5 Ways with Ravifruit Strawberry Purée
We love using Ravifruit’s ambient fruit purées to create deliciously fruity pate de fruits, which can then be dusted with sugar and eaten as a chewy, sweet treat, or blended and piped into bonbon shells as a fabulous filling (like we did in our popular Key Lime Pie bonbons!).
But there are so many ways you can use fruit purées in your chocolate and bakery business. Here are just a few of our favourites, using the classic, Great British strawberry – official fruit of Wimbledon, garden parties and summer picnics.
Keep reading, and bookmark this page, for:
- Strawberry Mousse
- Strawberry Crémeux
- Strawberry Confit
- Strawberry Marshmallow
- Strawberry Glaze
by Lyndsey Hall
21 February 2025
Strawberry Mousse
A light, dreamy mousse made by combining Swiss meringue with fruit purée.
Ingredients
600g Ravifruit Strawberry Purée
240g Whipping Cream
160g Swiss Meringue (egg whites, sugar and glucose syrup)
16g Gelatine
5g Locust Bean Gum (or Xanthan or Guar Gum)
Method
- Make a Swiss Meringue by combining egg whites, sugar and glucose syrup, heating to 60°C and whisking until completely cold.
- Soak gelatine in a little purée.
- Blend the locust bean gum and the remaining purée before heating to 60°C. Mix in the melted gelatine preparation and chill.
- Once at 30-35°C, pour the jellied purée into the meringue.
- Finally, add the softly whipped cream. Combine, and use immediately.
Strawberry Crémeux
A silky smooth strawberry cream that can be used as a topping, filling, or accompaniment to your patisserie and desserts.
Ingredients
Method
- Mix sugar, pectin and ice cream stabiliser.
- Heat purée and egg yolks to 45°C then add in the sugar mix.
- Bring mixture to 85°C.
- Cool to 35-40°C and leave to rest for 30 minutes before incorporating the softened butter.
- Pipe, spread or make quenelles, and enjoy!
Strawberry Confit
A delicious fruity layer for entremets, tarts, desserts and sponges.
Ingredients
Method
- Heat the purée to 40°C then incorporate the glucose and whip.
- Bring to 50°C, add the sugar and pectin and continue to whip.
- Cook at 85°C for 1 minute.
- Remove from the heat and add the lemon juice.
- Chill to 4°C, then mix until smooth and use.
Strawberry Marshmallow
A simple, light and sweet treat that can be eaten as is or used in bonbons and desserts.
Ingredients
Method
- Place gelatine sheets in the purée and allow to rehydrate.
- Combine inverted sugar, rehydrated gelatine and purée in a pan and heat to 110°C.
- Continue whisking until it cools to 25-28°C.
- Pipe onto a silicone mat or pour into a frame and allow to set for 12 hours, then, if required, roll in a mixture of equal parts icing sugar and cornstarch.
Strawberry Glaze
A shiny, sweet strawberry flavoured glaze for tarts, entremets and fruit topped cheesecake.
Ingredients
Method
- Heat the liquids and glucose with the lemon juice to 50°C.
- Whisk in the sugar, pectin and stabiliser.
- Boil for 1 minute. Chill for at least 4 hours.
- Reheat, blend and use at:
- 32-33°C for a spatula
- 40°C for brush
- 80°C for a spray gun
Loving the strawberry recipes, but want to mix it up and make other fruity flavours? You can swap the Ravifruit purée for any of their other fantastic flavours using the ratios in the Ravifruit Signature brochure.
We can’t wait to see what you whip up with these incredibly versatile ambient purées! Tag us on social media @keylinkltd and we’ll share our favourites.
Lyndsey is a marketing executive, writer and lover of books and chocolate from Sheffield.
Her favourite bake is a gooey chocolate brownie.