Pineapple Coulis for Ice Cream

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Description

A coulis specially formulated for ice cream marbling and sorbets, as well as for ice cream sundae topping.

It can be stored at 40°F (4°C) until serving. Maximum recommended shelf-life: 4 months in the freezer for marbling or one week at 40°F (4°C) for topping.

Suggested uses

Ice cream

Overall composition

Fruit purée

50%

PECTIN NH

DEXTROSE

6.5%

GLUCOSE SYRUP DE60

20%

TREHALOSE

22.5%

Overall composition

100%

Fruit purée

PECTIN NH

DEXTROSE

GLUCOSE SYRUP DE60

TREHALOSE

Fruit purée used

Extra Sweet Pineapple

Tasting temperature

Chilled ,
Iced -12 -14°C

Ways of consuming

On site ,
Takeaway

Strenghts

Color/Shine ,
Plant-based recipe ,
can be eaten chilled or iced

Composition

1000 g

100%

Trehalose

225 g

22.5%

Dextrose

65 g

6.5%

Pectin NH

10 g

Pineapple purée

500 g

50%

Glucose syrup DE60

200 g

20%

Technique

Mix the trehalose, dextrose and NH pectin, then sprinkle over pineapple purée at 40°F (4°C).

Blend well with an immersion mixer until homogenized, add the DE60 glucose syrup, then heat to 185°F (85°C), stirring constantly. Pour out immediately.