Select Page
Mandarin Tangerine Semifreddo with Macadamia Brittle

Mandarin Tangerine Semifreddo with Macadamia Brittle

by | May 13, 2015

 • 2 tbsp. unsalted butter, divided     • 2 cups sugar     • 1 cup light corn syrup     • 1 cup water     • 1/4 tsp. salt     • 2 cups macadamia nuts, blanched, toasted and coarsely chopped     • 1/2 tsp. baking soda     • 1 tsp. flaked sea salt (preferred Maldon)...
Lemon Zest Pâte de Fruit

Lemon Zest Pâte de Fruit

by | May 12, 2015

    • 1600 g. Meyer Lemon Juice (1:1 Water and The Perfect Purée Meyer Lemon Concentrate, thawed)     • 200 g. The Perfect Purée Lemon Zest, thawed     • 180 g. sugar     • 44 g. apple pectin     • 1800 g. sugar     • 360 g. glucose     • 27 g. tartaric acid Method:...
Fruit Purée Pâte de Fruit

Fruit Purée Pâte de Fruit

by | May 12, 2015

 • 1800 g. The Perfect Purée Green Apple Puree, thawed          or  Kiwi,          or  Apricot,          or  Blackberry,          or  Blueberry,          or  Mango,          or  Papaya,          or  Pear,          or  Pink Guava,          or  Red Raspberry,         ...
Lemon Zest Pâte de Fruit

Fruit Concentrate Pâte de Fruit

by | May 12, 2015

    • 1800 g. The Perfect Purée Blood Orange Concentrate, thawed          or  Carmelized Pineapple Concentrate,          or  Mandarin/Tangerine Concentrate,          or  Pomegranate Concentrate,          or  Key Lime Concentrate,          or  Meyer Lemon Concentrate,...
Lemon Zest Pâte de Fruit

Blackberry Pâte de Fruit

by | May 12, 2015

• 1 jar The Perfect Purée Blackberry Puree, thawed     • 4 1/5 oz. sugar     • 1 oz. pectin     • 10 oz. apple juice     • Pinch of salt     • 1/2 tsp. Saigon cinnamon     • 35 oz. sugar     • 6 oz. corn syrup     • 13/20 oz. citric acid Method: 1. Add Blackberry...