by Heather Ross | Sep 5, 2017
• 4 oz.The Perfect Purée Mango Puree, thawed • 2 eggs • 10 oz. heavy cream • 0.3 oz. gelatin sheets • 0.9 oz. unsalted butter • 1.8 oz. granulated sugar • 0.02 oz. mango extract • 0.05 oz. gold food coloring • 1 oz. brunoise mango Method: 1. Measure out 10 oz. of...
by Heather Ross | Sep 5, 2017
• 1 kg. The Perfect Purée (Purée of your choice), thawed • 1 qt. heavy cream • 1/8 tsp. salt • 18 oz. sugar, divided • 1 lb. egg yolks Method: 1. Place 9 oz. sugar, heavy cream and salt in a pot and bring to a boil. 2. Place eggs yolks and the other 9 oz. sugar in a...
by Heather Ross | Sep 5, 2017
• 1 jar The Perfect Purée (Purée of your choice), thawed • 10 oz. sugar • 11 oz. cold water • 5 oz. Freeze-N-Thaw Pastry Cream Mix • 3 oz. butter Method: 1. Mix cold water and Freeze-N-Thaw Pastry Cream Mix together until smooth and dissolved. 2. Bring purée and sugar...
by Heather Ross | Sep 5, 2017
Ingredients for Vanilla Mascarpone Mousse (Vanilla Custard and Mascarpone Cream): • 1 sheet gelatin • 1 Tbsp. vanilla extract • 250 ml cream • 50 grams egg yolks • 65 grams sugar Method for Vanilla Custard: 1. Make a créme anglaise with all of the ingredients but the...
by Heather Ross | Aug 31, 2017
• 2 oz. Torres 15 • 3/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. ginger syrup • 1/4 oz. pineapple juice • 1/2 oz. lime juice • Dash of Angostura and Peychaud Bitters Method: Shake ingredients and serve in a rocks glass over crushed ice Queen’s...
