Caramanfruit Blackberry Purée

The blackberry: a fruit of contrasts

The blackberry is a complex fruit. More tart than the blueberry, deeper than the raspberry, with light tannins that give it a lingering finish. In a recipe, it brings color—an intense, natural purple—and a strong personality that stands up to chocolate, vanilla, and spices. It's the fruit that transforms an ordinary dessert into something memorable.

Ideas for using it right away

• A light, purple, ripe mousse for an autumnal dessert or an original yule log
• A blackberry insert in a dark chocolate or vanilla entremet — the contrast is striking.
• A blackberry coulis to accompany a panna cotta, a cheesecake or vanilla ice cream
• An intensely blackberry sorbet , perfect on its own or paired with a lemon sorbet
• A blackberry macaron filling to change things up from the classic raspberry
• A naturally colored, glossy glaze for tarts and desserts

The 1-liter doypack: practical, resealable, and freezable.

The resealable lid of the doypack allows you to measure out exactly what you need and store the rest in the fridge. Any excess freezes perfectly into small cubes in an ice cube tray—ready-to-use portions, without having to defrost the entire liter for each recipe.

What you have in the doypack

• 92.5% blackberry, sugar
• Fruit origin: Poland, Serbia, Ukraine, Chile
• Origin of finished product: France
• No additives
• 1-liter format, doypack with resealable cap
• Can be freezed into pellets for portioned use

Ingredients: Blackberry 92.5%, sugar