Absolu Calamansi coulis
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
60%
Absolu Cristal Nappage Neutre Valrhona
40%
Overall composition
100%
Fruit purée
Absolu Cristal Nappage Neutre Valrhona
Composition
1000 g
100%
Calamnsi purée
600 g
60%
Absolu Cristal
400 g
40%
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 Calamansi coulis
60%
Fruit purée
Ingredients
Calamansi purée, Absolu Cristal
Freezable