• 1 cup The Perfect Purée Prickly Pear Puree, thawed • 2 tbsp. lemon juice • 1 cup superfine sugar • 4 egg yolks • 1 whole egg • 1 1/4 cup whipping cream Method: 1. Mix Prickly Pear Puree, lemon juice and 1/2 cup sugar in a small saucepan....
• 15 oz. The Perfect Purée Pomegranate Concentrate, thawed • 10 oz. sweetened condensed milk • 6 eggs • 3 egg yolks Method: 1. Warm the condensed milk with Pomegranate concentrate. 2. Mix the eggs and egg yolks with the pomegranate mixture. Pour into...
Pate a bombe: • 225 g. egg yolks • 150 g. sugar • 2 sheets gelatin, bloomed Method: 1. Place the sugar in a pot and add enough water to create a quicksand consistency. Place the yolks in the bowl of a Hobart stand mixer and whip until light and frothy....
For Passion Fruit base: • 6 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 6 oz. heavy cream • 6 egg yolks • 2 oz. sugar, granulated • 1 oz. cornstarch • 6 oz. raspberries • 1/2 oz. gelatin, bloomed in 1 oz. of cold water (or 3...
