Profile
Dense tropical bouquet, pulpy mouthfeel, balanced tart-sweet line. As passion fruit puree for pastry, it sharpens crémeux, mousse, curd, and pâte de fruit while keeping color true. As passion fruit puree for gelato, it threads vivid aroma through churn and hardening, supporting fine overrun and a clean melt.

Features
High fruit load for intensity; gluten-free; pectin-set body for reliable texture; stable under freeze-thaw; natural hue from vegetable concentrates. Compared with generic purées, passion fruit puree for pastry holds structure in inserts and glazes, and passion fruit puree for gelato resists flavor fade in cabinet.

Specifications
Ready-to-scale for fine dining, patisserie, bakery, and frozen dessert production. Passion fruit puree for pastry integrates into diplomat cream, dacquoise soaks, entremets, and tart nappage. Passion fruit puree for gelato suits sorbetto, semifreddo, parfaits, and ripple work; performs from bench tests to commissary batches with repeatable solids and flow.

Relevance
Aligns with fruit-forward plating, clean-label cues, and menu seasonality. Three common builds: Passion Fruit Mousse Dome with coconut praliné; Pavlova with passion fruit curd and vanilla chantilly; Passion Fruit Sorbetto with amarena swirl; plus one beverage crossover—the Passion Fruit Vodka Sour for bar-pastry synergy. Here, passion fruit puree for pastry ensures vivid acidity in dairy systems, while passion fruit puree for gelato delivers a saturated, lingering finish.

Markets
For chefs, pastry teams, gelatieri, hotels, bakeries, commissaries, chain restaurants, and concept cafés. Ideal for tasting-menu petits fours, retail entremets, gelato cabinets, frozen novelties—any station where passion fruit puree for pastry and passion fruit puree for gelato must perform on time and to spec.

Distributed by TOP Creamery. Choose TOP for craftsmanship, innovation, and tailored solutions that help teams standardize gourmet results. Brief the R&D bench and trial passion fruit puree for pastry alongside passion fruit puree for gelato in the next development cycle.