Ingredients: 8 oz. The Perfect Purée Apricot Puree, thawed 1 cup granulated sugar 4 oz. light corn syrup Method: Stir the Apricot puree, sugar, and corn syrup in a saucepot. Cook and stir over medium heat until the mixture comes to a boil. Remove from heat; strain...
Method: 1. Smear the Raspberry Gel on the plate. Spoon a shingle of the cuajada over the Gel, and add rough spoon shapes of the Lychee Sorbet over the cuajada. Crush the Lime Meringue directly over the Sorbet to cover it roughly; spoon the Jasmine Tea Malto over the...
For the Apricot Soufflé: • 6 oz. The Perfect Purée Apricot Puree, thawed and reduced by 1/2 with 1 ounce granulated sugar • Softened butter as needed • Granulated sugar as needed • 2 oz. granulated sugar • 2 tbsp. cornstarch • 1 oz. softened...
• 8 oz. The Perfect Purée Red Raspberry Puree, thawed • 2 envelopes unflavored gelatin • 4 oz. lemon juice • 8 egg yolks at room temperature • 1 cup granulated sugar • 2 oz. Framboise or raspberry liqueur • 8 egg whites, at room temperature...
