For the Honey Pomegranate Glaze: • 8 tsp. The Perfect Purée Pomegranate Concentrate, thawed • 40g honey • 5g sesame oil Method for the Honey Pomegranate Glaze: 1. Bring Pomegranate Concentrate and honey to simmer. 2. Add sesame oil and whisk. For the...
For the Brown Butter Cherry Sauce: • 1 oz. The Perfect Purée Cherry Puree, thawed • 30g brown butter • 10g water • A pinch of Xanthan Method for the Brown Butter Cherry Sauce: 1. Melt butter until turns golden and a nutty aroma starts to perfume. 2....
• 1 oz. The Perfect Purée Black Currant Puree, thawed • 15g water • A pinch of Ultratex-8 Method: 1. Whisk all ingredients until thick. 2. Use on salads and protein...
• 1 3/4 oz. Fords Gin • 1 oz. The Perfect Purée Peach Ginger blend, thawed • Sprite or Ginger Beer Method: In a cocktail shaker, combine all ingredients with ice except Sprite or Ginger Beer. Shake. Fill glass with ice and strain drink into glass. Top with...
