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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...
Banana Banshee

Banana Banshee

by | Dec 1, 2016

    • 1 1/2 oz. Bacardi Reserva 8     • 1/2 oz. Giffard Banane du Brésil liqueur     • 1 oz. The Perfect Purée Banana Puree, thawed     • 2 oz. Salted Caramel Syrup Method: 1. Blend all ingredients with ice in a...
Tsunami That’s Good

Tsunami That’s Good

by | Dec 1, 2016

    • 2 oz. Bacardi Rum Blend (Bacardi Reserva 8 and Bacardi Dark)     • 1/2 oz. Campari liqueur     • 1 oz. The Perfect Purée Passion Fruit Concentrate, thawed     • 3/4 oz. lemon     • 1/2 oz. Grenadine syrup Method: 1. Blend all ingredients with ice in a...