Ingredients for the Sorbet Syrup: 100 g. glucose syrup 600 g. sugar 550 g. water 9 g. “Uno” sorbet stabilizer Method for the sorbet syrup: Combine all ingredients together and blend until the stabilizer is fully incorporated and there are no lumps. Pour mix into and...
Ingredients: 500 g The Perfect Puree Mango Passion Fruit Blend, thawed 500 g Sugar 120 g Glucose syrup 12 g Apple pectin 25 g Sugar 25 g Citric acid 100 g Tajin powder Method: Combine citric acid and the smaller portion of sugar together. Set aside. Combine large...
Ingredients: 2 oz. Milagro blanco tequila 1 oz. The Perfect Purée Yuzu Luxe Sour Blend, thawed 1/4 oz. agave nectar 3 dashes Tabasco Method: Shake well with ice and strain over ice into a rocks glass rimmed with tajin spice. Garnish with a cucumber...
A classic pound cake gets a tropical infusion with The Perfect Purée’s new Lime Zest! The Strawberry & Lime Pound Cake is a crowd-pleaser. Ingredients for the Lime Pound Cake 20 g The Perfect Purée Lime Zest, thawed 150 g eggs, room temperature 75 g egg yolk, room...
