by James Ratliff | 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...
by James Ratliff | 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...
by James Ratliff | 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...
by James Ratliff | 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....
by James Ratliff | May 4, 2015
• Grapefruit segments For the Lychee Sorbet: • 15 oz. The Perfect Purée Lychee Puree, thawed • 1 sheet gelatin, silver • 2 oz. sugar • 2 tsp. lemon juice Method for the Lychee Sorbet: 1. Bloom the gelatin in ice water. In a pot, heat the sugar and...
