by James Ratliff | May 4, 2015
For the Coconut Cilantro Sorbet: • 500 g. The Perfect Purée Coconut Puree, thawed • 350 g. water • 200 g. sugar • 50 g. dehydrated sugar • 100 g. cilantro Method for the Coconut Cilantro Sorbet: 1. Combine the coconut Pure, water, sugar, and...
by James Ratliff | May 4, 2015
For the Candied Citrus: • 300 g. sugar • 12 kumquat slices • Water Method for the Candied Citrus: 1. Boil 3 cups of water. Blanch the kumquats and shock in an ice bath. Combine the sugar and 300 grams of water to make a simple syrup. Pour the syrup into...
by James Ratliff | May 4, 2015
• 16 oz. The Perfect Purée Red Raspberry Puree, thawed • 8 oz. simple syrup • 3 tbsp. lemon juice Method: 1. In a large bowl combine Raspberry Puree with simple syrup and lemon juice. 2. Freeze in an ice cream maker according to manufacturer’s...
by James Ratliff | May 4, 2015
Crème Fraîche Sorbet: • 525 g. water • 80 g. glucose powder • 225 g. sugar • 55 g. lime juice • 2 limes, zested • 4 g. xantham gum • 375 g. crème fraîche Method: 1. Boil the water, glucose powder, sugar, lime juice and lime zest together....
by James Ratliff | May 4, 2015
• 8 lb. The Perfect Purée Red Raspberry Puree, thawed • 2 lb. water • 13 oz. glucose • 2 1/5 lb. sugar • 24 g. ice cream stabilizer Method: 1. Combine water with solids in a pan. 2. Heat to a syrupy consistency. 3. Remove from heat to cool. 4. Add...
