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Chocolate Salted Chocolate Cream & Passion Fruit Gelée

Chocolate Salted Chocolate Cream & Passion Fruit Gelée

by | May 4, 2015

For the Passion Fruit Gelée:     • 250 g. The Perfect Purée Passion Fruit Concentrate, thawed     • 50 g. sugar     • 1 1/2 leaves gelatin, bloomed Method for the Passion Fruit Gelée: 1. Heat the Passion Fruit Concentrate with the sugar. 2. Add the bloomed gelatin to...
Carmelized Pineapple Pastry Cream

Carmelized Pineapple Pastry Cream

by | May 4, 2015

    • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate,  thawed     • 1 1/2 cups milk     • 1/4 cup cornstarch     • 1/2 cup sugar     • 1/4 tsp. salt     • 3 egg yolks     • 6 egg whites     • 1/4 tsp. cream of tartar Method: 1. In small saucepan, mix...
Butterscotch Pudding with Blood Orange Gelee and Coconut Cream

Butterscotch Pudding with Blood Orange Gelee and Coconut Cream

by | May 4, 2015

    • 2 cups whole milk     • 1 cup heavy cream     • 1/4 cup corn starch     • 4 egg yolks     • 3/4 cup brown sugar     • 1/2 tsp. kosher salt     • 4 tbsp. unsalted butter     • 1 tsp. vanilla extract Method: 1. In a 1 1/2 qt. saucepan, heat 1 1/2 cups milk and...
Blueberry Mousse

Blueberry Mousse

by | May 4, 2015

    • 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....
Blood Orange Gelatin

Blood Orange Gelatin

by | May 4, 2015

    • 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...