by Chevy Goh | Aug 24, 2020
• 1 tbsp. The Perfect Purée Orange Zest, thawed • 250 g strong bread flour (minimum 12% gluten) • 100 g rye flour (whole grain Gazelle) • 60 g active mature starter (100% hydrated) • 245 g water • 20 g molasses (increase molasses for a darker shade, not more than 40...
by Chevy Goh | Aug 21, 2020
• 3 cups The Perfect Purée Kiwi Puree, thawed • 3 fresh kiwis, peeled and chopped • 1/4 cup of no-sugar pectin (dry pectin) • 1 1/2 cups white sugar • 1 tbsp. lemon juice Method: 1. Add the kiwi and puree to a deep pot along with the sugar and lemon juice. 2. Add...
by Chevy Goh | Aug 19, 2020
• 3/4 cup The Perfect Purée Orange Zest, thawed • 1 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed • 3/4 cup sugar • 2 tbsp. pectin, apple • 1/2 tsp. citric acid • 2 tsp. salt, kosher Method: 1. Whisk the mixture together, no lumps. 2. Bring mixture to a...
by Chevy Goh | Aug 14, 2020
• 4 oz. The Perfect Purée of Lychee Puree, thawed • 1/2 lb. unsalted butter Method: 1. Combine ingredients and mix well. While the butter is still soft, you can either fill (6) 2 oz. portions in ramekins or roll into log shape with cellophane before placing back in...
by Chevy Goh | Aug 14, 2020
• 3 cups The Perfect Purée Apricot Puree, thawed • 1 (1.75 oz.) package powdered fruit pectin • 2 tbsp. lemon juice • 1/2 cups sugar Method: 1. Combine the puree, lemon juice and powdered fruit pectin in a saucepan. 2. Stir and cook over medium heat until the mixture...
