Passion Fruit Cremeux: 120 g The Perfect Purée Passion Fruit Concentrate, thawed 170 g sugar 100 g egg 150 g egg yolks 200 g butter 4 g gelatin leaves 100 g Callebaut White Chocolate Method: In a saucepan heat the Passion Fruit puree. Bloom the gelatin in cold water....
Cherry Compote Insert: 180 g The Perfect Purée of Napa Valley Cherry Puree, thawed 250 g cherries fresh cut in halves 8 g pectin NH 60 g invert sugar 10 g lemon juice Method: Heat the cherry puree and invert sugar to 30ºC. Add the sugar previously mixed with the...
Components: Tartlet base Pistachio-miso ragout Peach mousse Pistachio sable (to garnish) Tartlet Base Ingredients for Tartlet Base: 300 g. AP Flour 100 g. Almond flour 80 g. Powder sugar 180 g. Vegan butter 40 g. Cold water Method for Tartlet Base: In a stand-up mixer...
Components: Mascarpone squares filled with Guava Gel Yuzu Air Peanut & Black Pepper Praline Pastelito Base (puff pastry) Ingredients for Pastelito Base: Puff Pastry 1 square 5”x5” Method for Pastelito Base : With a rolling pin, stretch the puff pastry to a...
Ingredients for the El Corazon Curd Tart: 24 oz. The Perfect Purée of Napa Valley El Corazon blend, thawed 21 oz. sugar 22 oz. whole egg 11 oz. egg yolks 6 ea gelatin sheets 8 oz. butter Method for the El Corazon Curd Tart: Soak gelatin sheets in cold water until...
