by Chevy Goh | Oct 30, 2018
• 1/3 cup The Perfect Purée Blood Orange Concentrate, thawed • 2 oz. sugar • 6 egg yolks • 2 cups heavy cream • Light brown sugar as needed Method: 1. Preheat oven to 350°F. 2. Mix the sugar and yolks thoroughly. 3. Heat the cream and Blood Orange...
by Chevy Goh | Oct 30, 2018
• 1 jar The Perfect Purée Blackberry Puree, thawed • 32 oz. Valrhona Caribe chocolate feves • 4 trays Valrhona dark chocolate truffle shells • 8 oz. Valrhona Opalys white chocolate feves • 1 1/2 cup heavy cream • 1 tsp. sea salt • 1 cup...
by Chevy Goh | Oct 17, 2018
• 2 oz. Gubba rum • 1 oz. St. Elder • 3/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. simple syrup Method: Shake well with ice and strain over ice into rocks glass. Garnish with mint...
by Chevy Goh | Oct 17, 2018
• 1 oz. Van Gogh Wild Appel • 1 oz. Van Gogh Vodka • 1 oz. The Perfect Purée Green Apple Puree, thawed • 1/2 oz. fresh lemon • Splash of prosecco, chilled Method: Shake all ingredients (except prosecco) very well with ice and strain into martini glass. Top with a...
by Chevy Goh | Oct 1, 2018
• 2 oz. Laird’s Applejack • 1 1/2 oz. The Perfect Purée Green Apple Puree, thawed • 1 tsp. apple cider vinegar • 3/4 oz. fresh lemon juice • 1/4 oz. simple syrup Method: Shake ingredients very well with ice and strain into coupe or martini glass. Garnish with...
