by Chevy Goh | Jan 12, 2018
• 1 oz. The Perfect Purée Pink Guava Puree, thawed • 1 oz. simple syrup • 2 oz. water • 1 lime wedge squeeze Method: In a cocktail shaker, combine all ingredients with ice and shake. Garnish with a lime wheel, cinnamon stick and cinnamon...
by Chevy Goh | Jan 11, 2018
• 24 oz. The Perfect Purée Prickly Pear Puree, thawed • 40 oz. water • 7 Rosehip tea bags (Onno Behrends Brand) • 18 oz. ginger beer • 16 oz. seltzer • 12 oz. pure acai juice • 5 oz. lemon juice • 3 oz. grapefruit juice • 3 tbsp. sorghum syrup Method: Allow tea bags...
by Chevy Goh | Jan 5, 2018
Ingredients for Crème Brûlée (with Ginger, Mango, Blood Orange and Vietnamese Coffee): 8 tbsp. The Perfect Purée (Sweet Ginger, Mango Puree or Blood Orange Concentrate), thawed 1 qt. heavy cream 1 cup sugar 3 tbsp. brown sugar 6 whole eggs 4 tbsp. Vietnamese coffee...
by Chevy Goh | Jan 5, 2018
For the cheesecake: • 1 cup The Perfect Purée (flavor of choice), thawed • 1 1/2 lb. cream cheese, at room temp for half an hour, sliced into 1-inch cubes • 6 whole eggs • 1 cup sugar Method for the cheesecake: 1. Preheat oven to 350 degrees. Place...
by Chevy Goh | Jan 5, 2018
• 2 oz. The Perfect Purée Pear Puree, thawed • 2 oz. The Perfect Purée Strawberry Puree, thawed • 1/2 of an avocado • 2 oz. fresh orange juice • 1/2 cup ice Method: Add to blender and blend on medium. Pour into smoothie glass. Garnish with strawberry and pear...
