Select Page
Black Currant Crème Brûlée

Black Currant Crème Brûlée

by | May 4, 2015

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...
Big Island Bliss: Carmelized Pineapple Crème Brulee and Espuma

Big Island Bliss: Carmelized Pineapple Crème Brulee and Espuma

by | May 4, 2015

    • 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....
Bavaroise Vanilla Pear & Chocolate Truffle

Bavaroise Vanilla Pear & Chocolate Truffle

by | May 4, 2015

For Bavaroise Vanilla Pear:     • 1 oz. The Perfect Purée Pear Puree, thawed     • 1 oz. sugar     • 15 oz. egg yolks, beaten     • 2 whole vanilla beans     • 1 oz. gelatin     • 1 quart cream Method: 1. Make a Creme Anglaise with Pear Puree, sugar, egg yolks, and...
Banana Cannoli

Banana Cannoli

by | May 4, 2015

    • 8 oz. The Perfect Purée Banana Puree, thawed     • 1/2 tsp. The Perfect Purée Orange Zest, thawed     • 8 oz. water     • 4 oz. dark rum     • 4 tbsp. confectioners sugar     • 15 oz. whole milk ricotta cheese Method: 1. Combine water, rum and sugar in a small...
Banana Bavarian Cream

Banana Bavarian Cream

by | May 4, 2015

    • 6 oz. The Perfect Purée Banana Puree,  thawed     • 8 egg yolks (2/3 cup)     • 4 oz. sugar     • 2 tbsp. gelatin powder     • 4 oz. cold water     • 16 oz. milk     • 1 tsp. vanilla extract     • 2 cups heavy cream Method: 1. In a mixer with the whip...