Absolu Apricot coulis
Mix the fruit purée with the cold Absolu Cristal to make a gel.
Absolu Cristal (which has a higher sugar content than the fruit) adds texture to the fruit purée and gives it a sweeter sensation.
Absolu Cristal’s rather neutral flavor helps to preserve the fruit’s aromatic profile.
Once out of the freezer, combine the fruit purée and Absolu Cristal neutral glaze (40°F or 4°C), then homogenize with a mixer.
Set aside and store at 40°F (4°C).
You can change the Absolu Cristal and fruit purée’s relative proportions to suit different textures and flavors.