Banana Coulis for Ice Cream
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Description
A coulis specially formulated for ice cream marbling and sorbets, as well as for ice cream sundae topping.
It can be stored at 40°F (4°C) until serving. Maximum recommended shelf-life: 4 months in the freezer for marbling or one week at 40°F (4°C) for topping.
Suggested uses
- Ice cream
Overall composition
Fruit purée used
Banana Cavendish
Tasting temperature
Chilled
,
Iced -12 -14°C
Ways of consuming
On site
,
Takeaway
Strenghts
Color/Shine
,
Plant-based recipe
,
can be eaten chilled or iced
Banana coulis for ice cream
Technique
Mix the trehalose, dextrose and pectin NH, then sprinkle this mixture over the banana puree at 4°C. Blend until thoroughly combined, then heat to 85°C, stirring constantly. Add the lime juice, then pour immediately.
Banana Coulis for Ice Cream
