Banana & Pear Cream
Artisan
Restaurateur
Ingredients
250 g Williams pear purée
250 Banana purée
0,2 g SOSA Ascorbic Acid
25 g Caster sugar
25 g Water
25 g SOSA Gelcrem Cold
Mix all the ingredients together while still cold, then leave to rest for approx. 15 minutes.
Store in the refrigerator.
Chef’s tip
Carles Mampel
Chef’s tip
Carles Mampel
The ascorbic acid helps conserve the color of the fruit purée, which is prone to oxidation.
