by James Ratliff | May 4, 2015
• 30 oz. The Perfect Purée Pear Puree, thawed • 9 oz. water • 2 1/2 oz. glucose powder • 5 oz. granulated sugar • 0.15 oz. stabilizer Method: 1. Warm the water, glucose powder, sugar and stabilizer until all components are melted. 2. Add Pear Puree...
by James Ratliff | May 4, 2015
• 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 2 cups heavy cream • 1 cup whole milk • 3/4 cup granulated sugar • Table salt • 5 large eggs • 1 1/2 cups toasted macadamias Method for Passion Fruit Macadamia Ice Cream: 1. In...
by James Ratliff | May 4, 2015
Pineapple Sauce: • 500 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 75 g. sugar • Lemon juice • 4 g. agar Method: 1. Bring the pineapple concentrate, sugar, and lemon juice to a boil. Whisk in the agar and cook for 30 seconds. Chill...
by James Ratliff | May 4, 2015
• 30 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 26 1/2 oz. water • 5 1/2 oz. glucose powder • 12 1/2 oz. granulated sugar • 0.25 oz. stabilizer Method: 1. Warm the water, glucose powder, sugar and stabilizer until all components are...
by James Ratliff | May 4, 2015
• 4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 24 oz. light cream • 24 oz. heavy cream • 1 cup granulated sugar Method: 1. Mix light cream, heavy cream and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3 minutes,...
