Ingredients for Red Sangria Strawberry Compote (¼ sheet tray): 140 g. The Perfect Purée Red Sangria Blend, thawed 200 g. strawberries 240 g. strawberry puree 212 g. sugar 12 g. Pectin NH Method for Red Sangria Strawberry Compote: In a pot, combine the strawberries,...
Ingredients for Peach Ginger Souffle: 30 g. The Perfect Purée Peach Ginger Blend, thawed 454 g. fresh red peaches 113 g. egg whites 28 g. sugar butter (as needed) sugar (as needed) Method for Peach Puree: Using firm peaches (not overly hard) rinse under cold water,...
Ingredients for Peach Ginger Donuts: 157 g. water 8 g. fresh yeast 250 g. AP Flour 80 g. milk 57 g. butter (softened) 65 g. sugar 275 g. AP Flour 6 g. salt 30 g. milk powder 43 g. fresh yeast 5 large egg yolks sugar (as needed) cinnamon (as needed) Method Peach Ginger...
Ingredients for Red Sangria Macarons: 185 g. almond flour 180 g. powdered sugar 5 g. salt 70 g. egg whites 185 g. sugar water (as needed) 75 g. egg whites 1 tbsp. sugar coloring (as needed) Method for Red Sangria Macarons: Preheat the oven to 325°. Sift together your...
Ingredients for Cucumber Lime Parfait Glacé: 12 g. The Perfect Puree Lime Zest, thawed 500 g. cucumber puree 150 g. sugar 80 g. yolk 10 g. gelatin 225 g. cream Method for Cucumber Lime Parfait Glacé: Bloom gelatin. Combine cucumber puree and Lime Zest. Add the sugar...
