Absolu Lemon 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
60%
Absolu Cristal
40%
Overall composition
100%
Fruit purée
Absolu Cristal

Fruit purée used

Femminello Lemon

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

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

Composition
1000 g
100%
Lemon 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 Absolu Cristal and fruit purée’s relative proportions to suit different textures and flavors.

Favoris

Absolu Lemon coulis

60%
Fruit purée
Ingredients
Lemon purée, Absolu Cristal
Snowflake
Non-Freezable

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