Passion Fruit-Elderflower Ice Cream with Pistachio Cake - The Perfect Puree of Napa Valley
Pineapple Sauce: • 500 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 75 g. sugar • Lemon juice • 4 g. agar Method: 1. Bring the pineapple conc
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Cooking tools:
- Stand mixer
- Food processor
- Blender
- Ice cream maker
- Kitchen scale
- Cake ring
- Piping bag
- Candy mold
- Cooling rack
- Fine-mesh sieve
- Saute pan
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Oven
- Stove
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring spoon
- Measuring cup
- Squeeze bottle
Ingredients
- 500 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
- 75 g. sugar
- Lemon juice
- 4 g. agar
- 32 oz. milk
- 4 oz. sugar
- 1 vanilla bean
- 6 oz. eggs
- 2 1/2 oz. cornstarch
- 2 oz. butter
- Pinch of salt
- 10 oz. PreGel pistachio paste
- 220 g. Sicilian pistachios
- 380 g. all-purpose flour
- 180 g. confectioner’s sugar
- 220 g. butter, cubed and chilled in freezer
- 1 1/2 tsp. salt
- 1 pineapple
- 5 oz. butter
- 2 oz. brown sugar
- 8 oz. sugar
- 220 g. Greek yogurt
- 80 g. skim milk
- 50 g. sugar
- 1000 g. water
- 10 g. sodium alginate
- 200 g. The Perfect Purée Passion Fruit Concentrate, thawed
- 700 g. milk
- 500 g. cream
- 225 g. sugar
- 36 g. invert sugar
- 75 g. dextrose
- 100 g. milk powder
- 200 g. egg yolks
- 50 g. elderflower syrup
- 6 oz. butter
- 7 oz. sugar
- 2 eggs
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. all-purpose flour
- 5 oz. mascarpone
- Mascarpone batter
- Pistachio pastry cream
- Sicilian pistachio streusel
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