Frozen fruit coulis, raspberry, red fruits, mango...

Maximum viscosity for a ready-to-use product.

Maximum viscosity for a ready-to-use product.

Maximum viscosity for a ready-to-use product.

Maximum viscosity for a ready-to-use product.

The brilliance of Willamette raspberries for a refined pastry creation This frozen coulis, made from Willamette raspberries selected by Maison Ponthier, stands out for its deep red colour and intense aromatic profile, which is both fruity and tangy. Grown at altitude on well-drained soils, the berries are harvested at full ripeness to ensure a high natural sugar content (Brix 26.5). Thanks to a rigorous production process in which the seeds are removed to eliminate any bitterness, Le Delas offers you a product with a perfectly smooth and creamy texture, reflecting the excellence of the fresh fruit without any preservatives or artificial flavourings. Professional uses, preparation and storage: ► Plating and decoration: Its controlled fluidity and glazing texture make it the ideal choice for plate decoration, piping designs or for precisely glazing desserts, cheesecakes and panna cotta. ► Ice cream and dairy creations: This coulis blends harmoniously into ice cream sundaes, sorbets or for marbling high-quality artisanal yoghurts and fromage blanc. ► Cocktails and mixology: Its aromatic purity also makes it ideal for creating bases for fruity cocktails, adding a vibrant colour and a distinct red fruit flavour to bartenders' creations. ► Preparation: To preserve all the fruit's organoleptic qualities, it is advisable to defrost the product in the fridge at between +2°C and +4°C for 24 to 48 hours. Shake well before use to ensure the pulp is evenly distributed. ► Storage: This frozen product has a shelf life of 30 months at -18°C. Once thawed, it can be kept at between +2°C and +4°C for 15 days. Never refreeze a thawed product.

The essence of strawberries for consistent aromatic freshness This frozen coulis, made from 83% Senga Sengana strawberries selected by Maison Ponthier, offers the intense flavour of fruit picked at peak ripeness. The Senga Sengana variety is particularly prized by professionals for its deep red flesh and distinct woody aroma. The processing method guarantees a smooth texture and a vibrant colour, with no added colourings, preservatives or artificial flavourings. Selected by Le Delas for its exemplary consistency, this coulis has a Brix level of 21, offering a controlled sweetness that preserves the balance of your most delicate creations. Professional uses, preparation and storage: ► Pastries and plated desserts: The ideal ingredient for glazing Bavarian creams, charlottes or cheesecakes. Its perfectly smooth texture allows for crisp, clean decorations on plates or indulgent inclusions in verrines. ► Accompaniments and snacks: It instantly enhances artisanal dairy products, fromage blanc or ice cream sundaes. In catering, it adds an essential visual and flavourful signature to dessert buffets. ► Beverages and mixology: Its fluidity and aromatic purity make it an excellent base for smoothies, milkshakes or signature cocktails, guaranteeing a clean and balanced strawberry flavour. ► Preparation: To ensure the fruit's organoleptic qualities are fully preserved, thaw in the fridge at between +2°C and +4°C for 24 to 48 hours. It is recommended to shake the container well before use to ensure the mixture is homogeneous. ► Storage: Store at -18°C. Once thawed, the product can be kept for 15 days at between +2°C and +4°C. As with all products selected by Le Delas, never refreeze a product once it has been thawed.

The exotic flavours of Alphonso and Totapuri mangoes create a sunny, creamy signature taste This frozen purée, selected by Le Delas, is the result of a masterful blend of two iconic Indian varieties, renowned as among the finest in the world. The Alphonso mango, truly the ‘queen of mangoes', contributes its fibre-free flesh and intensely fragrant, creamy notes. It is complemented here by the Totapuri mango, which reveals peppery nuances and a refreshing hint of acidity. Made with 83% fruit and boasting a Brix level of 23, this coulis guarantees consistent aromatic intensity without any added colourings or artificial flavourings, offering professionals a sunny and balanced base. Professional uses, preparation and storage: ► Desserts and pastries: Its density and perfectly smooth texture are ideal for creating glazes, fruity inserts or topping exotic Bavarian creams. It brings an authentic tropical character to pastry creations, from tartlets to reimagined éclairs. ► Plated desserts and verrines: This coulis offers a striking visual and flavour contrast, particularly when served with intense dark chocolate or to marble a coconut mousse. Its firm texture allows for the creation of clean, graphic decorations. ► Mixology and snacks: A key ingredient for making smoothies, lassis or exotic cocktails, it enables bartenders to serve drinks with the flavour of ripe fruit all year round, with the consistency demanded by Le Delas's customers. ► Preparation: To preserve the aromatic complexity of the Alphonso and Totapuri varieties, thaw in the fridge at between +2°C and +4°C for 24 to 48 hours. Shake the bottle before opening to ensure perfect consistency. ► Storage: Store at -18°C for up to 30 months. Once thawed, the coulis can be kept for 15 days at between +2°C and +4°C. As with all Le Delas products, never refreeze a thawed product.