Ingredients for Mango Passion Whipped Cream: • 158 ml The Perfect Purée Mango Passion Fruit blend, thawed • 342 ml heavy cream Method for Mango Passion Whipped Cream: 1. Defrost and let the blend sit out for 30 minutes. 2. Pour the blend in fine mesh sieve. 3. Pour...
Ingredients for Nitro Strawberry Lemonade: • 1 cup The Perfect Purée Strawberry Puree, thawed • 3 cups lemonade Method for Nitro Strawberry Lemonade: 1. Batch the lemonade with Strawberry Puree. Ratio is 1:3, 1 Strawberry Puree and 3 lemonade. Mix and keep...
Ingredients for Summer Iced Tea: • 1 cup Silver Needle white tea • ⅔ cup Tastecraft Whole Raspberries • 4 Tastecraft Lemon Slices • 1 tbsp. dried ginger • 3 cups water • ½ cup sugar • ⅓ cup honey • 4 cups ice water Method for Summer Iced Tea: 1) In a bowl mix together...
Ingredients for Soursop Panna Cotta: • 3 gelatin sheets • 210 g. heavy cream • 52 g. milk • 54 g. sugar • pinch of salt • 4 g. vanilla extract • 320 g. The Perfect Purée Soursop Puree, thawed Method for Soursop Panna Cotta: 1) Bloom the gelatin in cold water. 2) In a...
Ingredients for Camu Camu Blackberry Sorbet (makes 1 pint): • 192 g. The Perfect Purée Camu Camu Puree, thawed • 135 g. The Perfect Purée Blackberry Puree, thawed • 78 g. simple syrup 2:1 (sugar : water) • 27 g. water • 1 jar blackberry jam Method for Camu Camu...
