For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
• 1 oz. vodka • 1 oz. The Perfect Purée White Peach Puree, thawed • 3 oz. lemonade • 1 lemon squeeze • Ginger beer • Dash of ground pepper (garnish) Method: In a cocktail shaker, combine all ingredients except ginger beer with ice then shake....
Prepare: Shell polycarbonate molds with tempered milk chocolate. Set aside. For the Pear Pâte de Fruit: • 500 g. The Perfect Purée Pear Puree, thawed • 550 g. granulated white sugar • 12 g. yellow or apple pectin • 60 g. glucose or corn syrup • 7...
Ingredients: • ½ oz. The Perfect Purée Mango Puree, thawed • 1 oz. Calamansi juice • ¾ oz. Chrysanthemum syrup Method: Shake all ingredients with ice in a shaker and dirty dump into a cocktail glass. Top with soda...
