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Cherry Chocolate Mousse

Cherry Chocolate Mousse

Cherry Compote Insert: 180 g The Perfect Purée of Napa Valley Cherry Puree, thawed 250 g cherries fresh cut in halves 8 g pectin NH 60 g invert sugar 10 g lemon juice Method: Heat the cherry puree and invert sugar to 30ºC. Add the sugar previously mixed with the...
Half El Corazon Curd Tart and Half Tart au Chocolate

Half El Corazon Curd Tart and Half Tart au Chocolate

Ingredients for the El Corazon Curd Tart: 24 oz. The Perfect Purée of Napa Valley El Corazon blend, thawed 21 oz. sugar 22 oz. whole egg 11 oz. egg yolks 6 ea gelatin sheets 8 oz. butter Method for the El Corazon Curd Tart: Soak gelatin sheets in cold water until...
Pika Prickly

Pika Prickly

Ingredients: 1 ½ oz. Tequila Tapatío Blanco 1 oz. The Perfect Purée Prickly Pear ½ oz. chamoy ½ oz. agave ¾ oz. lime juice Hawaiian black salt, garnish edible flower, garnish Method: Combine ingredients in a shaker with ice and shake well before straining into a rock...