Fruit puree
There are 25 products.
Fruit purée brings the full flavour of ripe fruit to your mousses, inserts, glazes and fillings – all year round, whatever the season. You'll find passion fruit, mango, raspberry and apricot in 500 g and 1 kg; strawberry, sour cherry, blackcurrant, coconut, mandarin, pineapple and blackberry in 1 kg; red berries and pear in 500 g; and blueberry in both sizes. There's also the Exotique blend (1 kg) made from lemon, banana, mango and lime. Perfect for classic berry desserts as well as tropical creations.
Ideas and tips for fruit purée
- Mousse and bavarois: warm the purée slightly, dissolve the soaked gelatine in it and only then fold it into the whipped cream – the mixture stays light and airy. Bring pineapple purée briefly to the boil first so the gelatine sets.
- Fruit insert: a frozen core of raspberry, mango or passion fruit purée set into a mousse adds colour and freshness the moment you cut into it.
- Coulis and glazes: boiled with a little sugar, the purée becomes a sauce for panna cotta or ice cream; set with pectin, it turns into a glossy fruit mirror.
- Pairings: mango and passion fruit with white chocolate, blackcurrant with dark chocolate, pear with vanilla, coconut with pineapple – flavour combinations that always work.
Frequently asked questions about fruit purée
500 g or 1 kg – which size should I choose?
For a single cake or a first try, the 500 g size is often enough. If you regularly make mousses, macarons or pâtes de fruits, or bake for events, the 1 kg size is the better choice.
How are the purées shipped and stored?
Some of the 1 kg purées are shipped frozen; because of the cold chain, orders placed on a Friday only leave on Monday. Let the purée thaw overnight in the fridge, divide it into portions and refreeze the rest. Other varieties keep at room temperature while unopened – you'll find the storage details on each product page.
Gelatine, pectin and other ingredients for your desserts are waiting in our Dessert ingredient category. For recipe ideas, visit our blog: Pies and desserts.