Orange puree

A smooth bright orange mass of pureed orange flesh with sugar, sweet, with a rich citrus aroma, for mousses, jelly and sorbets.

Orange puree is a smooth bright orange mass of pureed and often strained orange flesh with sugar, sweet, juicy, with a rich citrus aroma and a light tang. It is used in mousses, jelly, sorbets, ice cream, creams, fillings, sauces for duck, chicken and desserts, cocktails, lemonades and in sponge soaking syrups.

Recipes with this ingredient

Orange Panna CottaEuropean cuisine | Bakery and desserts

The recipe is taken from the book "Eat, Cook, Love. More than 50 Recipes for Health and Joy" by Natalia Belaya.

Pistachio CakeEuropean cuisine | Bakery and desserts

Pistachio cake is a refined delicacy, embodying sophistication and harmony of flavors. Its history begins in European cuisine, where pistachios are valued for their subtle nutty taste and delicate buttery texture. The cake consists of several layers of airy sponge soaked in aromatic creams, while the savory nougat adds depth. The sweetness of honey and a light citrus note of orange create a perfect balance, making the dessert both rich and refreshing. This cake is not just a sweet treat but a true work of art worthy of a festive occasion. Its presentation is a special ritual as each slice reveals new flavor dimensions accompanied by crunchy caramel and the aroma of roasted pistachios. A wonderful conclusion to an exquisite dinner!

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