by Chevy Goh | Feb 5, 2018
• 450 g. The Perfect Purée Coconut Puree, thawed • 780 g. skim milk • 150 g. sugar • 100 g. PreGel ice cream stabilizer • 120 g. Greek yogurt Method: 1. Heat the milk in a pot to 65°C. 2. Whisk together the sugar and stabilizer. Whisk the sugar...
by Chevy Goh | Feb 2, 2018
For the pork: • 2 lb. pork tenderloin • 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 1 tbsp. kosher salt • 2 tsp. ground black pepper • 1 cup extra virgin olive oil • 1 cup and 2 tbsp. vegetable oil • 4 sliced shallots...
by Chevy Goh | Feb 1, 2018
• 11 oz. The Perfect Purée Pomegranate Concentrate (divided), thawed • 16 1/2 oz. sugar • 10 oz. corn syrup • 1/4 tsp. salt • 1 oz. gelatin Method: 1. Pour the dissolved gelatin/water mixture in the bowl of a stand mixer with a whip attachment and...
by Chevy Goh | Jan 25, 2018
• 40 g. The Perfect Purée Meyer Lemon Concentrate, thawed • 30 g. The Perfect Purée Mango Puree, thawed • 140 g. water • 390 g. pure cane sugar • 204 g. fresh egg yolks • 50 g. butter Method: 1. Fill a medium-large sauce pan halfway with water...
by Chevy Goh | Jan 25, 2018
• 1 whole bottle of Breckenridge Bourbon • 8 oz. Cynar • 6 oz. The Perfect Purée Sweet Hibiscus, thawed • 18 oz. fresh squeezed blood orange juice • 10 oz. pineapple juice • 6 oz. fresh brewed black mint tea • 2 shaved celery stalks • 8 sprigs of mint (muddle) Method:...
