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Halo Halo: Avocado Ice Cream and Passion Fruit Jelly

Halo Halo: Avocado Ice Cream and Passion Fruit Jelly

by | May 4, 2015

For the Avocado Ice Cream:     • 545 g. whole milk     • 172 1/2 g. heavy cream     • 35 g. milk powder     • 160 g. sugar     • 35 g. dry glucose     • 15 g. inverted sugar     • 30 g. egg yolks     • 4 g. PreGel Neutro sorbet stabilizer     • 200 g. avocado flesh...
White Peach & Blackberry Trifle

White Peach & Blackberry Trifle

by | May 4, 2015

For the White Peach Pastry Cream:     • 1 1/2 cups The Perfect Purée White Peach Puree, thawed     • 2 cups milk     • 1 vanilla bean, split     • 1 tsp. salt     • 1 oz. flour     • 4 1/2 oz. sugar     • 1 1/2 oz. cornstarch     • 5 egg yolks     • 3 oz. butter, room...
Tropical Verrines

Tropical Verrines

by | May 4, 2015

Coconut Cream:     • 2 cups milk     • 10 tbsp. sugar     • 6 large egg yolks     • 4 tbsp. cornstarch     • 2 tsp. vanilla extract     • 8 1/2 oz. coconut milk     • 8 1/2 oz. whipped cream Method: 1. Heat 1 1/2 cups of the milk and 4 tbsp. of sugar in a medium...
Tapioca Passion Fruit Coconut Parfaits

Tapioca Passion Fruit Coconut Parfaits

by | May 4, 2015

    • 2 cups canned unsweetened coconut milk     • 1 cup heavy cream     • 1 piece of peeled fresh ginger (1 1/2 inches), cut into 1/8-inch-thick slices     • 1 3/4 tsp. unflavored gelatin     • 3/4 cup plus 1 tsp. sugar     • 5 green cardamom pods     • 10 whole...
Strawberry–White Chocolate Mousse

Strawberry–White Chocolate Mousse

by | May 4, 2015

For the Filling:     • 20 oz. The Perfect Purée Strawberry Puree, thawed     • 8 oz. egg whites     • 1 oz. powdered pectin     • 4 oz. granulated sugar     • 1 tbsp. powdered gelatin     • 3 oz. cold water     • 8 oz. white chocolate     • 3 oz. lemon juice     • 16...