< back to Sauces & Spreads
El Robost de L'Empordanet
Fruit Spread and Topping


These culinary creations offer the home chef a unique new palette to work with. Violet Gelatin and Cava Vinegar Gelatin may be used as a base of sauces, atop a mix of fresh fruit, or alongside a dessert plate. Pineapple and Coconut Purée is a creative filling for crepes or topping for scones and confections. All three are wonderful accompaniments to cheeses and yogurts.

• Violet Gelatin, Cava Vinegar Gelatin, Pineapple and Coconut Purée
• many uses for all three!

INGREDIENTS:
 PACKAGING:

• Cava Vinegar gelatin: water, refined
sugar, cava vinegar, agar agar,
xanthum gum
• Violet gelatin: water, refined sugar,
agar natural violet essence,
dehydrated violet petals
• Pineapple and Coconut purée:
pineapple, water, coconut, fructose,
apple
• No preservatives or chemical
additives

Click here for nutritional information

 100% recyclable & reusable

available as:
item#:
Cava Vinegar Gelatin  
6oz jars: 12/case RE101
Violet Gelatin  
6oz jars: 12/case RE102
Pineapple & Coconut Purée  
6oz jars: 12/case RE201