Ingredients for Peach Ginger Souffle: 30 g. The Perfect Purée Peach Ginger Blend, thawed 454 g. fresh red peaches 113 g. egg whites 28 g. sugar butter (as needed) sugar (as needed) Method for Peach Puree: Using firm peaches (not overly hard) rinse under cold water,...
Ingredients for Peach Ginger Donuts: 157 g. water 8 g. fresh yeast 250 g. AP Flour 80 g. milk 57 g. butter (softened) 65 g. sugar 275 g. AP Flour 6 g. salt 30 g. milk powder 43 g. fresh yeast 5 large egg yolks sugar (as needed) cinnamon (as needed) Method Peach Ginger...
Ingredients for Red Sangria Macarons: 185 g. almond flour 180 g. powdered sugar 5 g. salt 70 g. egg whites 185 g. sugar water (as needed) 75 g. egg whites 1 tbsp. sugar coloring (as needed) Method for Red Sangria Macarons: Preheat the oven to 325°. Sift together your...
Ingredients for Cucumber Lime Parfait Glacé: 12 g. The Perfect Puree Lime Zest, thawed 500 g. cucumber puree 150 g. sugar 80 g. yolk 10 g. gelatin 225 g. cream Method for Cucumber Lime Parfait Glacé: Bloom gelatin. Combine cucumber puree and Lime Zest. Add the sugar...
Ingredients for Key Lime Plated Dessert: 20 g. The Perfect Purée Lime Zest, thawed 25 g. The Perfect Purée Key Lime Concentrate, thawed 380 g. heavy cream 36 g. gelatin mass 370 g. white chocolate 400 g. heavy cream Method for Key Lime Plated Dessert: Boil 380g...
