Key Lime White Chocolate Bavarian Cream - The Perfect Puree of Napa Valley
• 4 oz. The Perfect Purée Key Lime Concentrate, thawed • 1 oz. gelatin • 1 cup water • 1 cups milk • 3 oz. sugar + 2 tbsp. sugar, divided • 3 egg yolks • 8 oz.
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Cooking tools:
- Double boiler
- Fine-mesh sieve
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- Parfait glass
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- Measuring spoon
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- Refrigerator
Ingredients
- 4 oz. The Perfect Purée Key Lime Concentrate, thawed
- 1 oz. gelatin
- 1 cup water
- 1 cup milk
- 3 oz. sugar + 2 tbsp. sugar, divided
- 3 egg yolks
- 8 oz. white chocolate, cut in small pieces
- 2 cups heavy cream
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