by Heather Ross | Sep 5, 2017
• 1 jar The Perfect Purée (Purée of your choice), thawed • 10 oz. sugar • 11 oz. cold water • 5 oz. Freeze-N-Thaw Pastry Cream Mix • 3 oz. butter Method: 1. Mix cold water and Freeze-N-Thaw Pastry Cream Mix together until smooth and dissolved. 2. Bring purée and sugar...
by Heather Ross | Sep 5, 2017
Ingredients for Vanilla Mascarpone Mousse (Vanilla Custard and Mascarpone Cream): • 1 sheet gelatin • 1 Tbsp. vanilla extract • 250 ml cream • 50 grams egg yolks • 65 grams sugar Method for Vanilla Custard: 1. Make a créme anglaise with all of the ingredients but the...
by Heather Ross | Aug 31, 2017
• 2 oz. Torres 15 • 3/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. ginger syrup • 1/4 oz. pineapple juice • 1/2 oz. lime juice • Dash of Angostura and Peychaud Bitters Method: Shake ingredients and serve in a rocks glass over crushed ice Queen’s...
by Heather Ross | Aug 31, 2017
• 1 1/2 oz. Pisco Porton Mosto Verde • 1/2 oz. Aperitivo Aperol • 1 oz. The Perfect Purée Mango Puree, thawed • 1/2 oz. St-Germain Elderflower Liqueur • 1/2 oz. fresh lime juice Method: In a mixing glass add Pisco Porton Mosto Verde, Aperol, St-Germain, mango puree...
by Heather Ross | Aug 31, 2017
• 1 1/2 oz. Candolini Grappa Ruta • 1 1/2 oz. Carpano Bianco • 1 oz. The Perfect Purée Apricot Puree, thawed • 1/2 oz. lemon juice Method: Combine all ingredients and serve.
