by Chevy Goh | Aug 7, 2018
For the Lemon Almond Cake: • 1/2 tsp. The Perfect Purée Lemon Zest, thawed • 1/8 cup coconut oil, refined, melted (or sub for olive oil) • 137 g. almond flour • 1/2 tsp. baking soda • 1/2 tsp. Himalayan pink salt • 1 large egg • 1/4 cup maple syrup • 1/8 cup fresh...
by Chevy Goh | Aug 6, 2018
• 2 oz. Pisco (Mosto Verde) • 1/2 oz. The Perfect Purée Strawberry Puree, thawed • 1/2 oz. The Perfect Purée Lychee Puree, thawed • 1/2 oz. fresh lime juice • 1/2 oz. ginger syrup • Champagne (Brut or drier) Method: 1. In a mixing glass add Pisco, fresh lime juice,...
by Chevy Goh | Aug 1, 2018
• 1 1/2 oz. Milagro Silver • 3/4 oz. Ancho Reyes Verde • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 3/4 oz. lime juice • 1/4 oz. honey • Lime twist • Mint tip Method: Combine all ingredients, shake and...
by Chevy Goh | Jul 31, 2018
• 12 oz. The Perfect Purée Papaya Puree, thawed • 24 oz. The Perfect Purée Pink Guava Puree, thawed • 4 cups sugar • 2 oz. glucose • 1 cup apple juice • 1/2 cup orange juice • 1/2 cup half and half Method: In a large sauce pot, combine the sugar, glucose, apple juice,...
by Chevy Goh | Jul 31, 2018
• 24 oz. The Perfect Purée Mango Puree, thawed • 4 cups manufacturing cream • 8 egg yolks • 3 cups sugar • 1/3 cup minced mint • Balsamic pearls Method: Place the egg yolks and sugar in a bain marie and cook until the yolks double in volume and slightly pale. Next add...
