Banana & Pear Cream

Ascorbic Acid Banana & Pear Cream Sosa


250 g Williams pear purée 250 Banana purée 0,2 g SOSA Ascorbic Acid 25 g Caster sugar 25 g Water 25 g SOSA Gelcrem Cold

Mix all the ingredients together while still cold, then leave to rest for approx. 15 minutes.
Store in the refrigerator.

Carles Mampel
Chef’s tip
Carles Mampel

The ascorbic acid helps conserve the color of the fruit purée, which is prone to oxidation.