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Bavaroise Vanilla Pear & Chocolate Truffle

Bavaroise Vanilla Pear & Chocolate Truffle

by | May 4, 2015

For Bavaroise Vanilla Pear:     • 1 oz. The Perfect Purée Pear Puree, thawed     • 1 oz. sugar     • 15 oz. egg yolks, beaten     • 2 whole vanilla beans     • 1 oz. gelatin     • 1 quart cream Method: 1. Make a Creme Anglaise with Pear Puree, sugar, egg yolks, and...
Banana Cannoli

Banana Cannoli

by | May 4, 2015

    • 8 oz. The Perfect Purée Banana Puree, thawed     • 1/2 tsp. The Perfect Purée Orange Zest, thawed     • 8 oz. water     • 4 oz. dark rum     • 4 tbsp. confectioners sugar     • 15 oz. whole milk ricotta cheese Method: 1. Combine water, rum and sugar in a small...
Banana Bavarian Cream

Banana Bavarian Cream

by | May 4, 2015

    • 6 oz. The Perfect Purée Banana Puree,  thawed     • 8 egg yolks (2/3 cup)     • 4 oz. sugar     • 2 tbsp. gelatin powder     • 4 oz. cold water     • 16 oz. milk     • 1 tsp. vanilla extract     • 2 cups heavy cream Method: 1. In a mixer with the whip...
Carmelized Pineapple Coconut Tapioca Pudding

Carmelized Pineapple Coconut Tapioca Pudding

by | May 4, 2015

    • 1 1/4 cups The Perfect Purée Coconut Puree, thawed     • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed     • 1/3 cup small pearl tapioca     • 1 cup whole milk     • 1/4 cup sugar     • 1/2 vanilla bean, split lengthwise     • 3/4 cup...
Vanilla Creamsicle Frosting

Vanilla Creamsicle Frosting

by | May 4, 2015

    • 1 tsp. The Perfect Purée Orange Zest, thawed     • 1/2 cup powdered sugar, sifted     • 1 cup unsalted butter     • 1/2 tsp. salt     • 1 tsp. vanilla     • 1 tsp. milk Method: 1. Use a basic vanilla cake recipe to prepare cupcakes. 2. To prepare frosting, whip...