• 6 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 32 oz. heavy cream • 2 vanilla beans, split lengthwise • 16 large egg yolks, at room temperature • 2 large whole eggs, at room temperature • 1 3/4 cups sugar, granulated Method: 1....
Ingredients 2 tsp. The Perfect Purée Blackberry Puree, thawed 4 oz. bitter chocolate 3/4 cup heavy cream Method: Chop chocolate into small pieces. Heat cream to a simmer. Remove from heat. Whisk chocolate into the hot cream until melted. Whisk in Blackberry Puree....
For the Mango Panna Cotta: • 18 oz. The Perfect Purée Mango Puree, thawed • 12 oz. granulated sugar • 7 cups heavy cream • 2 cups whole milk • 2 tbsp. gelatin powder Method: 1. Combine sugar and cream in saucepan and bring to a scald. Remove from...
• 30 oz. The Perfect Purée Mango Puree, thawed • 10 sheets gelatin • 9 oz. sugar • 32 oz. cream Method: 1. Whip the cream. Dip the gelatin in cold water, just enough to cover the sheet. 2. Mix the sugar and Mango Puree. 3. Melt the gelatin in the...
