Featured Recipes from Issue 30

Posted on December 19, 2017 by - P Magazine : Issue 30, Recipes

Brownie Bowls

DIFFICULTY LEVEL: Intermediate

GRAMS (OUNCES)INGREDIENTS

  • 95 g (3.4 oz) butter
  • 200 g (7.1 oz) sugar
  • 100 g (3.5 oz) eggs
  • 5 g (0.2 oz) PreGel Vanilla Purissima Bean
    Traditional Paste (Vanilla Bean) – 23502
  • 45 g (1.6 oz) PreGel Cacao Togo (Cocoa Powder) – 70148
  • 55 g (1.9 oz) ap flour
  • 1g (0.0 oz) salt
  • 1g (0.0 oz) baking powder

METHOD OF PREPARATION

Preheat oven to 350°F/175°C.

  1. Melt butter then combine with sugar, eggs, and PreGel
    Vanilla Purissima Bean Traditional Paste (Vanilla Bean)    .
  2. Once combined mix in flour and PreGel Cacao Togo
    (Cocoa Powder)    .
  3. Scoop into large cupcake tins and bake for 35 minutes or until completely cooked through.
  4. Once cooled scoop out the center.
  5. Freeze until ready to be used.

Dessert Sushi

DIFFICULTY LEVEL: Intermediate

Coconut Sushi Rice

GRAMS (OUNCES)INGREDIENTS

sushi rice

  • 453 g (16.0 oz) water (plus for rinsing)
  • 37 g (1.3 oz) coconut vinegar
  • 24 g (0.8 oz) sugar
  • 12 g (0.4 oz) salt
  • 60 g (2.1 oz) PreGel Coconut
  • Traditional Paste – 50402

METHOD OF PREPARATION

  1. Rinse rice until water runs clear.
  2. Place the rice and water in a pot and bring to a boil.
  3. As soon as it has reached a boil, cover and turn to lowest setting and let cook for 15 minutes.
  4. After 15 minutes remove from heat and let stand for 10 minutes.
  5. While this is resting, mix together remaining ingredients and warm until combined and sugar is melted.
  6. Mix the coconut mixture into the rice, folding gently until all rice is coated.
  7. Let cool to room temperature before using to make sushi.

Mango Pearls

GRAMS (OUNCES) INGREDIENTS

  • 1125g (39.7oz) Boiron Mango Fruit Puree
  • 75g (2.6oz) lime juice
  • 38g (1.3oz) PreGel Mango
  • Fortefrutto® – 47772
  • 13g (0.5oz) agar agar
  • 2.25g (7.9oz) locust bean gum
  • 750g (26.5oz) water

METHOD OF PREPARATION

  1. Combine the purée and PreGel Mango Fortefrutto®. Gently warm and reserve.
  2. Combine agar and locust bean gum, and then disperse into the water. Transfer to a small sauce pan.
  3. Bring this mixture just to a boil, reduce heat and simmer for 2-3 minutes.
  4. Remove from heat and incorporate into the warmed passion fruit base.
  5. Drop the mixture into cold vegetable oil (40°F/5°C), allowing 5-10 minutes to fully set. Transfer pearls to cool water to rinse, and then drain.