Mix the Pectin NHX with the sugar and Xanthan, then add to the fruit purée. Heat to at least 85°C. Add the gelatin mass, deodorized coconut oil, and Emul S/A (soy or sunflower lecithin). Blend to obtain a smooth, homogeneous emulsion. Use immediately or store under refrigeration.

APPLICATIONS
Replacing fat by coconut oil yields a decadent, pipeable texture without masking fruit flavour. For tartlets, sponge cakes, inserts, petits fours, éclairs, plated desserts, etc.

TO FIND IN OUR TEXTURES BOOKLET

Available versions
Classic, Additive-free

Fruit flavours
Raspberry, Red berry, Mango, Pear, Coconut, Lemon