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Olive Oil & Lime Financier and Carmelized Pineapple Chile Gelato

Olive Oil & Lime Financier and Carmelized Pineapple Chile Gelato

by | May 4, 2015

Carmelized Pineapple Chile Gelato:     • 3 egg yolks     • 2 cups milk     • 1/2 cup sugar     • 1 1/2 cups The Perfect Purée Carmelized Pineapple Concentrate,  thawed     • 1/2 cup heavy cream     • 1 tsp. dried chile flakes Method: 1. Place the egg yolks in a small...
Mango Sorbet

Mango Sorbet

by | May 4, 2015

    • 30 oz. The Perfect Purée Mango Puree, thawed     • 14 oz. water     • 3 oz. glucose powder     • 6 oz. granulated sugar     • 0.15 oz. stabilizer Method: 1. Warm the water, glucose powder, sugar and stabilizer until all components are melted. 2. Add Mango Puree...
Mango Sherbet

Mango Sherbet

by | May 4, 2015

    • 4 cups The Perfect Purée Mango Puree, thawed     • 2 cups finely diced mango     • 1 1/2 cups granulated sugar     • 1/2 cups orange juice     • 1/4 cups honey     • 2 1/2 cups cold whole milk Method: 1. Combine Mango Puree with the diced mango, sugar, orange...
Mandarin/Tangerine Sorbet

Mandarin/Tangerine Sorbet

by | May 4, 2015

    • 2 cups The Perfect Purée Mandarin/Tangerine Concentrate, thawed     • 1 cup sugar     • 2 1/4 cups water Method: 1. Heat sugar and water together swirling pan until sugar is dissolved. Cool. 2. Whisk in Mandarin Tangerine Concentrate. Chill. 3. Make according to...
Lychee Sorbet, Pineapple, Carica and Eucalyptus Yogurt

Lychee Sorbet, Pineapple, Carica and Eucalyptus Yogurt

by | May 4, 2015

For the Lychee Sorbet:     • 450 g. The Perfect Purée Lychee Puree, thawed     • 100 g. sugar     • 3 1/5 g. sorbet stabilizer     • 100 g. water     • 100 g. glucose     • 5 g. milk powder     • 50 g. lime juice Method for the Lychee Sorbet: 1. Bloom the gelatin. 2....