Coulis di Mandarino tardivo di Ciaculli (Mandarin Coulis)

Typical French preparation based on late mandarins from Ciaculli and sugar. The “late” (or “marzuddu”) mandarin from Ciaculli owes its name to the fact that it ripens in March, later than other varieties. This squashed looking mandarin is rich in juice and has a highly sweet, non-tangy flavour. The particular high-pressure processing technique used keeps the fruit’s freshness and colour unaltered. Ideal to customise Menù’s neutral sorbet base. Excellent for enriching puddings, milkshakes, slush and smoothies with flavour and freshness, but also savoury dishes such as salads and meat courses. A great ally also for bartenders, to speed up their work and create tasty, colourful cocktails