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Coconut Crème Brûlée

Coconut Crème Brûlée

by | May 4, 2015

    • 8 oz. The Perfect Purée Coconut Puree, thawed     • 1 14-oz. can sweetened condensed milk     • 1/3 cup evaporated milk     • 1 8-oz. package cream cheese, softened and cut up     • 5 extra large eggs     • 1/3 cup packed brown sugar     • Shredded coconut...
Chocolate Salted Chocolate Cream & Passion Fruit Gelée

Chocolate Salted Chocolate Cream & Passion Fruit Gelée

by | May 4, 2015

For the Passion Fruit Gelée:     • 250 g. The Perfect Purée Passion Fruit Concentrate, thawed     • 50 g. sugar     • 1 1/2 leaves gelatin, bloomed Method for the Passion Fruit Gelée: 1. Heat the Passion Fruit Concentrate with the sugar. 2. Add the bloomed gelatin to...
Carmelized Pineapple Pastry Cream

Carmelized Pineapple Pastry Cream

by | May 4, 2015

    • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate,  thawed     • 1 1/2 cups milk     • 1/4 cup cornstarch     • 1/2 cup sugar     • 1/4 tsp. salt     • 3 egg yolks     • 6 egg whites     • 1/4 tsp. cream of tartar Method: 1. In small saucepan, mix...
Butterscotch Pudding with Blood Orange Gelee and Coconut Cream

Butterscotch Pudding with Blood Orange Gelee and Coconut Cream

by | May 4, 2015

    • 2 cups whole milk     • 1 cup heavy cream     • 1/4 cup corn starch     • 4 egg yolks     • 3/4 cup brown sugar     • 1/2 tsp. kosher salt     • 4 tbsp. unsalted butter     • 1 tsp. vanilla extract Method: 1. In a 1 1/2 qt. saucepan, heat 1 1/2 cups milk and...
Blueberry Mousse

Blueberry Mousse

by | May 4, 2015

    • 32 oz. cream     • 9 oz. sugar     • 32 oz. The Perfect Purée Blueberry Puree, thawed     • 10 sheets gelatin Method: 1. Whip the cream. Dip the gelatin in cold water. 2. Mix the sugar and Blueberry Puree. 3. Dry the gelatin. Melt the gelatin in the microwave....