by Chevy Goh | Mar 25, 2021
For the Peach Ginger Jam: • 250g The Perfect Purée Peach Ginger blend, thawed • 300g granulated sugar • 50g glucose • 25g lemon juice • 6g green pectin • 30g granulated sugar Method for the Peach Ginger Jam: 1. In a small bowl whisk together...
by Chevy Goh | Mar 25, 2021
Ingredients for the Banana Citrus Jam Inclusion: 75 g. The Perfect Purée Mandarin/Tangerine Concentrate, thawed 125 g. ripe banana, chopped 75 g. granulated sugar 1 sheet gelatin, bloomed Method for the Banana Citrus Jam Inclusion: Combine the Mandarin/Tangerine...
by Chevy Goh | Mar 25, 2021
• 115g Perfect Puree Red Sangria blend, thawed • 180g white chocolate, melted • 40g butter, melted • 1 egg • 85g granulated sugar • 160g bread flour • 1/2 tsp. baking powder • Red food dye, optional • Red, pink, and orange sparkle...
by Chevy Goh | Mar 24, 2021
• 1 1/2 oz. Genever • 3/4 oz. The Perfect Purée Coconut Puree, thawed • 1/4 oz. Demerara syrup • 1 barspoon pimento dram • Whole egg • Pinch of salt Method: In a cocktail shaker, combine all ingredients and add ice. Shake vigorously, strain and...
by Melanie Kern | Mar 24, 2021
• 1 1/2 oz. Tequila Cazadores Blanco • 1/2 oz. Martini & Rossi Bianco vermouth • 1 1/2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/2 oz. agave nectar • 3/4 oz. lemon juice • 3 Thai basil leaves Method: Combine all ingredients...
