Combine the Pectin NHX with the sugar and Xanthan. Add to the fruit purée and bring to a boil. Blend, add the gelatin mass and combine. Use immediately or refrigerate, depending on application.

APPLICATIONS
Pour directly to obtain a gelled texture. The preparation can be loosened by blending to achieve a pipeable consistency, suitable for tartlets, frame assemblies, creamy inserts, petits fours, entremets and individual cakes, verrines, plated desserts, etc.

TIP
Select the smooth base, then add water and blend until a smooth coulis texture is obtained.

TO FIND IN OUR TEXTURES BOOKLET

Available versions
Classic, Additive-free, Cold-instant 

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