Frozen Blackcurrant puree

The particularity of the blackcurrant selected by Ponthier is the combination of the Burgundy region with the unavoidable French variety Noir de Bourgogne. This variety is distinguished by its smooth, shiny skin, ranging from deep blue to liquorice black, and its firm, particularly juicy and acidic flesh. In Burgundy, growing the most aromatic varieties of blackcurrant is a tradition. Indeed, there is a Blackcurrant Route that winds its way through the heart of the high hills, inviting itself from blackcurrant fields to artisanal shops. In order to guarantee optimal quality, the small black berries are harvested when they are perfectly ripe, after having taken full advantage of the generous June sun.