by Chevy Goh | Oct 21, 2019
For the Passion Fruit Buttercream: • 200g The Perfect Purée Passion Fruit Concentrate, thawed, split in half • 260g sugar • 25g corn syrup • 120g egg whites • 1 lb. butter, soft Method for the Passion Fruit Buttercream: 1. Begin whipping the egg whites to stiff peaks....
by Melanie Kern | Oct 18, 2019
• 200g The Perfect Purée Meyer Lemon Concentrate, thawed • 200g The Perfect Purée Lemon Zest, thawed • 300g sugar • 50g glucose • 100g water • 500g Valrhona Opalys white chocolate, melted • 100g butter, soft Method: 1. Cook the sugar, glucose and water to 175C. 2....
by Chevy Goh | Oct 18, 2019
• 1 oz. Green Chartreuse • 3/4 oz. Bols Ginger liqueur • 1 oz. The Perfect Purée Raspberry Puree, thawed • 1 oz. good quality limeade Method: Shake ingredients very well with ice and strain over ice into rocks glass. Garnish with floating lime wheel and a...
by Chevy Goh | Oct 18, 2019
• 1 oz. La Caravedo Pisco • 3/4 oz. Lustau P/X Sherry • 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed Method: Shake ingredients very well with ice and strain into martini glass. Garnish with slapped sage leaf floating on...
by Chevy Goh | Oct 18, 2019
• 1 1/2 oz. Kleos Mastiha Greek liqueur • 1 oz. The Perfect Purée Banana Puree, thawed • 3/4 oz. Chai tea concentrate Method: Shake ingredients very well with ice and strain over ice into small rocks glass. Garnish with sparkling powdered...
