• 1 cup The Perfect Purée Prickly Pear Puree, thawed • 4 1/2 tsp. sugar • 1 1/3 tsp. apple pectin • 1 cup sugar • 3 tbsp. glucose • 1/4 tsp. tartaric acid Method: 1. Weigh and portion all the ingredients. 2. Set up bain marie for your whisk,...
For the Ganache Filling: • 3 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 9 oz. The Perfect Purée Coconut Puree, thawed • 1 tbsp. sugar • 16 oz. bittersweet chocolate • 3 oz. dried grated coconut, lightly toasted • 3 tbsp. dark rum...
• 16 oz. any The Perfect Purée of Napa Valley fruit puree • 8 oz. sugar • 3 oz. liquid pectin • 6 oz. sugar Method: 1. In a heavy bottom sauce pan bring The Perfect Purée fruit puree and 8 oz. of sugar to 222°. 2. Add in the liquid pectin and 6 oz. of...
• 1800 g. The Perfect Purée Passion Fruit Concentrate, thawed • 180 g. sugar • 66 g. apple pectin • 1800 g. sugar • 360 g. glucose • 27 g. tartaric acid Method: 1. Weigh and portion all the ingredients. 2. Set up bain marie for your whisk,...
• 200 g. The Perfect Purée Orange Zest, thawed • 1600 g. orange juice • 180 g. sugar • 44 g. apple pectin • 1800 g. sugar • 360 g. glucose • 27 g. tartaric acid Method: 1. Weigh and portion all the ingredients. 2. Set up bain marie for your...
