For the Coconut Base: • 10 oz. milk • 20 oz. heavy cream • 8 oz. sugar, granulated • 1 oz. gelatin, bloomed in one ounce of cold water (or 3 gelatin leaves) • 10 oz. The Perfect Purée Coconut Puree, thawed Method for the Coconut Base: 1. In a heavy...
• coriander blossoms • green micro shiso leaves Cucumber Juice: • 375 g. cucumber • 10 g. Granny Smith apple peels Method: 1. Put the cucumbers and Granny Smith apple peels in a VitaMix blender and mix on medium until well blended. Strain through a...
• 8 oz. The Perfect Purée Coconut Puree, thawed • 1 14-oz. can sweetened condensed milk • 1/3 cup evaporated milk • 1 8-oz. package cream cheese, softened and cut up • 5 extra large eggs • 1/3 cup packed brown sugar • Shredded coconut...
For the Passion Fruit Gelée: • 250 g. The Perfect Purée Passion Fruit Concentrate, thawed • 50 g. sugar • 1 1/2 leaves gelatin, bloomed Method for the Passion Fruit Gelée: 1. Heat the Passion Fruit Concentrate with the sugar. 2. Add the bloomed gelatin to...