Ingredients: 4 oz. The Perfect Purée Banana Puree, thawed 1/2 cup packed light brown sugar 4 tbsp. unsalted butter 2 oz. rum Method: In a saucepot, combine the brown sugar, butter, and rum. Bring mixture to boiling; reduce heat. Simmer the mixture for 2 to 3 minutes....
Ingredients for Banana and Ginger Sauce: 1 cup The Perfect Purée Banana Puree, thawed 4 oz. The Perfect Purée Sweet Ginger, thawed 3 cups heavy cream Method for Banana and Ginger Sauce: In a heavy bottom stainless steel pot simmer the heavy cream until reduced by...
Ingredients: 8 oz. The Perfect Purée Apricot Puree, thawed 1 cup granulated sugar 4 oz. light corn syrup Method: Stir the Apricot puree, sugar, and corn syrup in a saucepot. Cook and stir over medium heat until the mixture comes to a boil. Remove from heat; strain...
Method: 1. Smear the Raspberry Gel on the plate. Spoon a shingle of the cuajada over the Gel, and add rough spoon shapes of the Lychee Sorbet over the cuajada. Crush the Lime Meringue directly over the Sorbet to cover it roughly; spoon the Jasmine Tea Malto over the...
For the Apricot Soufflé: • 6 oz. The Perfect Purée Apricot Puree, thawed and reduced by 1/2 with 1 ounce granulated sugar • Softened butter as needed • Granulated sugar as needed • 2 oz. granulated sugar • 2 tbsp. cornstarch • 1 oz. softened...
