by James Ratliff | May 4, 2015
• 30 oz. The Perfect Purée White Peach Puree, thawed • 6 oz. water • 2 1/2 oz. glucose powder • 6 oz. granulated sugar • 0.15 oz. stabilizer Method: 1. Warm the water, glucose powder, sugar and stabilizer until all components are melted. 2. Add...
by James Ratliff | May 4, 2015
• 16 oz. The Perfect Purée Strawberry Puree, thawed or Red Raspberry, or Blackberry, • 24 oz. light cream • 24 oz. heavy cream • 2 cups granulated sugar Method: 1. Mix light cream, heavy cream and sugar in a medium saucepan. Bring...
by James Ratliff | May 4, 2015
Citrus Syrup: • 2 cups sugar • 2 cups water • 1 cup rice wine vinegar • 1 oz. fresh ginger, peeled and sliced • 4 kaffir lime leaves • 4 lemon grass, trimmed and mashed • 1 tsp. salt Method: 1. Place all ingredients into a sauce pot and...
by James Ratliff | May 4, 2015
Tamaya Gourmet Chilean Carica Fruit Fettuccine: • 240 g. sugar • 900 g. Tamaya Gourmet Chilean carica fruit • 100 g. The Perfect Purée Passion Fruit Concentrate, thawed • 5 37/100 g. low acyl gellan gum • 2 3/10 g. sodium citrate • 7 g. high...
by James Ratliff | May 4, 2015
• 1 1/2 cups The Perfect Purée Tamarind, thawed • 3/4 cups water • 1 3/4 cups simple syrup Method: 1. Combine ingredients and whisk thoroughly to combine. 2. Freeze in a sorbet maker according to manufacturer’s...
