Ingredients for Passion Fruit Panna Cotta: 220 g. The Perfect Purée of Napa Valley Passion Fruit Concentrate 275 g. The Perfect Purée of Napa Valley Coconut Puree 105 g. sugar 1 tsp. vanilla paste 1.5 g. agar 1.5 g. locust bean gum Method for Passion Fruit Panna...
Ingredients for Mango Gelée: 1 ½ cups The Perfect Purée of Napa Valley Mango puree, thawed 1 tbsp. lemon juice 1 ½ tsp. agar agar ½ cup sugar 1 cup water 1 large mango, diced Method for Mango Gelée: Heat 1 cup of water in a small pan. When it reaches a gentle boil,...
Ingredients for Blood Orange Fizz: 2 oz. mezcal 1 oz. fresh lime juice 1 oz. The Perfect Purée of Napa Valley Blood Orange Concentrate, thawed ½ oz agave syrup 1 scoop blood orange sorbet club soda fresh blood orange slices and mint for garnish Method for Blood Orange...
Ingredients for Sangria and Cherry Sorbet: Simple syrup: 250gr sugar 250gr water Sangria Sorbet Ingredients: 200 gr The Perfect Purée Red Sangria Blend, thawed 150 gr simple syrup 100 gr red wine Cherry sorbet: 200 gr The Perfect Purée Cherry Puree, thawed 150 gr...
