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Flavored Ice

Flavored Ice

by | May 4, 2015

    • 3 cups filtered water     • 1/2 cup The Perfect Purée Blood Orange Concentrate, thawed          or  Apricot,          or  Banana,          or  Black Currant,          or  Blackberry,          or  Blueberry,          or  Carmelized Pineapple,          or  Cherry,...
Lemon Shortbread and Blackberry Coriander Glaze

Lemon Shortbread and Blackberry Coriander Glaze

by | May 4, 2015

For the Lemongrass Ice Cream:     • 500 g. lemongrass stalks, cleaned and cut into large peices     • 350 g. heavy cream     • 1036 g. whole milk     • 280 g. sugar     • 80 g. non-fat milk powder     • 5 g. PreGel Nitro ice cream stabilizer     • 60 g. egg yolks...
Kiwi Sauce

Kiwi Sauce

by | May 4, 2015

    • 8 oz. The Perfect Purée Kiwi Puree,  thawed     • 8 oz. water     • 1 cup granulated sugar     • 1 oz. fresh lemon juice Method: 1. Combine the water and granulated sugar in a saucepan and bring to a boil. Reduce to a simmer for 3 minutes. Remove the pan from...
Gingered Caramel Sauce

Gingered Caramel Sauce

by | May 4, 2015

Ingredients for Gingered Caramel Sauce: 1 ½ cup The Perfect Purée Sweet Ginger ¼ cup water 2 tbsp. corn syrup ½ cup cream ¼ cup unsalted butter, cut into pieces ¼ cup créme fraiche 1 cup sugar 1 tsp. vanilla ⅛ tsp. salt Method for Gingered Caramel Sauce: Stir sugar,...
Ginger Ganache

Ginger Ganache

by | May 4, 2015

Ingredients for Ginger Ganache: 150 grams The Perfect Purée Sweet Ginger, thawed 250 grams heavy cream 20 grams corn syrup 45 grams 38% milk chocolate, melted 300 grams 61% dark chocolate, melted 75 grams unsalted butter, room temperature Method for Ginger Ganache:...