Apricot puree to store at room temperature, authentic flavours, always ready to use.
Fruits are cultivated on appropriate soils and picked when fully ripe.
A natural recipe: just fruit and a few ounces of sugar.
A smooth pasteurisation process to preserve the taste and colour of fruit.
A wide range of fruit purees: 16 single-fruit flavours and 4 cocktails, ideal for use not only in pastries, ice creams and sorbets or confectionery but also behind the bar.
Many advantages:
- A recipe completely natural
- A ready to use product
- A convenient packaging : rigid pack and reclosable cap
- A new design, easy to read with photos of fruits
- A suitable process of pasteurisation
- A wide range
- A lot of applications
Applications:
Sorbets, ice creams, fruit mousses, bavarois and charlotte desserts, toppings, fruit jellies, iced and pastry desserts, coulis, “miroir” glazes, gelato, granita, cocktails (can be used in a shaker, in a blender or directly in a glass)…
Suggestions:
Ice-Cream and Pastry : all uses of a classic fruit puree.
In the Bar with mix of fruits...
In a glass : 10 cl of puree (=1/3) + 10cl of juice, soda or milk (=1/3) + 5 ice cubes (=1/3)
In a blender or in granita machine : 1/3 of ice or water + 2/3 of purée
