• 32 oz. cream • 9 oz. sugar • 32 oz. The Perfect Purée Blueberry Puree, thawed • 10 sheets gelatin Method: 1. Whip the cream. Dip the gelatin in cold water. 2. Mix the sugar and Blueberry Puree. 3. Dry the gelatin. Melt the gelatin in the microwave....
• 16 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/2 oz. gelatin powder (2 packets) • 4 oz. sugar Method: 1. Pour 1/2 cup cold Blood Orange Concentrate in a large bowl and sprinkle gelatin on top to dissolve. 2. Heat the remaining juice with...
For the Black Currant Tea Crème Brûlée: • 3 oz. The Perfect Purée Black Currant Puree, thawed • 2 1/2 oz. black currant tea • 1 qt. heavy cream • 4 oz. sugar • 4 oz. egg yolks, beaten Method for the Black Currant Tea Crème Brûlée: 1. Boil the black...
• 1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 pint heavy cream • 1/4 cup sugar • 1 pinch of sea salt • 1 vanilla bean • 4 egg yolks Method: 1. In a heavy bottom sauce pot, combine cream, half of the sugar and salt. 2....
