by James Ratliff | May 4, 2015
Pate a bombe: • 225 g. egg yolks • 150 g. sugar • 2 sheets gelatin, bloomed Method: 1. Place the sugar in a pot and add enough water to create a quicksand consistency. Place the yolks in the bowl of a Hobart stand mixer and whip until light and frothy....
by James Ratliff | May 4, 2015
• 16 egg yolks • 2 cups sugar, granulated • 1 pinch salt • 2 cups The Perfect Purée Passion Fruit Concentrate, thawed • 2 cups heavy cream • 1 pint blueberries • 1 pint raspberries • 1 pint strawberries Method: 1. In a mixing bowl...
by James Ratliff | May 4, 2015
For Passion Fruit base: • 6 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 6 oz. heavy cream • 6 egg yolks • 2 oz. sugar, granulated • 1 oz. cornstarch • 6 oz. raspberries • 1/2 oz. gelatin, bloomed in 1 oz. of cold water (or 3...
by James Ratliff | May 4, 2015
• 6 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 32 oz. heavy cream • 2 vanilla beans, split lengthwise • 16 large egg yolks, at room temperature • 2 large whole eggs, at room temperature • 1 3/4 cups sugar, granulated Method: 1....
by James Ratliff | 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....
