• 140 g. The Perfect Purée Strawberry Puree, thawed • 1 sheet gelatin • 170 g. granulated sugar • 80 g. Valrhona Strawberry Inspiration Chocolate, melted • 540 g. ricotta Impastata • 520 g. cream cheese, at room temperature • 170 g. heavy...
• 2 oz. blanco tequila • 1 oz. The Perfect Purée Blueberry Puree, thawed • 1 oz. lime • 1/2 oz. triple sec • 1/2 oz. 1:1 simple syrup Method: Blend ingredients with ice until smooth. Serve in glass with chili salt rim and garnish with lime...
• 1 oz. Tequila Cazadores Reposado • 2 oz. red wine • 1/4 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/4 oz. The Perfect Purée Meyer Lemon Concentrate, thawed • 1/4 oz. The Perfect Purée White Peach Puree, thawed • 1/4 oz. The...
• 264 g. The Perfect Purée Mango Puree, thawed • 100 g. granulated sugar • 30 g. lemon juice • 100 g. whole eggs • 40 g. egg yolks • 0.4 g. kosher salt • 57 g. unsalted butter, cold and cubed Method: 1. Combine in saucepan: puree, sugar,...
• 1 1/2 oz. Hatozaki Japanese Whiskey • 3/4 oz. Amaro Nonino • 3/4 oz. The Perfect Purée Sweet Hibiscus, thawed • 1/2 oz. banana syrup • 1/2 oz. fresh lime juice Method: In a cocktail shaker with ice, combine all ingredients and shake. Strain and...
