• 1 30 oz. jar The Perfect Purée Red Raspberry Puree, thawed • 6 1/2 cups granulated sugar • 1/2 tsp. butter • 1 3-oz.packet liquid pectin Method: 1. In a large saucepot stir together Raspberry Puree, sugar, and butter. Bring mixture to a rolling boil...
• 7/8 cup The Perfect Purée Passion Fruit Concentrate, thawed • 7/8 cup water (to turn Passion Fruit Concentrate back to a juice) • 4 whole eggs • 2 cups sugar • 4 oz. unsalted butter Method: 1. Mix Passion Fruit Concentrate with water (1:1 ratio)...
For the Avocado Ice Cream: • 545 g. whole milk • 172 1/2 g. heavy cream • 35 g. milk powder • 160 g. sugar • 35 g. dry glucose • 15 g. inverted sugar • 30 g. egg yolks • 4 g. PreGel Neutro sorbet stabilizer • 200 g. avocado flesh...