Raspberry purée desserts: mousse, coulis, macarons and more
Raspberry brings colour and a fresh, tangy taste. With purée you get the same result in every season, with no straining.
Recipes
Mango purée drinks: juice, lassi, smoothies and mocktails
Mango purée removes the peeling and cutting and gives the same golden colour in every glass. Five drinks with exact ratios.
A summer drinks menu with passion fruit purée
Passion fruit has one of the strongest aromas of any fruit, so a little purée goes a long way in a drink.
Making sorbet and ice cream with fruit purée: ratios that work
Sorbet is fruit, sugar and water in balance. Purée makes that balance repeatable, batch after batch.
Fruit purée in the bakery: fillings, glazes and cake soaks
A good filling holds its shape in the oven and tastes of real fruit. Purée gives you both, without seeds or waste.
Fruit purée in yoghurt, milkshakes and dairy desserts
Fruit-on-the-bottom yoghurt, thick milkshakes and silky panna cotta: dairy and fruit purée are a natural match.