For the Apricot Soufflé: • 6 oz. The Perfect Purée Apricot Puree, thawed and reduced by 1/2 with 1 ounce granulated sugar • Softened butter as needed • Granulated sugar as needed • 2 oz. granulated sugar • 2 tbsp. cornstarch • 1 oz. softened...
• 8 oz. The Perfect Purée Red Raspberry Puree, thawed • 2 envelopes unflavored gelatin • 4 oz. lemon juice • 8 egg yolks at room temperature • 1 cup granulated sugar • 2 oz. Framboise or raspberry liqueur • 8 egg whites, at room temperature...
Ingredients: 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed 2 cups cream 1/2 cup sugar 1 vanilla bean 6 egg yolks 1/2 cup brown sugar 1/4 cup fine coconut Method: Preheat oven to 300°F. Place 8 small ramekins (4 oz. each) into a shallow pan. Fill...
For the Molten Chocolate Cream Filling: • 2 tsp. The Perfect Purée Blackberry Puree, thawed • 4 oz. bitter chocolate • 3/4 cup heavy cream Method for the Molten Chocolate Cream Filling: 1. Chop chocolate into small pieces. 2. Heat cream to a simmer. Remove...
