For the Batter: • 1/2 cup (120 g.) large egg whites, at room temperature • 2 1/2 tbsp. (37 g.) red liquid food color • 2 tsp. pure vanilla extract • 2 1/2 cups (250 g.) bleached cake flour (or bleached all-purpose flour), sifted into the cup and leveled off • 1 tbsp....
• 2 oz. Breckenridge Gin • 2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 1/2 oz. pineapple juice • 1/2 oz. lime juice • 1-3/4 oz. cream of coconut • Tiki-style garnish Method: Combine all ingredients in a shaker with ice and shake until well...
• 60 g. Amarula Cream liqueur • 800 g. The Perfect Purée Pink Guava Puree, thawed • 800 g. The Perfect Purée Coconut Puree, thawed • 80 g. sugar • 80 g. water • 30 g. fresh lemon juice • 4 gelatin sheets Method: 1. Bloom the gelatin sheets in cold water for 15...
• 2/3 cup The Perfect Purée Passion Fruit Concentrate, thawed • 3 whole eggs plus 3 egg yolks • 1 cup sugar • 1 tbsp. lemon juice • 4 oz. sweet butter Method: 1. Whisk together eggs, egg yolks and sugar over a bain marie. 2. When pale yellow and smooth, add the purée...
