Flavour paste for ice cream, creams and ganache

Intensely concentrated and bursting with flavour, this yuzu flavour paste is made from carefully selected ingredients to help your desserts taste as impressive as they look. When you want a modern, citrus-forward twist without the hassle of zesting, juicing or balancing acidity, this paste gives you consistent results every time—whether you’re a professional pastry chef or an ambitious home baker.

Imagine a silky yuzu ganache for bonbons, a vibrant yuzu mousse for entremets, or a refreshing yuzu gelato that tastes like sunshine. The aroma is lively and elegant, adding a distinctive Japanese-inspired citrus note that stands out from ordinary lemon or lime.

Key features

• Powerful yuzu flavour in every spoonful
• Quality ingredients for a clean, authentic taste and attractive finish
• Excellent for ice cream, creams, ganache and mousses

How to dose it

Use approx. 50 g of paste per 1 kg of ice cream base, cream or batter (adjust to taste depending on the desired intensity).

Yuzu (Citrus × junos)

Yuzu is a citrus fruit and plant originating from East Asia, belonging to the Rutaceae family. It has traditionally been cultivated in East Asia, and in recent years it has also been grown in countries such as New Zealand, Australia, Spain, Italy and France. You may also encounter it under the names Junos, Siebold or Yu.Tanaka.

The fruit resembles a yellow clementine with a bumpy skin and can be yellow or green depending on ripeness. It typically measures 5.5 to 7.5 cm in diameter, but can grow as large as a grapefruit (up to 10 cm). Yuzu grows as an upright shrub or small tree, often with large thorns. Its leaves are distinctive, with large winged petioles and a strong fragrance. Yuzu originates from central China and the Tibet region. It was introduced to Japan and Korea during the Tang dynasty and is still cultivated there. It is relatively frost-hardy thanks to its ancestor, the Ichang papeda, and can grow in areas with winters down to -7 °C. In Japan, an ornamental variety called hana yuzu (花柚子, “flower yuzu”) is grown for its blossoms. Another variety, yuko, is sweet and nearly became extinct in Japan in the 1970s and 1980s.

Although yuzu is rarely eaten as a fruit, it is a common ingredient in Asian cuisine, where the peel and juice are used similarly to lemons in other cuisines. In Korea, yuzu is popular for making yuja-cheong (marmalade) and yuja-cha (tea).

Yuzu is also known for its distinctive, strong aroma, and oil from its peel is used in perfumery. In Japan, it is traditional to bathe with yuzu during the winter solstice, which is believed to help protect against colds and to relax both body and mind.

FAQs

• What does yuzu taste like?
  Yuzu is a fragrant citrus with notes reminiscent of lemon, mandarin and grapefruit—fresh, slightly floral and pleasantly sharp.
• Where can I use Highly Concentrated Flavour Paste – Yuzu – 100 g?
  It’s ideal for ice cream/gelato, pastry creams, buttercream, ganache, mousse, cake batters, macaron fillings, and dessert sauces.
• How much should I add?
  Start with about 50 g per 1 kg of base (cream, batter or ice cream mix) and adjust to your preferred intensity.
• Can I use it in baked goods?
  Yes—mix it into sponge, madeleine or cookie doughs to add a stable citrus flavour that holds up well in baking.
• Is it suitable for professional pastry work?
  Absolutely. The concentrated format helps with consistency, speed and repeatable flavour in production.
• How should I store it?
  Keep it refrigerated at +2 °C to +6 °C to maintain freshness and aroma.

Bring a bright, modern citrus signature to your desserts—add Highly Concentrated Flavour Paste – Yuzu – 100 g to your basket and start creating unforgettable flavours today.

Store at +2 °C to +6 °C.