by Chevy Goh | Nov 4, 2019
30 oz. The Perfect Purée Cherry Puree, thawed or Apricot Puree, or White Peach Puree, or Papaya Puree, or Mango Puree, 2 cups granulated sugar 8 oz. brandy 8 oz. heavy whipping cream 8 oz. unsalted butter, cut up Method: In a saucepot over medium-high heat,...
by Chevy Goh | Oct 29, 2019
• 20 g. elderflower liqueur • 500 g. The Perfect Purée Strawberry Puree, thawed • 10 g. vanilla bean paste • 500 g. Valrhona Dulcey Chocolate Method: 1. Melt the chocolate. 2. Bring the puree, vanilla bean paste and elderflower liqueur to a simmer. 3. Blend into the...
by Chevy Goh | Oct 28, 2019
For the Coconut Bavarois: • 20g The Perfect Purée Coconut Puree, thawed • 300ml coconut cream • 250ml thickened cream • 4 egg yolks • 130g sugar • Pinch of ground cardamom Method for the Coconut Bavarois: 1. Place the yolks, sugar and cardamom in a bowl and whisk. 2....
by Chevy Goh | Oct 28, 2019
• 3 cups The Perfect Purée Black Currant Puree, thawed • 1 cup fresh black currants, washed, dried and stems removed • 1 1/2 cups white sugar • 1 tbsp. lemon juice Method: 1. Add the black currants and puree to a deep pot along with the sugar and lemon juice. 2. Stir...
by Chevy Goh | Oct 28, 2019
For the Blondie: • 1 cup butter, room temperature • 12 oz. 36% Carmelia • 3/4 cup sugar • 3/4 cup brown sugar, firm packed • 3 eggs, whole • 2 tsp. vanilla extract • 1 1/4 cup all-purpose flour • 1/4 tsp. salt Method for the Blondie: 1. Melt the butter and chocolate...
