For the Macaroon Cake: • 8 oz. confectioner’s sugar • 5 oz. almond flour • 1 oz. cocoa powder • 1/2 cup chopped pistachios • 4 egg whites Method for the Macaroon Cake: 1. Combine sugar, almond flour and cocoa powder. Sift and mix with...
Ingredients for Marinade: 8 oz. The Perfect Purée Green Apple Puree, thawed 4 oz. The Perfect Purée Sweet Ginger, thawed 6 – 8 oz. N.Y. strip steaks 3 oz. Maker’s Mark Bourbon salt & pepper, to taste Method for Strip Steak: Combine and stir all the...
• 1 cup The Perfect Purée Tamarind Puree, thawed • 4 1/2 tsp. sugar • 1 3/4 tsp. apple pectin • 1 cup sugar • 3 tbsp. glucose • 3/4 tsp. tartaric acid Method: 1. Weigh and portion all the ingredients. 2. Set up bain marie for your whisk, spatula...
• 1 cup The Perfect Purée Prickly Pear Puree, thawed • 4 1/2 tsp. sugar • 1 1/3 tsp. apple pectin • 1 cup sugar • 3 tbsp. glucose • 1/4 tsp. tartaric acid Method: 1. Weigh and portion all the ingredients. 2. Set up bain marie for your whisk,...
For the Ganache Filling: • 3 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 9 oz. The Perfect Purée Coconut Puree, thawed • 1 tbsp. sugar • 16 oz. bittersweet chocolate • 3 oz. dried grated coconut, lightly toasted • 3 tbsp. dark rum...
