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Tamarind Blood Orange Curd

Tamarind Blood Orange Curd

by | May 4, 2015

    • 1 1/2 cups granulated sugar     • 9 egg yolks     • 5 tbsp. The Perfect Purée Blood Orange Concentrate,  thawed     • 1 cup The Perfect Purée Tamarind,  thawed     • 2 oz. butter Method: 1. Fill a 4 qt. saucepot halfway with water and bring to a boil. 2. Combine...
Seedless Red Raspberry Jam

Seedless Red Raspberry Jam

by | May 4, 2015

    • 1 30 oz. jar The Perfect Purée Red Raspberry Puree, thawed     • 6 1/2 cups granulated sugar     • 1/2 tsp. butter     • 1 3-oz.packet liquid pectin Method: 1. In a large saucepot stir together Raspberry Puree, sugar, and butter. Bring mixture to a rolling boil...
Passion Fruit Curd

Passion Fruit Curd

by | May 4, 2015

    • 227 grams The Perfect Purée Passion Fruit Concentrate,  thawed     • 340 grams sugar     • 4 eggs     • 2 egg yolk     • 2 gelatin sheets     • 113 grams butter, unsalted Method: 1. Combine Passion Fruit Concentrate, sugar, eggs and egg yolks and cook until...
Lilikoi Butter

Lilikoi Butter

by | May 4, 2015

    • 7/8 cup The Perfect Purée Passion Fruit Concentrate,  thawed     • 7/8 cup water (to turn Passion Fruit Concentrate back to a juice)     • 4 whole eggs     • 2 cups sugar     • 4 oz. unsalted butter Method: 1. Mix Passion Fruit Concentrate with water (1:1 ratio)...
Halo Halo: Avocado Ice Cream and Passion Fruit Jelly

Halo Halo: Avocado Ice Cream and Passion Fruit Jelly

by | May 4, 2015

For the Avocado Ice Cream:     • 545 g. whole milk     • 172 1/2 g. heavy cream     • 35 g. milk powder     • 160 g. sugar     • 35 g. dry glucose     • 15 g. inverted sugar     • 30 g. egg yolks     • 4 g. PreGel Neutro sorbet stabilizer     • 200 g. avocado flesh...