Absolu Coconut coulis

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Description

Mix the fruit cream 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 cream 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
85%
Absolu Cristal
15%
Overall composition
100%
Fruit purée
Absolu Cristal

Fruit purée used

Coconut

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Easy-to-customize proportions ,
Easy and quick to make

Composition
1000 g
100%
Coconut cream
850 g
85%
Absolu Cristal
150 g
15%

Technique

Once out of the freezer, combine the fruit cream 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 Absolu Cristal and fruit cream’s relative proportions to suit different textures and flavors.

Favoris

Absolu Coconut coulis

85%
Fruit purée
Ingredients
Coconut cream, Absolu Cristal
Snowflake
Non-Freezable

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