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Lemon Biscotti

Lemon Biscotti

by | May 13, 2015

    • 1/4 cup The Perfect Purée Lemon Zest, thawed     • 1 1/4 cups unsalted butter, softened     • 3 2/3 cups sugar     • 5 eggs     • 5 1/2 cups all-purpose flour     • 2 tsp. baking powder     • 1/2 tsp. salt     • 1 egg, beaten     • Sanding or sparkling sugar, if...
Kiwi Mousse Cake

Kiwi Mousse Cake

by | May 13, 2015

For the sponge and soak:     • 6 eggs     • 5 oz. granulated sugar     • 1 pinch salt     • 6 oz. cake flour, sifted     • 2 oz. melted butter Method: 1. Preheat oven to 400° F. 2. Combine the eggs, sugar and salt in the bowl of a mixer. Heat over simmering water,...
Key Lime & Coconut Macaroons

Key Lime & Coconut Macaroons

by | May 13, 2015

Ingredients: 2 tbsp. The Perfect Purée Key Lime Concentrate,  thawed 14 oz. sweetened shredded coconut 14 oz. sweetened condensed milk 3 tbsp. key lime zest, chopped fine (or substitute regular lime) 2 large free-range egg whites, room temperature 1/2 tsp. sea salt...
Hazelnut Piedmont Praliné Lenôtre with Mango Lemon Jelly

Hazelnut Piedmont Praliné Lenôtre with Mango Lemon Jelly

by | May 13, 2015

    • Glass tuille (to assemble and serve)     • Chocolate garnish (to assemble and serve) Hazelnut Streusel:     • 110 g. hazelnuts     • 90 g. flour     • 90 g. brown sugar     • 100 g. butter Method: 1. Mix the hazelnuts, flour, brown sugar and butter in the Hobart...