Fresh Pineapple fruit paste
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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 used
Extra Sweet Pineapple
Tasting temperature
Chilled
Ways of consuming
On site
,
Takeaway
Strenghts
Fruit intensity
,
New use
,
Plant-based recipe
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!
Fresh Pineapple fruit paste
Plant-based
Suggested recipes
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