by James Ratliff May 4, 2015
For the White Peach Pastry Cream: • 1 1/2 cups The Perfect Purée White Peach Puree, thawed • 2 cups milk • 1 vanilla bean, split • 1 tsp. salt • 1 oz. flour • 4 1/2 oz. sugar • 1 1/2 oz. cornstarch • 5 egg yolks • 3 oz. butter, room...
by James Ratliff May 4, 2015
Coconut Cream: • 2 cups milk • 10 tbsp. sugar • 6 large egg yolks • 4 tbsp. cornstarch • 2 tsp. vanilla extract • 8 1/2 oz. coconut milk • 8 1/2 oz. whipped cream Method: 1. Heat 1 1/2 cups of the milk and 4 tbsp. of sugar in a medium...
by James Ratliff May 4, 2015
• 2 cups canned unsweetened coconut milk • 1 cup heavy cream • 1 piece of peeled fresh ginger (1 1/2 inches), cut into 1/8-inch-thick slices • 1 3/4 tsp. unflavored gelatin • 3/4 cup plus 1 tsp. sugar • 5 green cardamom pods • 10 whole...
by James Ratliff May 4, 2015
For the Filling: • 20 oz. The Perfect Purée Strawberry Puree, thawed • 8 oz. egg whites • 1 oz. powdered pectin • 4 oz. granulated sugar • 1 tbsp. powdered gelatin • 3 oz. cold water • 8 oz. white chocolate • 3 oz. lemon juice • 16...
by James Ratliff May 4, 2015
• Pistachio oil (to assemble and serve) For the Pistachio-Nougat Glacé: • 1 1/2 cups heavy cream • 1/2 cups sugar • 1/3 cups water • 1 1/2 sheets gelatin • 6 egg yolks • 1/2 cup PreGel pistachio paste • 1 tsp. salt Method for the...
