Working at Honey Road, I am inspired by Eastern Mediterranean flavors and incorporate them into all of my desserts. Perfect Purée allows me to have access to fresh, high-quality fruit purées from regions around the world that I would otherwise not be able to source....
I was excited to center this dessert around The Perfect Purée Lychee Puree—it’s bright, floral, and perfectly consistent for sorbet. It was also my first time working with soursop, which brought a lovely tartness to balance the lychee’s sweetness. The Aperol gel adds...
Describing this dessert would mean describing my childhood. Growing up in Lima, Peru, I remember visiting my grandparents in Iquitos, Peru every summer. A beautiful city surrounded by the Amazon Rainforest—and just the smell of the Camu Camu from Perfect Purée of Napa...
This recipe was inspired by my wife and our shared love of PB&J sandwiches. My wife loves Kir Royale—Champagne and blackcurrant—and this dish, with foie gras, hazelnut crumble, and blackcurrant gel layered in puff pastry, acts as a royal PB&J. It evokes a...
The Perfect Purées were the driving factor behind this dish. Being in the Rust Belt, we don’t have a ton of fresh fruits to work with. Using the tamarind and blood orange, specifically, enables me to use products that are generally not available. Ingredients for...
