Enough with the gelatins prepared over a burner. Now there’s FrescaFrutta Gelèe, the first ready-to-use dessert gelatin. Like magic, you can decorate pies, brighten up fruit salads, and marbleize your semifreddos. Always keep a package close at hand and discover how many ways you can use it to bring new life to your desserts.
Here’s why you won’t be able to do without it.
It’s ready to use. Just pour the quantity you need (about 70 grams for pies) into a bowl and spread it over the fruit decorating your dessert using a brush or a spoon.
It’s easy to spread. It doesn’t solidify during use and prevents clumping, making it ideal for final touch-ups as well.
It’s bright and shiny. Always, even at the lowest of temperatures (+5/-20°C).
It keeps fruit bright and fresh. It prevents the browning caused by oxidation, so it solves the problem, once and for all, of unappetizing apples, bananas and pears. On desserts or in fruit salads, the fruit stays shiny.
It’s gluten-free. It contains no gluten, so it can be used on desserts for the gluten intolerant.
It protects fruit. It creates an insulating layer on the fruit to prevent it from absorbing odors and other flavors.
It stays “wet” to the touch. Just like a professional gelatin, it doesn’t make a dry patina on the fruit.