Fresh Pear fruit paste
Add to bookmarks
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 used
Green Williams Pear
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 Pear fruit paste
PLANT-BASED
Suggested recipes
See all recipes
