by James Ratliff | May 4, 2015
• 4 oz. sugar • 8 oz. unsalted butter • 1 egg • 1 tsp. vanilla extract • 16 oz. pastry flour • 1/4 tsp. salt Method: 1. Using an electric mixer, mix cream butter and sugar together until smooth. 2. Add egg and vanilla and mix well. 3. Then add...
by James Ratliff | May 4, 2015
• 2 cups champagne • 2 cups The Perfect Purée Pomegranate Concentrate, thawed • 2 cups water • 1 cup sugar Method: 1. Combine champagne, water and sugar in a saucepan and bring to a boil. Boil long enough to burn off the alcohol and dissolve sugar...
by James Ratliff | May 4, 2015
• 8 oz. The Perfect Purée Cherry, thawed • 1 tsp. The Perfect Purée Lemon Zest, thawed • 5 tbsp. granulated sugar • 1/2 oz. fresh lemon juice • 1 oz. liqueur (such as Kirsch, Grand Marnier, Creme de Cassis, or Framboise), optional Method: 1. In a...
by James Ratliff | May 4, 2015
• 30 oz. The Perfect Purée White Peach Puree, thawed • 2 cups granulated sugar • 8 oz. brandy • 8 oz. heavy whipping cream • 8 oz. unsalted butter, cut up Method: 1. In a saucepot over medium-high heat, combine the White Peach Puree, sugar, and...
by James Ratliff | May 4, 2015
For the Peach Passion Sorbet: • 330 g. The Perfect Purée Passion Fruit Concentrate, thawed • 1 kg. The Perfect Purée White Peach Puree, thawed • 100 g. crème de pêche • 400 g. water • 2 g. iota carrageenan • 1/2 g. xanthan gum • 1/2 g....
