by James Ratliff | 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,...
by James Ratliff | 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...
by James Ratliff | 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...
by James Ratliff | May 13, 2015
• 10 oz. The Perfect Purée Green Apple Puree, thawed • 1 lb. cream cheese • 4 oz. heavy cream (40% milkfat) • 1 egg • 3 oz. maple syrup • 1 cup graham cracker crumbs Method: 1. Preheat oven to 400°F. 2. Mix cream cheese (at room temperature) with...
by James Ratliff | May 13, 2015
Ingredients for Gingerbread Cookies: 3-4 tsp. The Perfect Purée Sweet Ginger, thawed ½ cup unsalted butter, softened ½ cup granulated sugar 4 oz. blackstrap or dark molasses 1 large egg 3 cups all-purpose flour ½ tsp. baking soda ½ tsp. ground cinnamon ¼ tsp. ground...
