Prickly Pear Semifreddo

Prickly Pear Semifreddo

by | May 4, 2015

    • 1 cup The Perfect Purée Prickly Pear Puree, thawed     • 2 tbsp. lemon juice     • 1 cup superfine sugar     • 4 egg yolks     • 1 whole egg     • 1 1/4 cup whipping cream Method: 1. Mix Prickly Pear Puree, lemon juice and 1/2 cup sugar in a small saucepan....
Pomegranate Flan

Pomegranate Flan

by | May 4, 2015

    • 15 oz. The Perfect Purée Pomegranate Concentrate, thawed     • 10 oz. sweetened condensed milk     • 6 eggs     • 3 egg yolks Method: 1. Warm the condensed milk with Pomegranate concentrate. 2. Mix the eggs and egg yolks with the pomegranate mixture. Pour into...
Pear Parfait with Fizzy Meringue and Concord Grape Sorbet

Pear Parfait with Fizzy Meringue and Concord Grape Sorbet

by | May 4, 2015

Pate a bombe:     • 225 g. egg yolks     • 150 g. sugar     • 2 sheets gelatin, bloomed Method: 1. Place the sugar in a pot and add enough water to create a quicksand consistency. Place the yolks in the bowl of a Hobart stand mixer and whip until light and frothy....
Passion Fruit Sabayon

Passion Fruit Sabayon

by | May 4, 2015

    • 16 egg yolks     • 2 cups sugar, granulated     • 1 pinch salt     • 2 cups The Perfect Purée Passion Fruit Concentrate,  thawed     • 2 cups heavy cream     • 1 pint blueberries     • 1 pint raspberries     • 1 pint strawberries Method: 1. In a mixing bowl...
Passion Fruit Sabayon

Passion Fruit Gratin

by | May 4, 2015

For Passion Fruit base:     • 6 oz. The Perfect Purée Passion Fruit Concentrate,  thawed     • 6 oz. heavy cream     • 6 egg yolks     • 2 oz. sugar, granulated     • 1 oz. cornstarch     • 6 oz. raspberries     • 1/2 oz. gelatin, bloomed in 1 oz. of cold water (or 3...