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Double Raspberry S’mores

Double Raspberry S’mores

by | May 13, 2015

Ingredients for the Raspberry Marshmallows: 5 tbsp. The Perfect Purée Red Raspberry Puree, thawed 2 1/4 tsp. Unflavored gelatin 2 tbsp. Water 1 1/3 Cups sugar 1 cup Corn syrup 4 egg Whites 1 tsp. Vanilla 1/8 tsp. Salt 1 1/4 cups Confectioners’ sugar 1/4 cup...
Cranberry Orange Walnut Coffee Cake

Cranberry Orange Walnut Coffee Cake

by | May 13, 2015

    • 1 tbsp. The Perfect Purée Orange Zest,  thawed     • 1 cup all-purpose flour (gluten-free also acceptable)     • 1 cup granulated sugar     • 1/4 tsp. salt     • 2 cups fresh frozen whole cranberries     • 3/4 cup toasted and roughly chopped walnuts     • 1/2...
Coconut Tuile Paste

Coconut Tuile Paste

by | May 13, 2015

• 16 oz. The Perfect Purée Coconut,  thawed     • 5 oz. confectioners sugar, sifted     • 5 oz. softened butter     • 5 oz. egg whites, at room temperature     • 6 oz. bread flour, sifted     • 1/2 tsp. vanilla extract     • 2 oz. sweetened shredded coconut Method: 1....
Citrus Tuile and Pilsner Sorbet

Citrus Tuile and Pilsner Sorbet

by | May 13, 2015

For the Beer Sorbet:     • 150 g. water     • 150 g. granulated sugar     • 10 g. apple cider vinegar     • 1/2 sheet gelatin, bloomed     • 300 g. beer (lager or pilsner style) Method for the Beer Sorbet: 1. Heat the water, sugar, and vinegar in a pot together until...
Citrus Pain Perdu with Coconut Ice Cream

Citrus Pain Perdu with Coconut Ice Cream

by | May 13, 2015

   • 1/2 cup sugar     • 1/4 cup water     • 1/4 cup The Perfect Purée Blood Orange Concentrate,  thawed     • 1/4 cup The Perfect Purée Key Lime Concentrate,  thawed     • 1/4 cup The Perfect Purée Meyer Lemon Concentrate,  thawed     • 1 tsp The Perfect Purée Orange...