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Coconut Panna Cotta with Papaya-Mango Sauce

Coconut Panna Cotta with Papaya-Mango Sauce

by | May 4, 2015

For the Mango-Papaya Sauce:     • 3 oz. The Perfect Purée Mango Puree, thawed     • 3 oz. The Perfect Purée Papaya Puree, thawed     • 2 oz. simple syrup Method for the Mango-Papaya Sauce: 1. Combine ingredients and transfer to a squeeze bottle or covered storage...
Coconut Cream Cheese Frosting

Coconut Cream Cheese Frosting

by | May 4, 2015

Ingredients: 1 tbsp. The Perfect Purée Coconut Puree, thawed 1/2 cup butter 8 oz. cream cheese, softened 1 lb. confectioners’ sugar, softened 2 tsp. vanilla extract 2 tsp. kosher salt 1 cup toasted sweetened coconut Method: Combine butter, cream cheese, and Coconut...
Chocolate and Carmelized Pineapple Tart

Chocolate and Carmelized Pineapple Tart

by | May 4, 2015

    • 4 oz. sugar     • 8 oz. unsalted butter     • 1 egg     • 1 tsp. vanilla extract     • 16 oz. pastry flour     • 1/4 tsp. salt Method: 1. Using an electric mixer, mix cream butter and sugar together until smooth. 2. Add egg and vanilla and mix well. 3. Then add...
Chilled Pomegranate Champagne Sauce

Chilled Pomegranate Champagne Sauce

by | May 4, 2015

    • 2 cups champagne     • 2 cups The Perfect Purée Pomegranate Concentrate, thawed     • 2 cups water     • 1 cup sugar Method: 1. Combine champagne, water and sugar in a saucepan and bring to a boil. Boil long enough to burn off the alcohol and dissolve sugar...
Cherry Sauce

Cherry Sauce

by | May 4, 2015

    • 8 oz. The Perfect Purée Cherry, thawed     • 1 tsp. The Perfect Purée Lemon Zest, thawed     • 5 tbsp. granulated sugar     • 1/2 oz. fresh lemon juice     • 1 oz. liqueur (such as Kirsch, Grand Marnier, Creme de Cassis, or Framboise), optional Method: 1. In a...