Ingredients for Mango Gelée: 1 ½ cups The Perfect Purée of Napa Valley Mango puree, thawed 1 tbsp. lemon juice 1 ½ tsp. agar agar ½ cup sugar 1 cup water 1 large mango, diced Method for Mango Gelée: Heat 1 cup of water in a small pan. When it reaches a gentle boil,...
Ingredients for Blood Orange Fizz: 2 oz. mezcal 1 oz. fresh lime juice 1 oz. The Perfect Purée of Napa Valley Blood Orange Concentrate, thawed ½ oz agave syrup 1 scoop blood orange sorbet club soda fresh blood orange slices and mint for garnish Method for Blood Orange...
Ingredients for Tofu with Tamarind Sauce: 1/3 cup The Perfect Purée of Napa Valley Tamarind Puree, thawed 14oz extra firm tofu cubed 2 cloves of garlic brunoise ½ cup onion brunoise 2 tablespoons sesame oil 2 tablespoons soy sauce 50 ml canola oil ½ teaspoon ginger...
