Ingredients for Key Lime Plated Dessert: 20 g. The Perfect Purée Lime Zest, thawed 25 g. The Perfect Purée Key Lime Concentrate, thawed 380 g. heavy cream 36 g. gelatin mass 370 g. white chocolate 400 g. heavy cream Method for Key Lime Plated Dessert: Boil 380g...
Ingredients for Coconut Lime Sorbet: 1,000 g. The Perfect Purée Coconut Puree, thawed 30 g. The Perfect Purée Lime Zest, thawed 1 can of Coconut Milk 400 g. Simple Syrup 2:1 ratio 70 g. Lime Juice Method for Coconut Lime Sorbet: Add the coconut puree, coconut milk,...
Ingredients for Very Berry Sorbet: 1,048 g The Perfect Purée Blackberry Puree, thawed 980 g The Perfect Puree Blueberry Puree, thawed 842 g The Perfect Puree Red Raspberry Puree, thawed 1,094 g The Perfect Puree Strawberry Puree, thawed 660 g mineral water 845 g...
Ingredients for Beignet Batter: • 35 g. The Perfect Purée Lime Zest, thawed • 350 g. milk • 4 ea. Eggs • 75 g. oil • 600 g. all-purpose flour • 125 g. sugar • 30 g. baking powder • 7 g. salt Method for Beignet Batter: 1. Place all dry ingredients in a bowl. 2. Slowly...
Ingredients for Lime Sugar: 50 g. The Perfect Purée Lime Zest, thawed 200 g. sugar 1 lime and zest Method for Lime Sugar: Mix all ingredients together and store until ready for use.
