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Pomegranate Caramel Jack-O’-Lantern Pralines

Pomegranate Caramel Jack-O’-Lantern Pralines

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...
Pistachio Veil with Carmelized White Chocolate Cremeux

Pistachio Veil with Carmelized White Chocolate Cremeux

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...
Pear Poundcake with Pear Liqueur Sauce

Pear Poundcake with Pear Liqueur Sauce

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     •...
Passion Fruit Cheesecake

Passion Fruit Cheesecake

For the Filling:     • 1/3 cup The Perfect Purée Passion Fruit Concentrate, thawed     • 1 envelope unflavored gelatin     • 1/4 cup cool water     • 1 lb. cream cheese, at room temperature     • 1 cup sugar     • 5 egg yolks     • 1 1/2 cups heavy cream Method: 1....
Meyer Lemon Pound Cake

Meyer Lemon Pound Cake

    • 1/4 cup The Perfect Purée Meyer Lemon Concentrate, thawed  • 6 eggs, room temperature     • 8 oz. butter, room temperature     • 2 cups granulated sugar     • 2 cups all purpose flour     • 1/4 tsp. salt     • 1/2 tsp. baking soda     • 1/4 cup milk Method: 1....