Tropical Verrines

Tropical Verrines

by | May 4, 2015

Coconut Cream:     • 2 cups milk     • 10 tbsp. sugar     • 6 large egg yolks     • 4 tbsp. cornstarch     • 2 tsp. vanilla extract     • 8 1/2 oz. coconut milk     • 8 1/2 oz. whipped cream Method: 1. Heat 1 1/2 cups of the milk and 4 tbsp. of sugar in a medium...
Tapioca Passion Fruit Coconut Parfaits

Tapioca Passion Fruit Coconut Parfaits

by | May 4, 2015

    • 2 cups canned unsweetened coconut milk     • 1 cup heavy cream     • 1 piece of peeled fresh ginger (1 1/2 inches), cut into 1/8-inch-thick slices     • 1 3/4 tsp. unflavored gelatin     • 3/4 cup plus 1 tsp. sugar     • 5 green cardamom pods     • 10 whole...
Strawberry–White Chocolate Mousse

Strawberry–White Chocolate Mousse

by | May 4, 2015

For the Filling:     • 20 oz. The Perfect Purée Strawberry Puree, thawed     • 8 oz. egg whites     • 1 oz. powdered pectin     • 4 oz. granulated sugar     • 1 tbsp. powdered gelatin     • 3 oz. cold water     • 8 oz. white chocolate     • 3 oz. lemon juice     • 16...
Sticky Toffee Pudding with Blood Orange Sauce

Sticky Toffee Pudding with Blood Orange Sauce

by | May 4, 2015

    • Pistachio oil (to assemble and serve) For the Pistachio-Nougat Glacé:     • 1 1/2 cups heavy cream     • 1/2 cups sugar     • 1/3 cups water     • 1 1/2 sheets gelatin     • 6 egg yolks     • 1/2 cup PreGel pistachio paste     • 1 tsp. salt Method for the...
Red Raspberry Pudding

Red Raspberry Pudding

by | May 4, 2015

    • 8 oz. The Perfect Purée Red Raspberry,  thawed     • 1/4 cup granulated sugar     • 3 tbsp. dry red wine     • 1 tbsp. quick-cooking tapioca     • Creme fraiche or whipped cream and raspberries for garnish Method: 1. In a medium saucepan stir together all...