High Quality Pastry and Dessert Ingredients for Discerning Chefs
Les Vergers Boiron frozen fruit purees are produced by grinding and sieving fruit taken from selected varieties and crops. Using the flash pasteurization process, purees maintain the taste, color and flavor of the original fruit. Coloring, preservative, thickener, and GMO free.
Uses: In pastries (desserts, iced desserts, fruit mousses, sorbets, ice creams, verrines, travel cakes, bavarois, charlottes, tarts, plated desserts, etc.), in confectionary (fruit pastes, ganaches, sweets, fruit chocolates, etc.), in cocktails (with alcohol or alcohol-free, smoothies, long and short drinks, etc), and in savory dishes (as an accompaniment to fish, game, white meat and also for composing original dressings, etc.)
Defrosting Methods: It is recommended to defrost the puree at a temperature between 35.6° F and 39.2° F for 24 to 48 hours in order to get an optimum quality. It is possible to defrost the product in a bain-marie or in a microwave at a moderate temperature. When the puree is defrosted, remove the sealed protective film and pour out. If only part of the puree is required, unmold the still-frozen puree and take the desired portion.
Storage Conditions: Store the product at freezing temperature (see best-before date on packaging). After defrosting, the products performs as a fresh product. Keep it at 35.6° F and 39.2° F and use it rapidly. Do not refreeze.
Ingredients: Morello cherry 88%, Invert sugar syrup 12%