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....
by Chevy Goh | Oct 28, 2019
• 3 cups The Perfect Purée Black Currant Puree, thawed • 1 cup fresh black currants, washed, dried and stems removed • 1 1/2 cups white sugar • 1 tbsp. lemon juice Method: 1. Add the black currants and puree to a deep pot along with the sugar and lemon juice. 2. Stir...
by Chevy Goh | Oct 28, 2019
For the Blondie: • 1 cup butter, room temperature • 12 oz. 36% Carmelia • 3/4 cup sugar • 3/4 cup brown sugar, firm packed • 3 eggs, whole • 2 tsp. vanilla extract • 1 1/4 cup all-purpose flour • 1/4 tsp. salt Method for the Blondie: 1. Melt the butter and chocolate...
by Chevy Goh | Oct 28, 2019
Ingredients for the Cheesecake Mousse: • 16 oz. cream cheese softened to room temperature • 1 cup powdered sugar • 1 tsp. vanilla extract • 2 tsp. lemon juice • 1/3 cup sour cream • 1 1/2 cups heavy cream Method for Cheesecake Mousse: 1. Place cream cheese in a large...
by Chevy Goh | Oct 28, 2019
For the Lemon Balm Panna Cotta: • 4 sheets gold gelatin • 125 g. granulated sugar • 515 g. heavy cream • 665 g. buttermilk • 10 g. fresh lemon balm Method for Lemon Balm Panna Cotta: 1. Bloom the gelatin sheets in ice water. Set aside. 2. In a heavy-bottomed pot,...
