Coconut Frozen Yogurt with Mango Caramel and Gelées - The Perfect Puree of Napa Valley
Coconut Frozen Yogurt (Yield: 1.5 kilograms): • 780 g. skim milk • 150 g. sugar • 100 g. PreGel ice cream stabilizer • 450 g. The Perfect Purée Coconut Puree, t
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Cooking tools:
- Ice cream maker
- Kitchen torch
- Melon baller
- Silicone baking mat
- Fine-mesh sieve
- Kitchen scale
- Instant-read thermometer
- Candy mold
- Square mold
- Acetate sheet
- Stove
- Oven
- Pot
- Saucepan
- Baking sheet
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Pastry brush
- Kitchen towel
- Airtight container
- Aluminum foil
- Chef's knife
- Plate
- Refrigerator
- Freezer
Ingredients
- 780 g. skim milk
- 150 g. sugar
- 100 g. PreGel ice cream stabilizer
- 450 g. The Perfect Purée Coconut Puree, thawed
- 120 g. Greek yogurt
- 40 g. sugar
- 3 g. glucose powder
- 1 g. agar agar
- 100 g. The Perfect Purée Blueberry Puree, thawed
- 83 g. The Perfect Purée Pink Guava Puree, thawed
- 20 g. sugar
- 1 g. gelatin sheets, bloomed
- 75 g. The Perfect Purée Strawberry Puree, thawed
- 25 g. confectioners’ sugar
- 1/2 g. gelatin sheets, bloomed
- 225 g. fine sugar
- 4 g. pectin
- 200 g. The Perfect Purée Kiwi Puree, thawed
- 40 g. glucose
- 4 g. tartaric acid
- 15 ml. kiwi liqueur
- 70 g. fine sugar
- 35 g. glucose
- 100 g. heavy cream
- 10 g. cocoa butter
- 5 g. butter
- 50 g. The Perfect Purée Mango Puree, thawed
- 150 g. glutinous rice flour
- 2 g. baking powder
- 130 g. coconut milk
- 55 g. water
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