Bavarois raspberry piece

Ingredients: skimmed MILK, sugar, raspberry puree (13.8%), water, vegetable oil (palm, rapeseed, coconut, sunflower, rapeseed), raspberry (3.8%), invert sugar, WHEAT flour, glucose syrup, vegetable fat (coconut, palm kernel, palm), beef gelatine, red currant, EGG white powder, acidity regulators: E331; E332; E509, acids: E330; E300, whey powder (MILK), skimmed MILK powder, emulsifiers: E471; E433; E475; E322 (SOY), gelling agent: E440, modified maize starch, thickeners: E412; E466, natural flavouring (raspberry, vanilla), preservative: E202, colour: E160a, maize starch, salt, raising agents: E450; E500ii, flavouring, rice starch, enzyme (WHEAT), malted WHEAT flour, hibiscus concentrate, maltodextrin, spices (vanilla seed).

Nutritional values per 100 g
Energy 1186 kJ / 283 kcal
Fats 15,9 g
- of which saturated 8,3 g
Carbohydrates 31,8 g
- of which sugars26,8 g
Fibre 0,3 g
Protein 3,2 g
Salt 0,2 g

Article number: 356825

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.