Lemon Shortbread and Blackberry Coriander Glaze - The Perfect Puree of Napa Valley
For the Lemongrass Ice Cream: • 500 g. lemongrass stalks, cleaned and cut into large peices • 350 g. heavy cream • 1036 g. whole milk • 280 g. sugar • 80 g. non
Ingredients
- 1036 g. whole milk
- 280 g. sugar
- 80 g. non-fat milk powder
- 5 g. PreGel Nitro ice cream stabilizer
- 60 g. egg yolks
- 10 g. The Perfect Purée Lemon Zest, thawed
- 500 g. all-purpose flour
- 200 g. confectioner’s sugar
- 377 g. cold butter
- 25 g. The Perfect Purée Lemon Zest, thawed
- 75 g. The Perfect Purée Ginger Puree, thawed
- 290 g. sliced, dried Smyrna figs
- 100 g. sugar
- 500 g. water
- 405 g. The Perfect Purée Blackberry Puree, thawed
- 6 g. fresh ground coriander seeds
- 210 g. neutral glaze
- 150 g. water
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