Ginger Ganache

Ginger Ganache

by | May 4, 2015

Ingredients for Ginger Ganache: 150 grams The Perfect Purée Sweet Ginger, thawed 250 grams heavy cream 20 grams corn syrup 45 grams 38% milk chocolate, melted 300 grams 61% dark chocolate, melted 75 grams unsalted butter, room temperature Method for Ginger Ganache:...
El Corazon Maple Icing

El Corazon Maple Icing

by | May 4, 2015

    • 1 cup The Perfect Purée El Corazon blend, thawed     • 1 lb. cream cheese (softened)     • 2 oz. pure maple syrup Method: 1. Combine all ingredients and mix well.
Decadent Raspberry Sauce

Decadent Raspberry Sauce

by | May 4, 2015

    • 8 oz. The Perfect Purée Red Raspberry,  thawed     • 5 tbsp. granulated sugar     • 1 tbsp. fresh lemon juice     • 1 – 2 tbsp. liqueur (such as Grand Marnier, Creme de Cassis, or Framboise), optional Method: 1. In a bowl stir together Red Raspberry puree,...
Dave’s Crazy Compote

Dave’s Crazy Compote

by | May 4, 2015

    • 1 oz. unsalted butter     • 1/2 oz. extra virgin olive oil     • 1/2 cup sweet onions (small dice)     • 16 oz. Major Grey’s Mango Chutney     • 1/2 tsp. ground cinnamon     • 1 tbsp. brown sugar     • 1/2 cup dried currants     • 1 tbsp. cilantro, chopped     •...
Coconut Panna Cotta with Papaya-Mango Sauce

Coconut Panna Cotta with Papaya-Mango Sauce

by | May 4, 2015

For the Mango-Papaya Sauce:     • 3 oz. The Perfect Purée Mango Puree, thawed     • 3 oz. The Perfect Purée Papaya Puree, thawed     • 2 oz. simple syrup Method for the Mango-Papaya Sauce: 1. Combine ingredients and transfer to a squeeze bottle or covered storage...