Then add
the remaining fruit puree + milk to form a cake batter.
Not exact matches
Meanwhile, in a saucepan, combine the yolks with the passion
fruit puree and the
remaining 1/2 cup of sugar and 2 tablespoons of lemon juice.
Add the
fruit to the
remaining filling mixture and process on high until completely
pureed.
Puree on high, until completely smooth; pass through a fine strainer to ensure there are no
remaining pieces of unblended
fruit in the final base, if using a lower powered machine.
Transfer the dates and soaking liquid to a food processor and
puree until almost smooth (with a few pea - sized
fruit pieces
remaining).
Add all ingredients to a blender and
puree for a couple of minutes until very smooth (if using a high - powered blender like a Blendtec, you won't need to
puree as long, simply run on «whole juice» mode, and then pulse again after if needed if there are any
remaining frozen bits of
fruit to be incorporated).
Add all ingredients to a blender and
puree for a couple of minutes until very smooth (if using a high - powered blender like a Blendtec, you won't need to
puree as long, simply run on «whole juice» mode, and then pulse again after if needed if there are any
remaining frozen bits of
fruit to be incorporated).
2 Add the
fruit, followed by the
remaining ingredients, to the blender and
puree until smooth.