Ingredients for Jasmine Semifreddo: 200 g. The Perfect Purée Cherry Puree, thawed 100 g. sugar 15 g. jasmine tea 3 gelatin sheets 50 g. greek yogurt 200 g. heavy cream 1 tsp. vanilla paste Method for Jasime Semifreddo: Bloom gelatin sheets in ice-cold water, set aside...
A take on Baba au Rhum featuring a vanilla cake donut soaked in pineapple simple syrup topped with coconut mousse, white chocolate, and gold leaf made using The Perfect Puree Carmelized Pineapple Concentrate and Coconut Puree. Ingredients for Vanilla Cake Donut: 434...
Citrusy and delicious prawn and lime crackers made with The Perfect Puree Lime Zest and served with a smooth and creamy lobster curry made with The Perfect Puree Coconut Puree. Ingredients for Lime & Prawn Crackers: 500 g. tapioca starch 500 g. shrimp or prawns –...
Sweet hibiscus moon pies dipped in chocolate, sprinkled with sea salt, and filled with marshmallow and a slightly sweet and tart hibiscus jelly made with The Perfect Puree Sweet Hibiscus. Ingredients for Sable Cookie Dough: 456 g. butter 340 g. powder sugar 68 g....
Stuffed croissants filled with pink guava syrup and a velvety pink guava mousseline made with The Perfect Puree Pink Guava Puree and topped with whipped cream, strawberries, and white chocolate. Ingredients: Day old croissant Method: You can use day-old croissants...
