• 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...
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....
For the Honey Pomegranate Glaze: • 8 tsp. The Perfect Purée Pomegranate Concentrate, thawed • 40g honey • 5g sesame oil Method for the Honey Pomegranate Glaze: 1. Bring Pomegranate Concentrate and honey to simmer. 2. Add sesame oil and whisk. For the...
For the Brown Butter Cherry Sauce: • 1 oz. The Perfect Purée Cherry Puree, thawed • 30g brown butter • 10g water • A pinch of Xanthan Method for the Brown Butter Cherry Sauce: 1. Melt butter until turns golden and a nutty aroma starts to perfume. 2....
