Description
Verdello lemon cream, from a lemon variety grown on the family farm.
Verdello is the Sicilian lemon crop harvested in summer, with a lively and elegant citrus character. Il Giardino grows it on its farm near Giarre and turns the juice and pulp (50%) into a smooth cream with cane sugar, thickened with modified starch. With no butter or eggs among the ingredients, it is a plant-based alternative to lemon curd.
For restaurants and chefs. A ready filling for pastry: spread it into crostate and tarts, layer it in cakes or swirl it through cheesecake, as the producer suggests. Pipe it into tartlets or serve a spoonful with butter biscuits as a petit four. It brings bright citrus to plated desserts without the time needed to cook a curd.
For specialty and Italian stores. Few shops outside Sicily carry Verdello cream, and the name itself invites a question at the counter. Customers who buy lemon curd understand it at once, and the plant-based recipe widens the audience to vegan shoppers. It sells with butter biscuits, tart cases and baking ingredients.
Format guidance: the 240 g jar suits pastry production and retail. The 98 g jar works for breakfast service, tasting boards and gift boxes.
Specs: 240 g, case of 6, shelf life 12 months, vegan, Sicily (Italy).
Ingredients: juice and pulp of Verdello lemons (50%), cane sugar. Thickener: modified starch.
