by James Ratliff | May 4, 2015
• 16 oz. The Perfect Purée Black Currant Puree, thawed • 24 oz. light cream • 24 oz. heavy cream • 2 cups granulated sugar Method: 1. Mix light cream, heavy cream and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3...
by James Ratliff | May 4, 2015
• 30 oz. The Perfect Purée Banana Puree, thawed • 7 oz. water • 3 1/2 oz. glucose powder • 11 1/2 oz. granulated sugar • 0.1 oz. stabilizer Method: 1. Warm the water, glucose powder, sugar and stabilizer until all components are melted. 2. Add...
by James Ratliff | May 4, 2015
• 1 quart The Perfect Purée Apricot Puree, thawed • 16 oz. simple syrup (1:1 sugar to water) • 4 oz. water Method: 1. Blend all ingredients and process in ice cream machine until...
by James Ratliff | May 4, 2015
• 4 1/2 lb. The Perfect Purée Kiwi Puree, thawed • 13 oz. sugar • 1 tbsp. sorbet stabilizer • 15 oz. water • 6 1/2 oz. glucose Method: 1. Combine water with solids in a pan. 2. Heat to a syrupy consistency. 3. Remove from heat to cool. 4. Add the...
by James Ratliff | May 4, 2015
• 1 1/2 cups granulated sugar • 9 egg yolks • 5 tbsp. The Perfect Purée Blood Orange Concentrate, thawed • 1 cup The Perfect Purée Tamarind, thawed • 2 oz. butter Method: 1. Fill a 4 qt. saucepot halfway with water and bring to a boil. 2. Combine...
