Madeleines

Madeleines

by | Dec 20, 2016

    • 1/2 tbsp. of The Perfect Purée Orange Zest, thawed     • 2 large eggs     • 2/3 cup sugar     • 1 tsp. vanilla extract     • 1 pinch of salt     • 1 cup all-purpose flour     • 10 tbsp. butter, melted, then cooled Method: 1. Melt butter with Orange Zest and...
The Dinner Finale

The Dinner Finale

by | Dec 7, 2016

    • 1 1/2 oz. Pierre Ferrand 1840 cognac     • 2 oz. Melvin IPA beer     • 1 oz. The Perfect Purée Pear Puree, thawed     • 1 heaping tsp. pumpkin puree     • 1/4 oz. maple syrup     • 1 oz. cream     • pinch sea salt     • freshly grated nutmeg and a pear slice...
Pear Gingerbread Mousse

Pear Gingerbread Mousse

by | Dec 1, 2016

Ingredients:     • 1 full sheet thin chocolate chiffon cake     • Italian meringue buttercream for icing     • holiday garnish For the Mousse:     • 15 oz. The Perfect Purée Pear Puree, thawed     • 7 sheets gelatin, bloomed     • 2 tsp. (or to taste) gingerbread...
Blackberry Sorbet

Blackberry Sorbet

by | Dec 1, 2016

   • 2 30-oz. jars of The Perfect Purée Blackberry Puree, thawed     • 13 oz. sugar     • 17 1/2 oz. water     • 1 oz. glucose     • 10 3/4 oz. water     • 3 3/4 oz. lemon juice     • 4/10 oz. citric acid     • Reserved sorbet syrup Method: 1. Mix water, sugar, and...
Ginger Blueberry Mojito

Ginger Blueberry Mojito

by | Dec 1, 2016

    • 1 1/2 oz. Voli Vodka Light     • 1 oz. Sho Chiku Bai Extra Dry Sake     • 1/2 oz. The Perfect Purée Blueberry Puree, thawed     • 1/2 oz. simple syrup     • 8-10 mint leaves     • 1/2 oz. lime juice     • 2 oz. ginger beer Method: Gently muddle the puree, lime...