts are served in earthenware pots in cases of 12.
For more information visit
www.mkgfoods.co.uk
l Askeys has launched new brandy snap discs. The 6cm-diameter product is designed to offer a high-quality, ready-made option for busy chefs. When gently heated the discs become pliable offering a way to add a retro finish to a dish when rolled. The discs can be used in variety of ways, such as layered with whipped cream and summer fruits or with pistachio chocolate mousse with an apricot sauce.
For more information contact 01733 422499 or visit www.askeys.co.uk
l The Health Farm range from Padley's (Moy Park Foodservice), offers a range of whole-muscle added-value chicken products including marinated, flavoured, pre-cooked and oven-ready cuisine and buffet specialities. The range has been extended with the addition of two cooked chicken butterfly steaks; including plain, which is for caterers looking to add their own twist, and cajun, for an authentic flavour of the deep south. Pre-cooked and flame-grilled, the steaks can be prepared in under a minute in the microwave (after defrosting), or in seven minutes from frozen on the griddle. The steaks contain less than 5% fat and can be served hot or cold.
For more information contact 0800 0852749 or visit www.moyparkfoodservice.com
l Criterion Ices has launched double-cream dairy ices with deep, rich flavours that are perfect partners for winter meals. The range includes stem ginger, brandy & orange, cinnamon, and honey and Gold Medal Vanilla. Criterion makes the ices in the traditional way at its Suffolk farm creamery. The family-run business uses fresh cream from local herds, British sugar and natural flavours from specialist suppliers worldwide.
For more information visit
www.criterion-ices.co.uk