Ingredients for the crust: 200 g. graham cracker crumbs 60 g. sugar 90 g. butter, browned 20 g. wheat Germ ½ tbsp. salt Method for the crust: Combine all ingredients in a bowl. Press into a 9″ spring form pan or 9″ cake pan. Bake at 350° for 8-10 mins....
“This lime zest-fennel semifreddo combines the sweet, herbaceous notes of fennel with the aromatics of The Perfect Puréee Lime Zest. The lime sauce brings in a punch of acidity, and the graham cracker crumb and lime meringue adds satisfying textures to bring the...
This is one of the most memorable dishes I have tasted while traveling in India. The flavors are intense—and at the same time, comforting. Kanji Vada is a traditional Rajasthani snack made seasonally during Holi, Diwali, and mostly during winter as the mustard in it...
Ingredients for the Sorbet Syrup: 100 g glucose syrup 600 g sugar 550 g water 9 g “Uno” sorbet stabilizer Method for the sorbet syrup: Combine all ingredients together and blend until the stabilizer is fully incorporated and there are no lumps. Pour mix into and pot...
Ingredients: 500 g The Perfect Puree Mango Passion Fruit Blend, thawed 500 g Sugar 120 g Glucose syrup 12 g Apple pectin 25 g Sugar 25 g Citric acid 100 g Tajin powder Method: Combine citric acid and the smaller portion of sugar together. Set aside. Combine large...
