by James Ratliff | May 4, 2015
• 4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 24 oz. light cream • 24 oz. heavy cream • 1 cup granulated sugar Method: 1. Mix light cream, heavy cream and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3 minutes,...
by James Ratliff | May 4, 2015
Carmelized Pineapple Chile Gelato: • 3 egg yolks • 2 cups milk • 1/2 cup sugar • 1 1/2 cups The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/2 cup heavy cream • 1 tsp. dried chile flakes Method: 1. Place the egg yolks in a small...
by James Ratliff | May 4, 2015
• 30 oz. The Perfect Purée Mango Puree, thawed • 14 oz. water • 3 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 Mango Puree...
by James Ratliff | May 4, 2015
• 4 cups The Perfect Purée Mango Puree, thawed • 2 cups finely diced mango • 1 1/2 cups granulated sugar • 1/2 cups orange juice • 1/4 cups honey • 2 1/2 cups cold whole milk Method: 1. Combine Mango Puree with the diced mango, sugar, orange...
by James Ratliff | May 4, 2015
• 2 cups The Perfect Purée Mandarin/Tangerine Concentrate, thawed • 1 cup sugar • 2 1/4 cups water Method: 1. Heat sugar and water together swirling pan until sugar is dissolved. Cool. 2. Whisk in Mandarin Tangerine Concentrate. Chill. 3. Make according to...
