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Hibiscus Tart

Hibiscus Tart

Ingredients for Hibiscus Tart: 150g flour 50g powdered sugar 100g butter 1 egg Ingredients for Hibiscus Cream: 200g The Perfect Purée Sweet Hibiscus, thawed 2 egg yolks 50g sugar 50g milk 30g cornstarch Ingredients for Heart Ganache 200g The Perfect Purée El Corazon...
Sangria and Cherry Sorbet

Sangria and Cherry Sorbet

Ingredients for Sangria and Cherry Sorbet: Simple syrup: 250gr sugar 250gr water Sangria Sorbet Ingredients: 200 gr The Perfect Purée Red Sangria Blend, thawed 150 gr simple syrup 100 gr red wine Cherry sorbet: 200 gr The Perfect Purée Cherry Puree, thawed 150 gr...
Tofu with Tamarind Sauce

Tofu with Tamarind Sauce

Ingredients for Tofu with Tamarind Sauce: 1/3 cup The Perfect Purée of Napa Valley Tamarind Puree, thawed 14oz extra firm tofu cubed 2 cloves of garlic brunoise ½ cup onion brunoise 2 tablespoons sesame oil 2 tablespoons soy sauce 50 ml canola oil ½ teaspoon ginger...
Hawaii’s Taco

Hawaii’s Taco

Ingredients for Hawaii’s Taco: ½ tbsp The Perfect Puree Thai Basil & Black Pepper blend ¼ cup yellow fin tuna 2 cup rice 1 cup rice vinegar ½ avocado 1 seaweed sheet chives Method for Hawaii’s Taco:  Wash your rice with a colander or in the pot for 10 seconds....
Yuzu Spritz

Yuzu Spritz

Ingredients for Yuzu Spritz:  1 ½ oz. The Perfect Purée Yuzu Luxe Sour Blend, thawed 1 ½ oz. club soda 1 Tastecraft Lime Slice, garnish Dragon Fruit Crumble, garnish Method for Yuzu Spritz:  Fill a tall glass with ice. Fill ½ way with The Perfect Purée Yuzu Luxe Sour...