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
70%
Absolu Cristal Nappage Neutre Valrhona
30%
Overall composition
100%
Fruit purée
Absolu Cristal Nappage Neutre Valrhona

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

Composition
1000 g
100%
Bergamot purée
700 g
70%
Absolu Cristal
300 g
30%

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.

Favoris

Absolu Bergamot coulis

70%
Fruit purée
Ingredients
Bergamot purée, Absolu Cristal
Snowflake
Freezable

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