Ingredients for Coconut Panna Cotta: • 13 ½ oz. coconut milk • 3 oz. sugar • 1 tbsp. vanilla paste • 2 tbsp. coconut compound • 3 ea. gelatin sheets Ingredients for Passion Fruit “Soup”: • 1250 g. water • 125 g. The Perfect Purée Passion Fruit Syrup • 125...
Ingredients for It’s About Thyme: • 1 ½ oz. St George Terroir Gin • ½ oz. Aalborg Akvavit • 1 oz. lemon juice • ½ oz. The Perfect Purée Yuzu Juniper Thyme Syrup Method for It’s About Thyme: Combine all ingredients in a shaker with ice and shake until cold....
Ingredients for Groves and Orchards: • 2 oz Sonoma Bourbon • 1 oz Brucato Orchards Amaro • ½ oz The Perfect Purée Blood Orange Syrup Method for Groves and Orchards: Combine all ingredients in a shaker with ice and shake until cold. Double strain into a rocks glass...
Ingredients for Sweet Tart Shell (Pâte Sucrée): • 120 g. butter • 80 g. icing sugar • 30 g. almond flour • 50 g. egg • 250 g. all-purpose flour • 2 g. salt Ingredients for Lemon & Honeysuckle Orange Blossom Curd: • 120 g. lemon juice • 2 lemons, zested • 140 g....
Ingredients for Yuzu Juniper Thyme Insert (Gelée): • 160 g. The Perfect Purée Yuzu Juniper Thyme Syrup • 40 g. lemon juice • 20 g. sugar • 6 g. gelatin sheets (200 bloom) • cold water, for blooming gelatin Ingredients for Lemon Crémeux Base: • 120 g. lemon juice • 2...
