Select Page
Mango Mousse

Mango Mousse

by | May 4, 2015

    • 30 oz. The Perfect Purée Mango Puree, thawed     • 10 sheets gelatin     • 9 oz. sugar     • 32 oz. cream Method: 1. Whip the cream. Dip the gelatin in cold water, just enough to cover the sheet. 2. Mix the sugar and Mango Puree. 3. Melt the gelatin in the...
Lemon-Cranberry Yogurt Parfait

Lemon-Cranberry Yogurt Parfait

by | May 4, 2015

    • 1/4 cup The Perfect Purée Cranberry Puree,  thawed     • 1 cup heavy cream, chilled     • 1 cup 2% Greek-style plain yogurt     • 1/4 cup unflavored gelatin     • 1 tsp. water     • 1 tbsp. fresh lemon juice     • 1 tbsp. finely grated lemon zest     • 3 tbsp....
Key Lime White Chocolate Bavarian Cream

Key Lime White Chocolate Bavarian Cream

by | May 4, 2015

    • 4 oz. The Perfect Purée Key Lime Concentrate, thawed     • 1 oz. gelatin     • 1 cup water     • 1 cups milk     • 3 oz. sugar + 2 tbsp. sugar, divided     • 3 egg yolks     • 8 oz. white chocolate, cut in small pieces     • 2 cups heavy cream Method: 1. Bloom...
Kaffir Lime Yogurt with Asian Pears and Mango Pearls

Kaffir Lime Yogurt with Asian Pears and Mango Pearls

by | May 4, 2015

Rau Ram-Lime Sorbet:     • 1/5 oz. rau ram     • 6 oz. sugar     • 4 oz. lime juice     • 26 oz. water Method: 1. Blend the rau ram with lime juice and sugar. Strain the mixture into the water and combine. Churn in the Bravo ice cream machine according to the...
Ginger Flan

Ginger Flan

by | May 4, 2015

Ingredients for the Custard: 1 ½ cups The Perfect Purée Sweet Ginger, thawed 12 eggs 48 oz. milk ½ tsp. salt 2 tsp. vanilla Method for the Custard: Scald milk. Stir in The Perfect Purée Sweet Ginger. In separate bowl, beat eggs, salt and vanilla. Gradually beat milk...