Absolu Bergamot coulis
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Description
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.
Suggested uses
- Coulis
- Decorations
Overall composition
Fruit purée used
Fantastico & Femminello Bergamot
Tasting temperature
Chilled
Ways of consuming
On site
,
Takeaway
Strenghts
Easy-to-customize proportions
,
Easy and quick to make
Technique
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).
Trick
You can change the neutral glaze and fruit purée’s relative proportions to suit different textures and flavors.
Absolu Bergamot coulis
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