• 1 cup The Perfect Purée Passion Colada blend, thawed • 2 cups simple syrup (1:1 ratio of sugar and water) • 1 cup pineapple juice • Zest from 1/2 orange • Zest from 1 lime Method: 1. To make simple syrup, mix 1 1/2 cups granulated sugar with 1 1/2...
Passion Fruit Sushi Wrapper: • 6 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 6 oz. The Perfect Purée Apricot Puree, thawed • 2 oz. pectin powder • 15 oz. sugar, granulated • 3 tbsp. glucose • 1 1/2 tsp. creme of tartar (tartaric...
For the Crust: • 1 cup flour • 1/4 cup powdered sugar • 1/2 cup butter • Dash salt For the Filling: • 1/2 cup The Perfect Purée Passion Fruit Concentrate, thawed • 3/4 cup sugar • 2 eggs • 2 tbsp. flour • 1/2 tsp. baking powder For...
• 500 g. The Perfect Purée Yuzu Luxe Sour blend, thawed • 2 tbsp. The Perfect Purée Chipotle Sour blend, thawed • 950 g. water • 400 g. granulated sugar • 107 g. atomized glucose • 10 g. trimoline, or inverted sugar • 9 g. sorbet stabilizer...
For the German Chocolate Cake: • 37 g. cocoa powder • 1 tbsp. coffee extract • 120 g. boiling water • 1 tbsp. vanilla extract • 118 g. buttermilk • 220 g. butter, room temperature • 333 g. sugar • 4 eggs • 3 3/10 g. baking soda...
