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Morello Cherry Puree, Boiron, Frozen, 1kg
Morello Cherry Puree, Boiron, Frozen, 1kg
£18.95
Description
The name ‘sour cherry’ is perhaps not the best advertisement for this utterly delectable fruit, which makes up that unmistakeable tart, su...
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The name ‘sour cherry’ is perhaps not the best advertisement for this utterly delectable fruit, which makes up that unmistakeable tart, suckable sweetness in so many popular desserts and candies. While some chefs have time for carefully stoning cherries one by one, an easier option is always welcome - this morello cherry puree has all that wonderful flavour and juiciness without the preparation headache. Another big plus is that you can freeze it like ice cream and use it as and when you need it.
Now’s your chance to make that black forest gateau you’ve been dreaming about, or maybe a pie or a sumptuous tub of cherry gelato or sorbet. This is also a great ingredient for homemade chocolates, and is one of the best toppings there is for yoghurt.
Ingredients: 100% Morello Cherry
Origin: France
Storage conditions: Freezer -18 degrees
Defrosting mode and storage after opening: In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
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https://www.finefoodspecialist.co.uk/frozen-morello-cherry-puree-1kg?___store=default
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Morello Cherry Puree, Boiron, Frozen, 1kg
https://www.finefoodspecialist.co.uk/media/catalog/product/m/o/morello_cherry.jpg
18.95
18.95
GBP
InStock
/Frozen Fruit Puree
/Frozen Fruit Puree/Boiron Fruit Puree
137
478
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<p><span style="font-size: medium;">The name ‘sour cherry’ is perhaps not the best advertisement for this utterly delectable fruit, which makes up that unmistakeable tart, suckable sweetness in so many popular desserts and candies. While some chefs have time for carefully stoning cherries one by one, an easier option is always welcome - this morello cherry puree has all that wonderful flavour and juiciness without the preparation headache. Another big plus is that you can freeze it like ice cream <span>and use it </span>as and when you need it.</span></p> <p><span style="font-size: medium;">Now’s your chance to make that black forest gateau you’ve been dreaming about, or maybe a pie or a sumptuous tub of cherry gelato or sorbet. This is also a great ingredient for homemade chocolates, and is one of the best toppings there is for yoghurt.</span></p>
<p><strong><span style="font-size: 10.5pt;">Ingredients: </span></strong><span style="font-size: 10.5pt;">100% Morello Cherry</span></p>
<p><strong><span style="font-size: 10.5pt;">Origin:</span></strong><span style="font-size: 10.5pt;"> France</span></p>
<p><strong><span style="font-size: 10.5pt;">Storage conditions:</span></strong><span style="font-size: 10.5pt;"> Freezer -18 degrees </span></p>
<p><strong><span style="font-size: 10.5pt;">Defrosting mode and storage after opening: </span></strong><span style="font-size: 10.5pt;">In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.</span></p>
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