Boiron Raspberry Puree, France — raspberry puree for raspberry coulis, sorbet, macarons — prep for hotels, cafés and restaurants.
Boiron Raspberry Puree, France is a Boiron raspberry puree for hotel, café and restaurant kitchens. Typical uses include raspberry coulis, sorbet, macarons and entremet (general guidance). Usage • Raspberry coulis: Bright red sauce. • Sorbet: Smooth scoops. • Macarons: Fruity filling. • Entremet: Glossy glaze. Kitchen notes Thaw in the fridge, never refreeze. Follow the pack directions after opening. Keep tools and containers clean so results stay consistent.





