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Apricot Frozen Fruit Puree. Consistent quality. A new tub: more practical, increased readability, more solid, with grooves at each 250 g to allow you to remove your puree more easily portion by portion. Recipes for mousse, sorbet, and pate de fruit using this puree are in the Ravifruit Base Recipe document listed in Related Content below. Do not refreeze once defrosted. Store in the refrigerator after opening and consume quickly.
Weight: 2.2 lbs
Quantity: 5 per Case / 2.2 lb Unit
Apricot Puree - Ravifruit
Storage Conditions: Frozen
Ingredients: 90% fruit puree, 10% sugar (saccharose), ascorbic acid
Directions: To preserve the quality of this product, we recommend thawing for about 12 hours at 4°C/ 39ºF (refrigerator). You may also thaw it out at room temperature (for about 8 hours), in a bain-marie (60-80°C/ 140-175ºF), or possibly in a microwave oven (defrost mode).- Sorbets
- Ice creams
- Fruit mousses
- Bavarois and charlotte desserts
- Fruit jellies
- Iced and pastry desserts
- Coulis
- “Miroir” glazes
- Jams
- Jellies
- Cocktails
