by James Ratliff | May 4, 2015
• 8 oz. The Perfect Purée Red Raspberry Puree, thawed • 10 oz. nonfat or 1% milk • 4 packets sugar substitute • 3 tbsp. instant nonfat milk powder • 1 1/2 tbsp. lemon juice • 3/4 tsp. vanilla Method: 1. In a bowl stir together milk, sugar...
by James Ratliff | May 4, 2015
• 2 cups The Perfect Purée Coconut Puree, thawed • 1 cup simple syrup • 3 tbsp. lime juice Method: 1. In a large bowl combine Coconut puree with simple syrup and lime juice. 2. Freeze in an ice cream maker according to package directions. 3. Cool; chill...
by James Ratliff | May 4, 2015
• 1 1/2 cups The Perfect Purée Coconut, thawed • 1/2 cup sugar • 6 egg yolks • 1/2 tsp. vanilla • 2 cups milk • 1/2 cup heavy cream Method: 1. Heat milk and sugar. 2. Beat egg yolks in a small bowl. 3. Add a little hot milk to eggs. 4. Place...
by James Ratliff | May 4, 2015
Coconut Frozen Yogurt (Yield: 1.5 kilograms): • 780 g. skim milk • 150 g. sugar • 100 g. PreGel ice cream stabilizer • 450 g. The Perfect Purée Coconut Puree, thawed • 120 g. Greek yogurt Method: 1. Heat the milk in a pot to 65ºC. Whisk together...
by James Ratliff | May 4, 2015
• 1 kg. The Perfect Purée Cherry Puree, thawed • 595 g. water • 91 g. atomized glucose • 20 g. inverted sugar • 304 g. sugar Method: 1. Combine the water, glucose, inverted sugar, and sugar in a pot and bring the mixture to a boil. 2. Add the...
