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Molten Chocolate Cream Filling (Blackberry)

Molten Chocolate Cream Filling (Blackberry)

by | May 4, 2015

Ingredients  2 tsp. The Perfect Purée Blackberry Puree, thawed 4 oz. bitter chocolate 3/4 cup heavy cream Method: Chop chocolate into small pieces. Heat cream to a simmer. Remove from heat. Whisk chocolate into the hot cream until melted. Whisk in Blackberry Puree....
Mango Panna Cotta with Strawberry Kiwi Salsa

Mango Panna Cotta with Strawberry Kiwi Salsa

by | May 4, 2015

For the Mango Panna Cotta:     • 18 oz. The Perfect Purée Mango Puree, thawed     • 12 oz. granulated sugar     • 7 cups heavy cream     • 2 cups whole milk     • 2 tbsp. gelatin powder Method: 1. Combine sugar and cream in saucepan and bring to a scald. Remove from...
Mango Mousse

Mango Mousse

by | May 4, 2015

    • 30 oz. The Perfect Purée Mango Puree, thawed     • 10 sheets gelatin     • 9 oz. sugar     • 32 oz. cream Method: 1. Whip the cream. Dip the gelatin in cold water, just enough to cover the sheet. 2. Mix the sugar and Mango Puree. 3. Melt the gelatin in the...
Lemon-Cranberry Yogurt Parfait

Lemon-Cranberry Yogurt Parfait

by | May 4, 2015

    • 1/4 cup The Perfect Purée Cranberry Puree,  thawed     • 1 cup heavy cream, chilled     • 1 cup 2% Greek-style plain yogurt     • 1/4 cup unflavored gelatin     • 1 tsp. water     • 1 tbsp. fresh lemon juice     • 1 tbsp. finely grated lemon zest     • 3 tbsp....
Key Lime White Chocolate Bavarian Cream

Key Lime White Chocolate Bavarian Cream

by | May 4, 2015

    • 4 oz. The Perfect Purée Key Lime Concentrate, thawed     • 1 oz. gelatin     • 1 cup water     • 1 cups milk     • 3 oz. sugar + 2 tbsp. sugar, divided     • 3 egg yolks     • 8 oz. white chocolate, cut in small pieces     • 2 cups heavy cream Method: 1. Bloom...