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Lemon Zest Panna Cotta

Lemon Zest Panna Cotta

by | 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....
Stroh Hurricane

Stroh Hurricane

by | Jul 10, 2019

• 1 1/2 oz. Stroh 160 • 3/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 3/4 oz. simple syrup • 1 oz. orange juice • 3/4 oz. fresh lime juice Method: Shake ingredients very well with ice and strain over ice into highball glass. Garnish with an orange...
Chipotle Fruit Sour Delight Frozen Yogurt

Chipotle Fruit Sour Delight Frozen Yogurt

by | Jun 28, 2019

• 4 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 2 tbsp. The Perfect Purée Chipotle Sour blend, thawed • 1 tsp. The Perfect Purée Lemon Zest, thawed • 4 tbsp. The Perfect Purée Pear Puree, thawed • 2 cups base yogurt (plain or tart) • A dash of...
Strawberry Twilight Toast

Strawberry Twilight Toast

by | Jun 27, 2019

• 4 oz. The Perfect Purée Strawberry Puree, thawed • 1 slice Dave’s Killer Bread Thin Sliced Organic Good Seed • 1/2 avocado • 1 garlic clove, minced • Sonoma Harvest Fresh Garlic Oil • Kirkland Signature Aged Balsamic Vinegar of Modena • Cherry tomatoes, cut in half...
Blackberry Twilight Toast

Blackberry Twilight Toast

by | Jun 27, 2019

• 4 oz. The Perfect Purée Blackberry Puree, thawed • 1 slice Dave’s Killer Bread Thin Sliced Organic Good Seed • 1/2 avocado • 1 garlic clove, minced • Sonoma Harvest Fresh Garlic Oil • Kirkland Signature Aged Balsamic Vinegar of Modena • Cherry tomatoes, cut in half...