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Strawberry–White Chocolate Mousse

Strawberry–White Chocolate Mousse

by | May 4, 2015

For the Filling:     • 20 oz. The Perfect Purée Strawberry Puree, thawed     • 8 oz. egg whites     • 1 oz. powdered pectin     • 4 oz. granulated sugar     • 1 tbsp. powdered gelatin     • 3 oz. cold water     • 8 oz. white chocolate     • 3 oz. lemon juice     • 16...
Sticky Toffee Pudding with Blood Orange Sauce

Sticky Toffee Pudding with Blood Orange Sauce

by | May 4, 2015

    • Pistachio oil (to assemble and serve) For the Pistachio-Nougat Glacé:     • 1 1/2 cups heavy cream     • 1/2 cups sugar     • 1/3 cups water     • 1 1/2 sheets gelatin     • 6 egg yolks     • 1/2 cup PreGel pistachio paste     • 1 tsp. salt Method for the...
Red Raspberry Pudding

Red Raspberry Pudding

by | May 4, 2015

    • 8 oz. The Perfect Purée Red Raspberry,  thawed     • 1/4 cup granulated sugar     • 3 tbsp. dry red wine     • 1 tbsp. quick-cooking tapioca     • Creme fraiche or whipped cream and raspberries for garnish Method: 1. In a medium saucepan stir together all...
Prickly Pear Semifreddo

Prickly Pear Semifreddo

by | May 4, 2015

    • 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....
Pomegranate Flan

Pomegranate Flan

by | May 4, 2015

    • 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...