Colac Forest Fruit Sundae Topping puts five berries in one jar: strawberries, blackcurrants, blackberries, raspberries and blueberries, in pieces through a rich sauce.

It is ready to use, hot or cold, from a 1.15kg glass jar, and it suits sundaes, trifles, pancakes and cheesecake equally well.

What Goes into Forest Fruit Sundae Topping? 

Fruit makes up 45% of the recipe. Strawberries lead at 21%, followed by blackcurrants at 10%, blackberries at 5.5%, raspberries at 4.5% and blueberries at 4%. Sugar, glucose-fructose syrup and water make the sauce, modified corn starch and locust bean gum thicken it, and anthocyanins (E163) darken the colour. It suits vegetarian and vegan menus, and its ingredients carry no major allergen.

How to Use Forest Fruit Sundae Topping

Layer it over ice cream or gelato in a sundae glass, or heat it and pour it across waffles and pancakes with a spoonful of whipped cream. It makes the fruit layer of a trifle, it fills pastries, and it crowns a baked cheesecake. Sealed jars have a 24-month life at ambient temperature, in the dark and no warmer than 25°C; after opening, refrigerate the jar and finish it within three weeks.

Pairings and Ideas 

Mixed berries go with vanilla, dark and white chocolate, almond, mascarpone and spiced biscuit.

• Forest fruit sundae
• Trifle with mascarpone and spiced biscuit
• Waffles with warm berries and cream
• Chocolate brownie with forest fruits
• Vanilla cheesecake with a berry top