Jellied guava coulis
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Description
Because the gelatin has special qualities, you don’t have to boil the guava purée. Once the gelatin has been rehydrated, all you have to do is heat it so it melts and disperses throughout the liquid.
The gel has a relatively neutral flavor, so it also protects the passion fruit purée’s sensory qualities rather well.
Because it melts at a relatively low temperature, it quickly goes from one state to the other on the palat
Suggested uses
- Plated desserts
- Desserts, tarts and mini gateaux
- Dessert glasses
Overall composition
Fruit purée used
Paluma Guava
Tasting temperature
Chilled
Ways of consuming
On site
,
Takeaway
Strenghts
Color/Shine
,
Fruit intensity
,
Usual process and recipe
Jellied guava coulis
Technique
Heat this mixture to between 50 and 60°C to ensure the gelatine dissolves completely, add the sugar, then pour over the larger quantity of purée at 4°C and blend until thoroughly combined.
Pour into moulds immediately and leave to set at 4°C.
Freeze.
Trick
Heating only one-third of the guava helps to preserve its organoleptic profile as much as possible.
Jellied guava coulis
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