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....
• 1 oz. The Perfect Purée Black Currant Puree, thawed • 15g water • A pinch of Ultratex-8 Method: 1. Whisk all ingredients until thick. 2. Use on salads and protein...
