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Blackberry Soufflé with Molten Chocolate Filling

Blackberry Soufflé with Molten Chocolate Filling

by | May 4, 2015

For the Molten Chocolate Cream Filling:     • 2 tsp. The Perfect Purée Blackberry Puree, thawed     • 4 oz. bitter chocolate     • 3/4 cup heavy cream Method for the Molten Chocolate Cream Filling: 1. Chop chocolate into small pieces. 2. Heat cream to a simmer. Remove...
Banana Pink Guava Frozen Soufflé

Banana Pink Guava Frozen Soufflé

by | May 4, 2015

 • 16 oz. The Perfect Purée Banana Puree, thawed     • 16 oz. The Perfect Purée Pink Guava Puree, thawed     • 2 lime juice     • 1 qt. heavy cream     • 6 large egg whites, at room temperature     • 10 large egg yolks, at room temperature     • 1 1/2 cups granulated...
Mandarin/Tangerine Raisin Pie

Mandarin/Tangerine Raisin Pie

by | Apr 30, 2015

    • 1/3 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed   • 1 1/4 cup raisins     • 1/3 cup water     • 1 tbsp. finely grated orange peel     • 2 cup superfine sugar     • 1 tbsp. all purpose flour     • 2 eggs     • 1 cup sour cream     • 1 9″...
Frozen Raspberry Mousse Pie

Frozen Raspberry Mousse Pie

by | Apr 30, 2015

    • 12 oz. The Perfect Purée Red Raspberry Puree, thawed     • 8 oz. granulated sugar     • 2 large egg whites     • 1 tbsp. lemon juice     • 1/4 tsp. vanilla     • 1/4 tsp. almond extract     • 1/8 tsp. salt     • 8 oz. heavy whipping cream     • 1 9-inch prepared...
Prickly Pear Chaibouste Tart

Prickly Pear Chaibouste Tart

by | Apr 30, 2015

For the Tart Base:     • 5 eggs     • 6 oz. sugar     • 16 oz. cream     • Raspberries Method for the Tart Base: 1. Mix ingredients and pour into a prepared sugar dough tart crust with raspberries. 2. Bake at 350°F for 20 minutes. For the Chilbouste Cream:     • 20...