• 1 1/4 tsp. The Perfect Purée Red Jalapeño Puree, thawed • 1 cup (200 g.) pure cane granulated sugar • 6 tbsp. (90 g.) salted butter, room temperature cut up into 6 pieces • 1/2 cup (120ml) heavy cream, room temperature • 1 tsp. kosher salt Method: 1. Heat sugar in a...
For the Pâte de Fruit: • 200 g. The Perfect Purée Chipotle Sour blend, thawed • 170 g. sugar • 30 g. dextrose • 10 g. pectin • 4 g. citric acid • 4 g. water Method for the Pâte de Fruit: 1. Mix the sugar, dextrose, and pectin thoroughly. 2. Dissolve the citric acid...
• 163 g. The Perfect Purée Banana Puree, thawed • 33 g. glucose • 74 g. sugar • 5 g. butter • 17 g. rum Method: 1. Heat the purée until hot, but not boiling. 2. On medium heat, mix the glucose and sugar until caramelized. 3. Deglaze with the purée. Remove from heat....
Ingredients: 4 oz. sparkling wine or champagne 1 oz. The Perfect Purée Mango Passion Fruit blend, thawed ½ oz. fresh lemon juice Method: Combine the Mango Passion Fruit blend and fresh lemon juice with ice in a cocktail shaker. Shake, strain, and serve in a Champagne...
• 1 oz. St. Germain • 1/2 oz. The Perfect Purée Prickly Pear Puree, thawed • 1/2 oz. fresh lemon juice • Sparkling wine Method: In a cocktail shaker, combine all ingredients, minus sparkling wine with ice. Shake, strain and serve on the rocks. Top with...
