Yuzu Cremeux: 200 g The Perfect Purée of Napa Valley Yuzu Luxe Sour Blend, thawed 170 g sugar 100 g egg 150 g egg yolks 200 g butter 4 g gelatin leaves 100 g Callebaut White Chocolate Method: In a saucepan heat the Yuzu Luxe Sour blend Bloom the gelatin in cold water....
Ivoire 35% & Strawberry Whipped Ganache: The Perfect Purée of Napa Valley Strawberry Puree, thawed 120 g whipping cream 35% 80 g whipping cream 35% 20 g glucose syrup 150 g Valrhona Ivoire 35% Method: Heat the smaller portion of cream and glucose, then make a...
Passion Fruit Cremeux: 120 g The Perfect Purée Passion Fruit Concentrate, thawed 170 g sugar 100 g egg 150 g egg yolks 200 g butter 4 g gelatin leaves 100 g Callebaut White Chocolate Method: In a saucepan heat the Passion Fruit puree. Bloom the gelatin in cold water....
Cherry Compote Insert: 180 g The Perfect Purée of Napa Valley Cherry Puree, thawed 250 g cherries fresh cut in halves 8 g pectin NH 60 g invert sugar 10 g lemon juice Method: Heat the cherry puree and invert sugar to 30ºC. Add the sugar previously mixed with the...
Components: Tartlet base Pistachio-miso ragout Peach mousse Pistachio sable (to garnish) Tartlet Base Ingredients for Tartlet Base: 300 g. AP Flour 100 g. Almond flour 80 g. Powder sugar 180 g. Vegan butter 40 g. Cold water Method for Tartlet Base: In a stand-up mixer...
