by Chevy Goh | Dec 8, 2020
• 225 g The Perfect Purée Peach Ginger blend, thawed • 22.5 g granulated sugar • 11 g apple pectin • 45 g glucose syrup or light corn syrup • 225 g granulated sugar • 6.75 g tartaric acid Method: 1. Weigh and portion all the ingredients. 2. Set up...
by Melanie Kern | Dec 8, 2020
For the Pâte à Choux: • 60 g. milk • 60 g. water • 5 g. sugar • 1 g. salt • 50 g. butter • 40 g. all-purpose flour • 35 g. bread flour • 100 g. eggs Method for the Pâte à Choux: 1. Place milk, water, sugar and salt in a sauce pot and...
by Melanie Kern | Dec 7, 2020
• 1 1/2 oz. Tequila Cazadores Reposado • 1 1/2 oz. The Perfect Purée Cranberry Puree, thawed • 4 dashes of orange bitters • 3/4 oz. fresh lime juice • 3/4 oz. fresh orange juice • pinch of cinnamon powder Method: 1. In a cocktail shaker combine all...
by Melanie Kern | Dec 7, 2020
• 1 oz. Tequila Cazadores Anejo • 1/2 oz. Disaronno liquor • 1 1/2 oz. The Perfect Purée Peach Ginger blend, thawed • 4 oz. hot water • Orange peel • Cinnamon stick Method: In a mug combine all the ingredients and garnish with orange...
by Chevy Goh | Dec 7, 2020
Ingredients for Blackberry Pizza Sauce: ⅓ cup The Perfect Purée Blackberry Puree, thawed 1 pre-made flatbread or pizza dough 1 tbsp. extra virgin olive oil ¼ cup caramelized red onion, sliced Lyonnaise style ¼ cup goat cheese ½ tsp. salt ¼ tsp. pepper Handful of fresh...
