• 850 g. The Perfect Purée White Peach Puree, thawed • 1000 g. ricotta cheese • 5 g. black pepper • 10 g. salt • 30 g. Ultratex-8 • 1 g. xantham gum Method: 1. Blend ricotta cheese in blender until smooth. 2. Whisk in Ultratex-8 and immersion...
• 1000 g. The Perfect Purée Pear Puree, thawed • 18 g. agar-agar • 50 g. sugar • 25 g. rice vinegar • 50 g. blend oil • 2 g. salt Method: 1. Heat Pear Puree until simmer. 2. Whisk in agar-agar. 3. Whisk for 1 minute. 4. Pour in to half hotel...
• 425 g. The Perfect Purée Green Apple Puree, thawed • 10 jalapeños • 1 bunch on cilantro washed and dried • 3 whole limes zested • 1 lime juiced • 1/2 cup of blend oil • Salt to taste Method: 1. Cut jalapeños to remove all the seeds and...
• 5 oz. Prosecco • 2 oz. The Perfect Purée White Peach Puree, thawed • 2 tbsp. simple syrup • Ice Method: Add ingredients to a blender and blend until smooth.
• 3 oz. Chadwick’s Craft Spirits Doom Forest Vodka • 2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed Method: Fill rocks glass with ice, add Thai Basil & Black Pepper blend and vodka. Garnish with a strawberry and sprig of fresh...
