• 8 oz. The Perfect Purée Red Raspberry, thawed • 1/4 cup granulated sugar • 3 tbsp. dry red wine • 1 tbsp. quick-cooking tapioca • Creme fraiche or whipped cream and raspberries for garnish Method: 1. In a medium saucepan stir together all...
• 1 cup The Perfect Purée Prickly Pear Puree, thawed • 2 tbsp. lemon juice • 1 cup superfine sugar • 4 egg yolks • 1 whole egg • 1 1/4 cup whipping cream Method: 1. Mix Prickly Pear Puree, lemon juice and 1/2 cup sugar in a small saucepan....
• 15 oz. The Perfect Purée Pomegranate Concentrate, thawed • 10 oz. sweetened condensed milk • 6 eggs • 3 egg yolks Method: 1. Warm the condensed milk with Pomegranate concentrate. 2. Mix the eggs and egg yolks with the pomegranate mixture. Pour into...
Pate a bombe: • 225 g. egg yolks • 150 g. sugar • 2 sheets gelatin, bloomed Method: 1. Place the sugar in a pot and add enough water to create a quicksand consistency. Place the yolks in the bowl of a Hobart stand mixer and whip until light and frothy....
