by James Ratliff | May 4, 2015
Tamaya Gourmet Chilean Carica Fruit Fettuccine: • 240 g. sugar • 900 g. Tamaya Gourmet Chilean carica fruit • 100 g. The Perfect Purée Passion Fruit Concentrate, thawed • 5 37/100 g. low acyl gellan gum • 2 3/10 g. sodium citrate • 7 g. high...
by James Ratliff | May 4, 2015
• 1 1/2 cups The Perfect Purée Tamarind, thawed • 3/4 cups water • 1 3/4 cups simple syrup Method: 1. Combine ingredients and whisk thoroughly to combine. 2. Freeze in a sorbet maker according to manufacturer’s...
by James Ratliff | May 4, 2015
• 1 jar The Perfect Purée Sweet Hibiscus, thawed • 2 oz. lime juice, freshly squeezed • 2 oz. orange juice, freshly squeezed • 2 1/2 cups simple syrup (1:1 water and sugar) Method: 1. In a pitcher or medium bowl, stir together the ingredients and...
by James Ratliff | May 4, 2015
• 3 cups light cream • 3 cups heavy cream • 2 cups granulated sugar • 15 oz. The Perfect Purée Strawberry Puree, thawed Method: 1. Mix light cream, heavy cream and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3...
by James Ratliff | May 4, 2015
For the Coconut Cilantro Sorbet: • 500 g. The Perfect Purée Coconut Puree, thawed • 350 g. water • 200 g. sugar • 50 g. dehydrated sugar • 100 g. cilantro Method for the Coconut Cilantro Sorbet: 1. Combine the coconut Pure, water, sugar, and...
