Frozen Boiron purée of 100% blood orange with no added sugar, blended from Moro, Tarocco and Sanguinello for sorbets, mousses and drinks.
Les vergers Boiron blood orange purée captures the deep red colour and sweet-tart citrus character of the fruit in a frozen format. The only ingredient is blood orange, with no sugar added, so the sugars present are those of the fruit itself, at 12° Brix (±2). Boiron blends three varieties: Moro for colour, Tarocco for the balance of sweetness and acidity, and Sanguinello, grown in Sicily on volcanic soil and in Morocco. It is supplied in a 1 kg tub. Pastry sections churn it into sorbets and gelato and set it into mousses, entremets and fruit inserts. Bars and juice counters blend it into mocktails and iced drinks. Because no sugar is added, the chef sets the sweetness of each recipe. Boiron recommends thawing in the closed tub under refrigeration at 2–4°C, then mixing the whole tub for an even texture.
