SAUCES, COULIS, ICE CREAMS AND FRUIT JELLIES

Colorful, fragrant, tasty, rich in vitamins and minerals, the fruit can accompany us from appetizer to dessert, here are 4 ways to appreciate all its characteristics.
Let’s play with the consistencies that pureed fruit can take:

1st consistency ♦ a semi-liquid sauce to complement a dessert or ice cream.

Ingredients for fruit sauce

250 g fresh or frozen fruit
40 – 60 g rice malt (if you use a little sour fruit 40 g of malt, with more acidic fruit add 60 ml of malt)

How to prepare fruit sauce

Heat the malt in a non-stick pan to melt it, add the fruit, remove from the heat.

Blend it all with an immersion blender.

If you use fruit that contains seeds, pass the sauce in a thick mesh strainer.

You can serve it cold or warm.

2nd consistency ♦ a thick sauce, the “coulis” or “topping”.

Is usually used to decorate ice cream, cheesecake, cakes and desserts.

Ingredients for fruit coulis

200 g of fresh or frozen fruit
1 spoon of agave nectar
da 30 a 90 ml di of water

How to prepare fruit coulis

Mix the raspberries and agave nectar in a mixer adding, if necessary; water gradually to obtain the consistency you desire.

3rd consistency ♦ a creamy ice cream

Ingredients for 4 doses of fruit ice cream

4 peeled and frozen bananas
140 g of frozen fruit
2 tablespoons of agave nectar
1/4 of teaspoon of salt

How to prepare ice cream

Peel the cut bananas into pieces. Prepare the fruit you have chosen to combine with bananas by washing, drying, peeling if needed, and cutting them into pieces..

Put the fruit you will use for the ice cream in the freezer for at least 2 hours.

Mix the frozen fruit in the mixer to reduce it to cream.

When the fruit has reached the consistency of a cream, add the agave nectar and the salt, and blend again to mix.

4th consistency ♦ the “fruit jelly” amplifies the versatility of the fruit.

It can be spread, decorate spoon desserts, polish the surface of the tarts, or be the protagonist served as a dessert.

Ingredients for fruit jelly

200 g of fresh or frozen fruit
60 ml of agave nectar
1/2 of teaspoon of vanilla essence
1 teaspoon of agar agar powder
125 ml of water

How to prepare fruit jelly

Blend the fruit with agave nectar and vanilla essence, leave the mixture in the blender jug and prepare the agar agar mixture.

Pour the water and the agar agar into a saucepan and bring to the boil.

Boil for 1-2 minutes, stirring, it will turn into a whitish and sticky mixture.

Add the agar agar mixture to the fruit that is already in the blender jug, blend for about 10 seconds.
Pour it into the molds chosen or on the cake to be decorated and let it cool in the refrigerator for at least 2 hours.