by Chevy Goh | Jul 30, 2019
• 1-1/2 oz. Uruapan Charanda • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 1/2 oz. Ruby Port • 1/2 lime, squeezed • 1/4 oz. simple syrup Method: Shake all ingredients in shaker with ice. Serve in...
by Chevy Goh | Jul 30, 2019
• 1 oz. Rey Campero Espadin • 1 oz. dry vermouth • 1 oz. The Perfect Purée Kiwi Puree, thawed • 1/4 oz. Ancho Reyes Verde • 3/4 oz. lime juice • 1/2 oz. simple syrup • Tonic water Method: Shake all ingredients except tonic water in shaker with ice. Strain into glass...
by Chevy Goh | Jul 30, 2019
• 1 oz. Charanda • 3/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 3/4 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1 oz. Dry Reisling • 1/2 oz. lime • 1/2 oz. simple syrup Method: Add all to blender and blend. Serve in punch...
by Chevy Goh | Jul 17, 2019
• 425 g. The Perfect Purée Green Apple Puree, thawed • 4 peeled, grated Granny Smith apples • 150 g. 40 percent whipping cream • Whole milk • 540 g. sugar • 50 g. dextrose • 150 g. non-fat dry milk • 150 g. hot-process gelato base (PreGel, Diamant 50, Mec 3, Elenka or...
by Chevy Goh | Jul 11, 2019
For the Panna Cotta: • 2 tbsp. The Perfect Purée Lemon Zest, thawed • 2 tbsp. vanilla • 12 oz. granulated sugar • 7 cups heavy cream • 2 cups whole milk • 2 tbsp. gelatin powder Method for the Panna Cotta: 1. Combine sugar and cream in saucepan and bring to a scald....
