by James Ratliff | May 4, 2015
Coconut Frozen Yogurt (Yield: 1.5 kilograms): • 780 g. skim milk • 150 g. sugar • 100 g. PreGel ice cream stabilizer • 450 g. The Perfect Purée Coconut Puree, thawed • 120 g. Greek yogurt Method: 1. Heat the milk in a pot to 65ºC. Whisk together...
by James Ratliff | May 4, 2015
• 1 kg. The Perfect Purée Cherry Puree, thawed • 595 g. water • 91 g. atomized glucose • 20 g. inverted sugar • 304 g. sugar Method: 1. Combine the water, glucose, inverted sugar, and sugar in a pot and bring the mixture to a boil. 2. Add the...
by James Ratliff | May 4, 2015
• 8 oz. The Perfect Purée Cherry Puree, thawed • 4 oz. orange juice • 2 oz. water • 1/4 cup granulated sugar Method: 1. Mix orange juice, water and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3 minutes, stirring...
by James Ratliff | May 4, 2015
• 1 1/2 cups The Perfect Purée Carmelized Pineapple Concentrate, thawed • 3 egg yolks • 2 cups milk • 1/2 cup sugar • 1/2 cup heavy cream • 1 tsp. dried chile flakes Method for Carmelized Pineapple Chile Gelato: 1. Place the egg yolks in a...
by James Ratliff | May 4, 2015
• 5 tbsp. Armagnac Brandy • 3 cups The Perfect Purée Blood Orange Concentrate, thawed • 2 cups The Perfect Purée Mango Puree, thawed • 2 cups sugar • 6 cups water Method: 1. Combine the sugar and water in a stainless steel pot. Bring up to a boil,...
