Creamy Recipe - Sicoly

Creamy

Balance sheet

Ingredients

Process

Mix the SICOLY® puree or juice with the yolks, milk (if using) and sugar
Cook, stirring constantly until 85°C.
Remove from the heat and cool as quickly as possible to 35°C.
Add the softened butter and fruit concentrate (if using) and blend with a hand blender until you get a fine mixture.
Cover with cling film and place in the moulds of your choice.
Leave to rest for at least 12 hours in the refrigerator.

Balance sheet

Creamy

Discover our gourmet fruit creams, made from our Sicoly purees and fruit juices.

Our range of purees

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