by Chevy Goh | Oct 28, 2019
For the Honey Cake: • 145 g. whole wheat flour • 100 g. all-purpose flour • 8 g. baking soda • 175 g. butter • 340 g. honey • 200 g. eggs • 75 g. sour cream • 11 g. salt Method for the Honey Cake: 1. Sift together the flours and baking soda. 2. Separately cream the...
by Chevy Goh | Oct 22, 2019
• 2 oz. Santa Teresa Añejo Rum • 1 oz. The Perfect Purée Pink Guava Puree, thawed • 3/4 oz. lemon juice • 1/2 oz. pulque • 3/4 oz. simple syrup • 3-4 drops vanilla essence Method: Mix all ingredients in a shaker with ice, and shake. Serve on the...
by Chevy Goh | Oct 21, 2019
For the Passion Fruit Buttercream: • 200g The Perfect Purée Passion Fruit Concentrate, thawed, split in half • 260g sugar • 25g corn syrup • 120g egg whites • 1 lb. butter, soft Method for the Passion Fruit Buttercream: 1. Begin whipping the egg whites to stiff peaks....
by Melanie Kern | Oct 18, 2019
• 200g The Perfect Purée Meyer Lemon Concentrate, thawed • 200g The Perfect Purée Lemon Zest, thawed • 300g sugar • 50g glucose • 100g water • 500g Valrhona Opalys white chocolate, melted • 100g butter, soft Method: 1. Cook the sugar, glucose and water to 175C. 2....
by Chevy Goh | Oct 18, 2019
• 1 oz. Green Chartreuse • 3/4 oz. Bols Ginger liqueur • 1 oz. The Perfect Purée Raspberry Puree, thawed • 1 oz. good quality limeade Method: Shake ingredients very well with ice and strain over ice into rocks glass. Garnish with floating lime wheel and a...
