by Melanie Kern | Nov 20, 2020
• 1/4 cup The Perfect Purée Zest of your choice, thawed • 3/4 cup granulated sugar • 3/4 cup water • 1/4 cup lemon juice • Cornstarch slurry, as needed Method: 1. Slowly add the sugar to the Zest. 2. Bring to a boil. 3. Reduce mixture over heat to...
by Melanie Kern | Nov 20, 2020
• 1 cup The Perfect Purée blend of your choice, thawed • 1 cup granulated sugar • 1/4 cup lemon juice • cornstarch slurry to thicken to desired consistency Method: 1. Slowly add the sugar to the blend. 2. Bring to a boil. 3. Reduce mixture over heat...
by Melanie Kern | Nov 20, 2020
• 3/4 cup The Perfect Purée concentrate of your choice, thawed • 1 cup granulated sugar • 1/4 cup lemon juice • cornstarch slurry to thicken to desired consistency Method: 1. Slowly add the sugar to the concentrate. 2. Bring to a boil. 3. Reduce...
by Melanie Kern | Nov 20, 2020
• 1 cup The Perfect Purée puree of your choice, thawed • 1 cup granulated sugar • 1/2 cup lemon juice • (optional) cornstarch slurry, as needed Method: 1. Slowly add the sugar to the puree. 2. Bring to a boil. 3. Reduce mixture over heat to desired...
by Melanie Kern | Nov 20, 2020
For the Bavarian Cream: • The Perfect Purée flavor of choice (flavor to taste) • 1 oz. gelatin • 8 oz. water • 1 qt. heavy cream • 1 qt. Vanilla Sauce Method for the Bavarian Cream: 1. Prepare Vanilla Sauce and set as ide to cool (recipe below). 2....
