Ingredients for Soursop Panna Cotta: • 320 g. The Perfect Purée Soursop Puree, thawed • 3 gelatin sheets • 210 g. heavy cream • 52 g. milk • 54 g. sugar • pinch of salt • 4 g. vanilla extract Method for Soursop Panna Cotta: Bloom the gelatin in cold water. In a pot...
Ingredients for Prickly Pear Guava Ganache Chocolate Bar: For Filling: • 150 g. white chocolate • 40 g. The Perfect Purée Pink Guava Puree, thawed • 40 g. The Perfect Purée Prickly Pear Puree, thawed • 20 g. glucose syrup • 20 g. unsalted butter For Shell: 900 g....
Ingredients for Yuzu Juniper Thyme Caramel: For Filling: • 170 g. granulated sugar • 60 g. glucose syrup • 170 g. heavy cream • 40 g. The Perfect Purée Yuzu Juniper Thyme Syrup • 40 g. unsalted butter For Shells: 800 g. 60–70% dark chocolate Step 1: Chocolate Shell...
Ingredients for White Chocolate Dragon Fruit Berries Bar: • 800 g. white chocolate • 40 g. Tastecraft Freeze-Dried Dragon Fruit Crumble • 20 g. Tastecraft Freeze-Dried Whole Raspberries • 15 g. Tastecraft Freeze-Dried Strawberry Slices Step 1: Chocolate Base Temper...
Ingredients for Peach Jasmine Ganache: • 200 g. The Perfect Purée White Peach Puree, thawed • 150 g. white chocolate couverture • 150 g. heavy cream • 20 g. dragon pearl jasmine tea, dried • 2 g. citric acid Ingredients for Daifuku Mochi: • 250 g. mochiko flour • 320...
