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 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...
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 •...
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....
