by Chevy Goh | Apr 21, 2021
For the Pink Guava Ganache: • 4 oz. The Perfect Purée Pink Guava Puree, thawed • 1 oz. lime • 2 oz. cream • 1 oz. glucose • 11 oz. white chocolate • 1 oz. butter, softened Method for the Pink Guava Ganache: 1. Cook down puree until reduced by...
by Chevy Goh | Apr 20, 2021
• 4 oz. The Perfect Purée Sweet Hibiscus, thawed • 4 oz. The Perfect Purée Coconut Puree, thawed • 4 oz. heavy cream • 4 1/2 oz. invert sugar • 1 1/2 oz. butter, softened • Hawaiian Single Origin Milk Chocolate, or chocolate of choice • 1 oz....
by Chevy Goh | Apr 20, 2021
For the Passion Colada Buttercream: • 1 1/2 oz. vanilla rum • 4 oz. The Perfect Purée Passion Colada blend, thawed • 3 oz. fondant • 6 oz. butter, softened • 6 oz. white chocolate, melted and cooled to the touch Method for the Passion Colada...
by Melanie Kern | Apr 20, 2021
• 1 oz. vodka • 1 oz. gin • 1 oz. unfiltered sake • 1 1/2 oz. The Perfect Purée Lychee Puree, thawed Method: 1. Combine all in a shaker with ice. Stir cold. Double strain into a martini glass. Garnish with lemon...
by Melanie Kern | Apr 20, 2021
• 2 oz. Reposado Tequila • 1/2 oz. St. Germain elderflower liqueur • 1 1/2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 2 fresh basil leaves Method: 1. Combine all in a shaker with ice and shake until cold. Double strain into a...
