Sticky Toffee Pudding with Blood Orange Sauce - The Perfect Puree of Napa Valley
Sticky Toffee Pudding with Blood Orange Sauce - Indulge in a rich dessert paired with a tangy blood orange sauce, perfect for special occasions.
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Cooking tools:
- Ice cream maker
- Cake ring
- Fine-mesh sieve
- Stand mixer
- Oven
- Freezer
- Saucepan
- Pot
- Whisk
- Mixing bowl
- Airtight container
- Spatula
- Spoon
- Plate
Ingredients
- Pistachio oil (to assemble and serve)
- 1 1/2 cups heavy cream
- 1/2 cups sugar
- 1/3 cups water
- 1 1/2 sheets gelatin
- 6 egg yolks
- 1/2 cup PreGel pistachio paste
- 1 tsp. salt
- 1050 g. milk
- 100 g. Greek yogurt
- 225 g. sugar
- 70 g. glucose powder
- 7 g. PreGel ice cream stabilizer
- 60 g. egg yolks
- Pinch of salt
- 1/4 lb. butter
- 300 g. brown sugar
- 2 oz. dark rum
- 350 g. dates
- 2 cups water
- 2 tsp. baking soda
- 110 g. butter
- 250 g. sugar
- 2 eggs
- 450 g. flour
- 2 tsp. baking powder
- 250 g. The Perfect Purée Blood Orange Concentrate, thawed
- 20 g. sugar
- 1 1/2 g. agar agar
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