PONTHIER puree, coulies and sorbets

History Ponthier

1946
Andre Ponthier and his wife set up a fruit trading company. At the same time they invest in land and build apple trees, mulberry trees and raspberry bushes on. The family belong to the time around 80 hectares of apple trees, which will keep for many years.
1986
Andre Ponthier developed a range of frozen red fruits from the region (strawberries, raspberries, blackberries, blueberries and redcurrants).
1989
Having gained experience in the orchards of the family and later supervised the production, Yves Ponthier takes over management of the family business together with his wife.
1993
The first frozen purees come up and are quickly becoming known for their quality: Prices Bol dOr Inter Glace and Maison de la Qualite be awarded by the Association for confectioners in Tokyo.
1998
Yves Ponthier introduces another innovation and provides the first product range of chilled purees, a real alternative to frozen purees, which are very convenient not only, but also preserve color and flavor of the fruit.
2015
Ponthier introduces a new range of vegetable purees with 100% vegetable content, which is frozen and chilled available: Tomato, Red Bell Pepper, Yellow Bell Pepper, carrot and pumpkin.

Cocktails with Ponthier purees

Ponthier puree from fruits

Their prepared savory creations differ from others through the use of Ponthier fruit purees instead of traditional pasteurized fruit juices.
The result is a cocktail with fruit texture, the taste of fresh fruit and natural colors. A big difference that will convince the end user who is sensitive to quality and health food.
The use of purees in cocktails today is still limited to a small circle of insiders in the scene bars and bars of luxury hotels.
The approximately 30 available purees of the Ponthier range open the door to new and original creations in your kitchen or bar.

Melon ice cream flavored with rosemary and raspberries made with Ponthier puree

Escalope de foie gras and beetroot puree from Ponthier

For the beetroot puree
500g PONTHIER vegetable puree beetroot
30g butter
Salt
White pepper from the mill

Cook the PONTHIER beetroot puree over medium heat for about fifteen minutes
Cook until tender (the puree should become darker and lose water). Season with salt and white
Season with pepper, add a walnut-sized piece of butter, then mix until the consistency is homogeneous enough.

Vegetable side dish
6 yellow mini beetroots
6 mini red beetroot `Chioggia`
25cl chicken stock
5cl olive oil

Peel the yellow mini beetroot and the mini beetroot `Chioggia`, blanch for 2 minutes, then pour over the chicken stock and olive oil.

Fried foie gras
Cut the foie gras into slices and fry without fat in a hot pan
and season with salt and pepper on both sides.

PREPARE
2 yellow mini beetroots and 2 beetroots `Chioggia` and the cooked beetroot
Arrange the puree. Place a fried slice of foie gras on the puree.

Option: Make a basic sauce from caramelized sugar deglazed with vinegar. Season with PONTHIER orange fruit puree and duck jus and serve with it.

Red Blue Berry Smoothie with Ponthier Puree

10cl blueberry puree PONTHIER
4cl strawberry puree PONTHIER
1cl banana puree PONTHIER
4cl pomegranate tea
6 ice cubes

Put all ingredients in a blender and puree.

Black cherry coconut granita made with Ponthier puree