Fresh Apricot fruit paste

Favoris Add to bookmarks
Favoris Download

Description

This firm gel is made through a synergy of two natural plant-based gelling agents. The Iotas create a supple, elastic gel, while the agar-agar makes for a much firmer gel. Together, their qualities form a very pleasant, hybridized texture. This solution helps you add texture to the fruit purée without concentrating it, cooking it or adding lots of sugar. As a result, you can serve your customers a truly fresh “fruit paste”.

Suggested uses

  • Decorations
  • Plated desserts
  • Desserts, tarts and mini gateaux
  • Tiny after-dinner format
  • Dessert glasses

Overall composition

Fruit purée
83.9%
SUGAR
15%
AGAR-AGAR
0.6%
CARRAGEENAN IOTA
0.5%
Overall composition
100%
Fruit purée
SUGAR
AGAR-AGAR
CARRAGEENAN IOTA

Fruit purée used

Flavor cot and Lido Apricot

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Fruit intensity ,
New use ,
Plant-based recipe

Composition
1000 g
100%
Sugar
150 g
15%
Agar-agar
6 g
0.6%
Carrageenan Iota
5 g
0.5%
Apricot fruit purée
839 g
83.9%

Technique

Mix the sugar, agar-agar and Carrageenan Iota, then sprinkle them onto the fruit purée (40°F or 4°C).

Homogenize with a mixer, then heat to 185°F (85°C), stirring all the while. Pour immediately.

Trick

Thanks to its texture, you can slice it with a guitar cutter!

Favoris

Fresh Apricot fruit paste

Plant-based

83.9%
Fruit purée
15%
Added sugar
Ingredients
Apricot fruit purée, Sugar, Agar-Agar, Carrageenan Iota
Snowflake
Non-Freezable

Suggested recipes

See all recipes