Yoghurts and desserts, rice pudding, dessert creams... | Le Delas
Yoghurts and dairy desserts, rice pudding, dessert creams...
These authentic little pots of praline cream are produced from raw milk and subtly selected and dosed ingredients.
This dessert with Breton accents offers a unique taste delight by combining a fresh creamy cheese with a touch of salt with a salted butter caramel, prepared with Guérande salt butter by the local Biscuiterie Brieuc. This combination is based on a golden and crispy shortbread pancake. The creaminess of the cream cheese and the sweetness of the salted butter caramel harmonize perfectly with the crunch of the shortbread pancake, creating a delicious blend of flavors in the mouth. This authentic dessert is prepared with free-range eggs and contains no artificial flavors or preservatives, providing a natural and refined culinary experience for connoisseurs of sweet pleasures.
This Grand Suisse offers firm texture and fine and delicate aromas. From a traditional manufacturing process, the Grand Suisse is made from fresh skimmed milk, matured for 24 hours and drained in a bag. The curd is then enriched with cream, following well-defined proportions and finally smoothed.
These authentic little pots of coffee cream are produced from raw milk and subtly selected and dosed ingredients.
This steamed yogurt is made from fresh whole milk and specific yogurt ferments. Flavored with natural vanilla, and very slightly sweetened, this yoghurt offers a very special smoothness.
These authentic little pots of crème caramel are produced from raw milk and subtly selected and dosed ingredients.
According to tradition, rice pudding is made from fresh milk, to which the various ingredients are incorporated. It will then be cooked in a bain-marie in a vat, then packaged in jars on a bed of homemade caramel, and finally baked. Caramel rice puddings are right in line with these authentic dairy desserts made with good fresh milk.
These authentic little pots of chocolate cream are produced from raw milk. After adding subtly selected and dosed ingredients (Barry Callebaut chocolate).
According to tradition, milk eggs are made from fresh milk, to which the various ingredients are incorporated. The whole will then be cooked in a bain-marie in a tank, then packaged in pots, to go into the oven.
According to tradition, rice pudding is made from fresh milk, to which the various ingredients are incorporated. It will then be cooked in a bain-marie in vats, then packaged in jars, and finally baked. Rice pudding is a straight line of these authentic dairy desserts made with good fresh milk.
These authentic little pots of pistachio cream are produced from raw milk and subtly selected and dosed ingredients.
This panna cotta comes from an Italian recipe, where the cream is sublimated by the mastery of the cooking and by the real vanilla pod from Madagascar. It is particularly appreciated if it is unmolded to be accompanied by cooked raspberries, black cherries or fresh strawberries.
Following tradition, semolina is made from fresh whole milk and selected wheat semolina. The vanilla pod gives it an unequaled sweetness and aroma. Cooked in a bain-marie in vats, it is then packaged in jars and baked.
Stirred yogurt on a bed of apricot.
Stirred yogurt on a bed of strawberries.
Stirred yogurt on a bed of raspberries.
Stirred yogurt on a bed of cherries.
Stirred yogurt on a bed of mango.
Stirred yogurt on a bed of lemon and yuzu.
Stirred yogurt on a bed of caramel.
This yoghurt is made from fresh whole milk and specific yoghurt ferments. Steamed, its texture is particularly smooth and firm. It is surprisingly mild and unsweetened.
An authentic, tasty Greek yoghurt produced in Greece from local milk.
This skyr on a bed of pineapple is made from skimmed milk produced on the farm. Soft, creamy and naturally rich in protein (5.8g/100g), it has a smooth texture, 0% fat and a layer of raspberry and kiwi fruit. A healthy and delicious product, suitable for on-the-go consumption, as a dessert, a snack or for quick recipe creation (cheesecakes, smoothies, milkshakes, frozen yoghurt).
This skyr on a bed of pineapple is made from skimmed milk produced on the farm. Smooth, creamy and naturally rich in protein (5.8g/100g), it has a homogenous texture, 0% fat and a mirabelle plum-based fruit layer. A healthy and delicious product, suitable for on-the-go consumption, as a dessert, a snack or for quick recipe creation (cheesecakes, smoothies, milkshakes, frozen yoghurt).
This skyr on a bed of pineapple is made from skimmed milk produced on the farm. Smooth, creamy and naturally rich in protein (5.8g/100g), it has a homogenous texture, 0% fat and a tangy pineapple-based fruit layer. A healthy and delicious product, suitable for on-the-go consumption, as a dessert, a snack or for quick recipe creation (cheesecakes, smoothies, milkshakes, frozen yoghurt).
This skyr on a bed of pineapple is made from skimmed milk produced on the farm. Smooth, creamy and naturally rich in protein (5.8g/100g), it has a homogenous texture, 0% fat and a tangy layer of exotic fruit. A healthy and delicious product, suitable for on-the-go consumption, as a dessert, a snack or for quick recipe creation (cheesecakes, smoothies, milkshakes, frozen yoghurt).
Ce skyr sur lit d'ananas est élaboré à partir de lait écrémé produit sur l'exploitation. Doux, onctueux et naturellement riche en protéines (5,8 g/100 g), il se distingue par sa texture homogène, 0% de matière grasse et sa couche de fruits à base de cassis. Un produit sain et gourmand, adapté à une consommation nomade, en dessert, en collation ou pour la création rapide de recettes (cheesecakes, smoothies, milkshakes, yaourt glacé).
This skyr on a bed of apple and kiwi is made from skimmed milk produced on the farm. Smooth, creamy and naturally rich in protein (5.8g/100g), it has a homogenous texture, 0% fat and a tangy layer of pineapple-based fruit. A healthy and delicious product, suitable for on-the-go consumption, as a dessert, a snack or for quick recipe creation (cheesecakes, smoothies, milkshakes, frozen yoghurt).
This tarte Tatin is a generous, gourmet reinterpretation of the great classic, with an emphasis on the Breton tradition. It consists of a melting apple half, delicately coated with a salted butter caramel made with Guérande salt. The whole is set on a crunchy Breton shortbread cake. This dessert, which contains no gelling agents, flavourings or preservatives, has been selected for you by Le Delas, your wholesaler at Rungis, for its richness in caramelised apples and the quality of its ingredients, including free-range eggs.
Culinary uses
► Serve this tart warm so that the caramel is creamy and the flavours are fully released.
► Offer it with a scoop of vanilla ice cream, a dollop of thick crème fraîche or a touch of buckwheat ice cream to emphasise its origins.
► Its individual presentation and generosity make it an elegant dessert, perfect for a restaurant menu or a catering or room-service proposal.
Serving tips
► Serving: For optimal tasting, lightly reheat the tart in the oven or microwave.
This cheesecake, flavoured with pure Corsican lemon juice, combines finesse and authenticity. Its generous creaminess, made from Breton fromage frais and free-range egg whites whipped into peaks, is enhanced by the liveliness and freshness of pure Corsican lemon juice. The base is a Breton shortbread cake, delicately laid by hand, adding a touch of crunch that contrasts perfectly with the creaminess of the filling. This dessert, which contains no flavourings or preservatives, has been carefully selected by Le Delas, your wholesaler at Rungis, for its impeccable quality and natural flavours.
Culinary uses
► This cheesecake is ideal served very chilled, as is, for a simple and refined dessert.
► Enhance its presentation with a fresh lemon zest or a few mint leaves for an elegant visual and aromatic effect.
► For a subtle pairing, it can be accompanied by a slightly tart red fruit coulis.
► Its individual presentation and accomplished recipe make it a practical, high-quality dessert solution for restaurant menus and catering proposals.
Serving suggestions
► Serve chilled, straight from the fridge.
This dark chocolate moelleux embodies the gourmet tradition and authenticity of a homemade dessert. Its unique recipe, enhanced by a touch of salted butter, offers a rich, melt-in-your-mouth taste experience. Steamed, it has an incomparably soft texture. A timeless classic, chosen for you by Le Delas, your expert at Rungis. This dessert combines impeccable quality with ease of service and a meticulous presentation that makes no compromises.
Culinary uses
► Serve it warm, after a brief run in the oven or microwave, to reveal its runny centre and intensify its chocolate flavours.
► Pair it with a scoop of bourbon vanilla ice cream or raspberry sorbet for a contrast in temperature and flavour.
► Offer a more indulgent version with a salted butter caramel topping or a splash of whipped cream.
► Its individual presentation makes it an ideal dessert for restaurant menus or catering or room-service meal trays.
Serving tips
► Reheat in the microwave for 30 seconds or in a conventional oven preheated to 180°C (gas mark 6) for 5 to 7 minutes. Leave to rest for 1 to 2 minutes before serving for the perfect texture.