by Chevy Goh | Nov 7, 2019
• 2 tbsp. The Perfect Purée Orange Zest (or to taste), thawed • 12 oz. bag of cranberries • 24 oz. grapes (about 1 1/2 pounds), removed from stems and cut in half • 6-10 oz. blueberries (frozen or fresh) • 1/2 cup water Method: 1. In a medium saucepan, combine...
by Chevy Goh | Nov 7, 2019
When enjoying Rosemary Butternut Squash Tartlet with roasted grape, caramelized onion, spiced tamarind chutney, and herbed pecan crumble, you can expect a balanced combination of flavors that dance on your palate. The savory richness of the caramelized onions...
by Chevy Goh | Nov 4, 2019
30 oz. The Perfect Purée Cherry Puree, thawed or Apricot Puree, or White Peach Puree, or Papaya Puree, or Mango Puree, 2 cups granulated sugar 8 oz. brandy 8 oz. heavy whipping cream 8 oz. unsalted butter, cut up Method: In a saucepot over medium-high heat,...
by Chevy Goh | Oct 29, 2019
• 20 g. elderflower liqueur • 500 g. The Perfect Purée Strawberry Puree, thawed • 10 g. vanilla bean paste • 500 g. Valrhona Dulcey Chocolate Method: 1. Melt the chocolate. 2. Bring the puree, vanilla bean paste and elderflower liqueur to a simmer. 3. Blend into the...
by Chevy Goh | Oct 28, 2019
For the Coconut Bavarois: • 20g The Perfect Purée Coconut Puree, thawed • 300ml coconut cream • 250ml thickened cream • 4 egg yolks • 130g sugar • Pinch of ground cardamom Method for the Coconut Bavarois: 1. Place the yolks, sugar and cardamom in a bowl and whisk. 2....
