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Coconut Panna Cotta with Blackberry Gelée

Coconut Panna Cotta with Blackberry Gelée

by | May 4, 2015

For the Coconut Base:     • 10 oz. milk     • 20 oz. heavy cream     • 8 oz. sugar, granulated     • 1 oz. gelatin, bloomed in one ounce of cold water (or 3 gelatin leaves)     • 10 oz. The Perfect Purée Coconut Puree, thawed Method for the Coconut Base: 1. In a heavy...
Coconut Crémeux with Green Apple Gelée

Coconut Crémeux with Green Apple Gelée

by | May 4, 2015

    • coriander blossoms     • green micro shiso leaves Cucumber Juice:     • 375 g. cucumber     • 10 g. Granny Smith apple peels Method: 1. Put the cucumbers and Granny Smith apple peels in a VitaMix blender and mix on medium until well blended. Strain through a...
Coconut Crème Brûlée

Coconut Crème Brûlée

by | May 4, 2015

    • 8 oz. The Perfect Purée Coconut Puree, thawed     • 1 14-oz. can sweetened condensed milk     • 1/3 cup evaporated milk     • 1 8-oz. package cream cheese, softened and cut up     • 5 extra large eggs     • 1/3 cup packed brown sugar     • Shredded coconut...
Chocolate Salted Chocolate Cream & Passion Fruit Gelée

Chocolate Salted Chocolate Cream & Passion Fruit Gelée

by | May 4, 2015

For the Passion Fruit Gelée:     • 250 g. The Perfect Purée Passion Fruit Concentrate, thawed     • 50 g. sugar     • 1 1/2 leaves gelatin, bloomed Method for the Passion Fruit Gelée: 1. Heat the Passion Fruit Concentrate with the sugar. 2. Add the bloomed gelatin to...
Carmelized Pineapple Pastry Cream

Carmelized Pineapple Pastry Cream

by | May 4, 2015

    • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate,  thawed     • 1 1/2 cups milk     • 1/4 cup cornstarch     • 1/2 cup sugar     • 1/4 tsp. salt     • 3 egg yolks     • 6 egg whites     • 1/4 tsp. cream of tartar Method: 1. In small saucepan, mix...