Lion’s new luxury fruit coulis and compotes are perfect for adding flavour and colour to traditional festive desserts and puddings, as well as adding a fruity flourish to seasonal showstoppers.
Lion’s compotes are handmade in small batches for a truly premium flavour and texture, and are bursting with large, juicy pieces of fruit. And our coulis, with a high fruit content and no artificial additives, are supplied with a decorating nozzle for simplicity and precision – ready for plate decorating, topping ice cream and puddings, and mixing into mocktails and smoothies.
We’ve pulled together a few sweet centrepieces this Christmas to inspire festive menus:
Chocolate and cinnamon berry roulade: The Yule log just rebooted itself as this gorgeous roll-call of cocoa sponge oozing with Cointreau-flavoured whipped cream, and Red Berry Compote crammed with strawberries, blackcurrants, blackberries, cranberries, redcurrant and apple, with just a touch of cinnamon and nutmeg. Serve dusted with icing sugar and a drizzle of Raspberry Coulis.
Tropical fruit trifle: Take customers’ tastebuds on a trip to warmer climes by soaking pieces of ginger cake in ginger wine (or cordial for a booze-free version), and topping with layers of custard, Mango, Passionfruit & Lime Compote, Strawberry Coulis and sweet whipped cream.
Black Forest Croitteau: When the 70s sweet married bread and butter pudding, the offspring was a glorious feast of croissants baked with currants, chocolate custard and Lion Black Cherry Compote. Serve with cool vanilla ice cream and delicately sweet Blueberry Coulis.
Eton Messier: Crushed meringue, thick whipped cream, slices of marsala-drenched figs, hearty dollops of Peach & Maple Compote and a shock of Passionfruit Coulis make this a dream of a dessert that everyone should try at least once. Finish with a scattering of berries and crushed almonds.
Want to try our new coulis and compotes? Contact us for more details.