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Kaffir Lime Yogurt with Asian Pears and Mango Pearls

Kaffir Lime Yogurt with Asian Pears and Mango Pearls

by | May 4, 2015

Rau Ram-Lime Sorbet:     • 1/5 oz. rau ram     • 6 oz. sugar     • 4 oz. lime juice     • 26 oz. water Method: 1. Blend the rau ram with lime juice and sugar. Strain the mixture into the water and combine. Churn in the Bravo ice cream machine according to the...
Ginger Flan

Ginger Flan

by | May 4, 2015

Ingredients for the Custard: 1 ½ cups The Perfect Purée Sweet Ginger, thawed 12 eggs 48 oz. milk ½ tsp. salt 2 tsp. vanilla Method for the Custard: Scald milk. Stir in The Perfect Purée Sweet Ginger. In separate bowl, beat eggs, salt and vanilla. Gradually beat milk...
Frozen Kiwi Mousse

Frozen Kiwi Mousse

by | May 4, 2015

Ingredients: 10 oz. The Perfect Purée Kiwi Puree, strained 3 egg whites 1 tsp. pectin powder 4 oz. granulated sugar 12 oz. whipping cream Method: Combine egg whites, pectin powder, and granulated sugar in a mixing bowl. Bring to a safe temperature (140° F.) over...
Exotic Fruit Mousse

Exotic Fruit Mousse

by | May 4, 2015

    • 1 lb. The Perfect Purée Mango Puree, thawed     • 3 oz. The Perfect Purée Passion Fruit Concentrate, thawed     • 3 oz. The Perfect Purée Coconut Puree, thawed     • 4 oz. The Perfect Purée Banana Puree, thawed     • 7 egg yolks     • 3 oz. sugar     • 10 g...
Coconut Rice Pudding

Coconut Rice Pudding

by | May 4, 2015

    • 2 cups The Perfect Purée Coconut Puree, thawed     • 6 cups milk     • 2 cups heavy cream     • 1 cup long grain rice     • 1 tbsp. salt     • 8 large egg yolks     • 1 1/2 cups sugar, granulated     • 4 oz. butter, softened     • 1 tsp. vanilla extract Method:...