Fresh Raspberry 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
90%
CARRAGEENAN IOTA
0.5%
AGAR-AGAR
0.5%
SUGAR
9%
Overall composition
100%
Fruit purée
CARRAGEENAN IOTA
AGAR-AGAR
SUGAR

Fruit purée used

Meeker Raspberry

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Fruit intensity ,
New use ,
Plant-based recipe

Composition
1000 g
100%
Sugar
90 g
9%
Agar-agar
5 g
0.5%
Carrageenan Iota
5 g
0.5%
Passion fruit purée
900 g
90%

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 Raspberry fruit paste

Plant-based

90%
Fruit purée
9%
Added sugar
Ingredients
Sugar, Agar-agar, Carrageenan Iota, Raspberry fruit purée
Snowflake
Freezable

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