Fruit puree rebranded and relaunched

Ponthier, which has been part of the Cheese Cellar dessert range for more than 12 years, but has been rebranded and relaunched to include new flavours and two new mousse desserts – red fruits and mango.

Fresh fruit is Ponthier’s speciality. The finest varieties of fruit are picked once a year at harvest. During production the fruit is sorted, crushed, sugar is added and the pulp refined – there is no need for additives. It is  flash pasteurised to ensure that it meets hygienic standards and then immediately re-chilled to preserve. Taste testing each product guarantees taste and colour that is identical to the fresh fruit with a dense, smooth texture.

The purée is ‘ready to use’ in screw cap cartons and the extensive collection of flavours – such as blood orange, coconut and passion fruit – provide endless opportunities for experimentation in the kitchen. An ideal ingredient for cocktails, desserts such as jellies and mousses, as a filling for chocolates and confectionery and for adding a touch of elegance to a dish.

With a slightly higher sugar content, Ponthier coulis can be used as a finished product to decorate plates, as part of a verrine dessert such as pannacotta, tiramisu or as a snack sauce to accompany fruit kebabs.

The two new Ponthier mousse desserts, made with Ponthier fruit purée and soy milk, are a ready to use product with little preparation time needed. The end result is a fruity, natural, light and creamy dessert – ideal of chefs, caterers and fast food outlets. Perfect for adding granola and fruit to for breakfast, as part of petit-fours to serve with coffee or decorated with some Ponthier coulis and served simply by itself.

Chef Claire Clark MBE said: “Ponthier purées are of the highest quality. Easy to use, in sensible packaging that needs no freezing. Versatile for all patisserie, whether it’s sorbet, ice cream, sauce, mousse, ganaches or modern applications. The flavours shine through and excite the palate.”

Owen Davies, category manager at Cheese Cellar said: “Ponthier fruit purées, coulis and mousse desserts are exciting and innovative ways to add value to your dessert offering – presented in easy to use, sealable packs.”