Ingredients: Pineapple pieces and puree (64%), Sugar, Acidifying agents: lemon juice, lime juice; Water, Coconut puree, Thickeners: xanthan gum, modified starch; Vanilla powder
Applications: Macaroon fillings, tart and cake bases, fillings, desserts served in glasses or on plates, cuisine recipes, spreads, fruit crème brûlée, fruit gratins, accompaniment to yoghurt, fromage blanc, marbling ice cream and sorbet, and more... For some applications (macaroon and cake filling...) it is advisable to add 16 g of gelatine sheets for 1 kg of compotée .
