Fruit purée in yoghurt, milkshakes and dairy desserts
Dairy and fruit are a natural match, and purée makes the pairing easy: it blends smoothly, colours evenly and carries no seeds or skin. Here are the dairy uses our customers ask about most.
Fruit yoghurt cups
Spoon 30–40 g strawberry or mango purée into the bottom of a cup and top with 150 g thick yoghurt and granola. For a swirl, fold the purée in lightly instead.
Milkshakes
Blend 50 g purée, two scoops of vanilla ice cream and 150 ml cold milk. Strawberry, mango and blueberry are the best sellers.
Panna cotta with fruit layer
Set a vanilla panna cotta, then pour on a thin layer of purée set with a little gelatine (about 2 g per 100 g). Passion fruit gives a striking contrast.
Cheesecake
Swirl 100 g purée into the filling before baking, or top a baked cheesecake with a raspberry or blackberry glaze. Recipes are in our bakery guide.
Stopping dairy from splitting
- Acidic purées (raspberry, passion fruit, kiwi) can curdle hot milk. Add purée to cold dairy, or to warm dairy off the heat.
- Sweeten the purée first; sugar protects milk proteins.
- For cooked custards, add purée after cooking.
Shelf life
Once purée is mixed into dairy, treat the product like any dairy dessert: chill and use within a short time. The WHO Five Keys to Safer Food is a good basis for staff training.
Want frozen desserts too? See the sorbet and ice cream guide.
