Ingredients for Togarashi Sugar Mix: 30 g. togarashi 40 g. sugar 4 g citric acid Method for for Togarashi Sugar Mix: Blend in a spice blender, set aside and reserve Ingredients for Yuzu Togarashi: 375 g. The Perfect Purée Yuzu Luxe Sour Blend, thawed 145 g. sugar #1...
Ingredients for Lychee Lime and Shiso Sorbet: 250 g. sugar 7 g. sorbet stabilizer 75 g. glucose powder 750 g. water 18 g. inverted sugar 5 g. The Perfect Purée Lime Zest, thawed 7 g. shiso 425 g. The Perfect Purée Lychee Puree, thawed 75 g. lime juice, fresh 1 g....
Ingredients for Coconut Green Apple Froyo: 250 g. The Perfect Purée Green Apple Puree, thawed 425 g. water 200 g. coconut milk 410 g. sugar 90 g. glucose powder 6 g. stabilizer 3 g. salt 300 g. yogurt, greek Method for Coconut Green Apple Froyo: In a pot, add green...
Ingredients for Jasmine Semifreddo: 200 g. The Perfect Purée Cherry Puree, thawed 100 g. sugar 15 g. jasmine tea 3 gelatin sheets 50 g. greek yogurt 200 g. heavy cream 1 tsp. vanilla paste Method for Jasime Semifreddo: Bloom gelatin sheets in ice-cold water, set aside...
A take on Baba au Rhum featuring a vanilla cake donut soaked in pineapple simple syrup topped with coconut mousse, white chocolate, and gold leaf made using The Perfect Puree Carmelized Pineapple Concentrate and Coconut Puree. Ingredients for Vanilla Cake Donut: 434...
