by James Ratliff | May 13, 2015
Ingredients for Raspberry Jam: 4 cups The Perfect Purée Red Raspberry Puree, thawed 5 cups granulated sugar 1 pkg. Sure-Jel powdered pectin Method for Raspberry Jam: Mix Sure-Jel and Red Raspberry Puree together in a non-reactive large deep saucepan. Place over heat...
by James Ratliff | May 13, 2015
• 2 cups graham cracker crumbs • 3/4 cup sugar • 8 oz. melted unsalted butter Method: 1. Combine the ingredients in a bowl and press firmly into the bottom and sides of an ungreased 10″ springform pan. For the Cheesecake: • 1 cup The Perfect Purée...
by James Ratliff | May 13, 2015
For the Pomegranate Caramel: • 38 g. The Perfect Purée Pomegranate Concentrate, thawed • 238 g. sugar • 24 g. glucose • 184 g. water • 450 g. heavy cream • 66 g. butter Method for the Pomegranate Caramel: 1. Combine sugar, glucose and water in...
by James Ratliff | May 13, 2015
Pistachio Ice Cream: • 835 g. milk • 500 g. heavy cream • 250 g. pistachio paste • 250 g. sugar • 100 g. egg yolk • 35 g. atomized glucose • 3 g. kappa carrageenan • 3 g. mono and diglyceride • 2 1/2 g. salt • 2 g. iota...
by James Ratliff | May 13, 2015
Pound cake: • 4 oz. The Perfect Purée Pear Puree, thawed • 8 oz. butter at room temperature • 2 3/4 cups granulated sugar • 6 extra large eggs • 3 cups all-purpose flour • 1/2 tsp. salt • 1/4 tsp. baking soda • 4 oz. sour cream •...
