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...
Ingredients for Passion Fruit Paloma: • 1.5 oz. Tequila Tapatio Blanco • ½ oz. The Perfect Purée Passion Fruit Syrup • ½ oz. fresh lime juice • top with 4 oz. Strongwater Grapefruit Soda • top with Perfect Purée Mango Perfect Fruit Foam™ Method for Passion Fruit...
Ingredients for batched Passion Fruit Paloma: • 5 liters of Tequila Tapatio Blanco • 96 oz. The Perfect Purée Passion Fruit Syrup • 96 oz. lime juice • top with Strongwater Grapefruit Soda • top with Perfect Purée Mango Perfect Fruit Foam™ Method for batched Passion...
