by James Ratliff | May 4, 2015
For the Lemongrass Ice Cream: • 500 g. lemongrass stalks, cleaned and cut into large peices • 350 g. heavy cream • 1036 g. whole milk • 280 g. sugar • 80 g. non-fat milk powder • 5 g. PreGel Nitro ice cream stabilizer • 60 g. egg yolks...
by James Ratliff | May 4, 2015
• 8 oz. The Perfect Purée Kiwi Puree, thawed • 8 oz. water • 1 cup granulated sugar • 1 oz. fresh lemon juice Method: 1. Combine the water and granulated sugar in a saucepan and bring to a boil. Reduce to a simmer for 3 minutes. Remove the pan from...
by James Ratliff | May 4, 2015
Ingredients for Gingered Caramel Sauce: 1 ½ cup The Perfect Purée Sweet Ginger, thawed ¼ cup water 2 tbsp. corn syrup ½ cup cream ¼ cup unsalted butter, cut into pieces ¼ cup créme fraiche 1 cup sugar 1 tsp. vanilla ⅛ tsp. salt Method for Gingered Caramel Sauce: Stir...
by James Ratliff | May 4, 2015
Ingredients for Ginger Ganache: 150 grams The Perfect Purée Sweet Ginger, thawed 250 grams heavy cream 20 grams corn syrup 45 grams 38% milk chocolate, melted 300 grams 61% dark chocolate, melted 75 grams unsalted butter, room temperature Method for Ginger Ganache:...
by James Ratliff | May 4, 2015
• 1 cup The Perfect Purée El Corazon blend, thawed • 1 lb. cream cheese (softened) • 2 oz. pure maple syrup Method: 1. Combine all ingredients and mix well.
