• 1 cup The Perfect Purée Red Raspberry Puree, thawed • 2 cups powdered sugar Method: Mix all ingredients until desired consistency is achieved. Add more powdered sugar to thicken or more purée to thin.
For the Nougatine: • 1 cup toasted almonds • 1/4 cup sugar Method for the Nougatine: 1. Toast almonds gently. Pour the sugar in a saucepan and cook until caramel color. 2. Mix almonds in. Pour the mixture onto a baking sheet and spread it evenly. Once cooled,...
• 1 2/3 oz. St. Germain • 3 1/3 oz. Tequila Cazadores Blanco • 3 1/3 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 12 seedless green grapes • 1/2 lime, juiced • Topo Chico • Top with red wine Method: Place grapes into...
For the Chocolate Magic Shell: • 4 parts dark chocolate • 1 part coconut oil Method for the Chocolate Magic Shell: 1. Melt the chocolate and combine with the coconut oil; use as needed. 2. With silicone mold of choice, build up 4 or 5 layers of the magic shell...
• 425 g. The Perfect Purée Prickly Pear Puree, thawed • 10 g. agar agar • 10 g. sugar • 5 g. salt • 10 g. blend oil • 10 g. rice wine vinegar Method: 1. Heat up Prickly Pear Puree with sugar. 2. Whisk agar agar once light boil. 3. Whisk until...
