Colac Green Apple Topping Sauce is tart yet sweet, and it finishes a dessert in the bright green of an apple skin.

It adds a fresh fruit note without making the dish any sweeter, so it is at home on soft serve, cheesecake, mousse and desserts layered in a glass.

Why Is Green Apple Sauce Green?

Partly the fruit and partly the colour. A third of the sauce is apple, 23% apple juice and 10% apple purée, with sugar and glucose-fructose syrup. It is set with pectin and modified corn starch, sharpened with citric acid and lifted by a natural flavour, while copper chlorophyllin (E141) supplies the green. Vegetarians and vegans can both use it, and its ingredients include none of the major food allergens.

How to Use Green Apple Sauce 

Drizzle it straight from the anti-drip cap over a cone of soft serve, or pipe a thin line between the layers of a glass dessert so the colour shows through the side. It brings a fresh contrast to anything built on caramel or white chocolate, and it is good over cheesecake and mousse. Kept sealed, out of the light and somewhere dry at 25°C or cooler, a bottle lasts 24 months.

Pairings and Ideas

Caramel, white chocolate and cinnamon are the classic partners, and blackberry, ginger and vanilla work too.

• Toffee apple sundae with caramel sauce
• Green apple and white chocolate cheesecake
• Apple crumble pots with cinnamon
• Soft serve with a green apple swirl
• Apple and blackberry mousse