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Ginger Flan

Ginger Flan

by | May 4, 2015

Ingredients for the Custard: 1 ½ cups The Perfect Purée Sweet Ginger, thawed 12 eggs 48 oz. milk ½ tsp. salt 2 tsp. vanilla Method for the Custard: Scald milk. Stir in The Perfect Purée Sweet Ginger. In separate bowl, beat eggs, salt and vanilla. Gradually beat milk...
Frozen Kiwi Mousse

Frozen Kiwi Mousse

by | May 4, 2015

Ingredients: 10 oz. The Perfect Purée Kiwi Puree, strained 3 egg whites 1 tsp. pectin powder 4 oz. granulated sugar 12 oz. whipping cream Method: Combine egg whites, pectin powder, and granulated sugar in a mixing bowl. Bring to a safe temperature (140° F.) over...
Exotic Fruit Mousse

Exotic Fruit Mousse

by | May 4, 2015

    • 1 lb. The Perfect Purée Mango Puree, thawed     • 3 oz. The Perfect Purée Passion Fruit Concentrate, thawed     • 3 oz. The Perfect Purée Coconut Puree, thawed     • 4 oz. The Perfect Purée Banana Puree, thawed     • 7 egg yolks     • 3 oz. sugar     • 10 g...
Coconut Rice Pudding

Coconut Rice Pudding

by | May 4, 2015

    • 2 cups The Perfect Purée Coconut Puree, thawed     • 6 cups milk     • 2 cups heavy cream     • 1 cup long grain rice     • 1 tbsp. salt     • 8 large egg yolks     • 1 1/2 cups sugar, granulated     • 4 oz. butter, softened     • 1 tsp. vanilla extract Method:...
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...