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Malaysian Curry Laksa

Malaysian Curry Laksa

    • 1 tbsp. The Perfect Purée Yuzu Luxe Sour blend, thawed     • 2 cup The Perfect Purée Coconut Puree, thawed     • 1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed     • 10 whole shallots, halved     • 2 inch ginger, sliced     • 3 garlic...
Hawaiian Citrus Cubes

Hawaiian Citrus Cubes

    • The Perfect Purée Sweet Hibisucs, thawed     • The Perfect Purée Blood Orange Concentrate, thawed     • Fresh squeezed lime juice     • Splash of water Method: Mix all ingredients together (to taste). Pour into ice cube trays and freeze....
Lychee Goddess

Lychee Goddess

    • 1 1/2 oz. Empress Gin     • 2 oz. The Perfect Purée Lychee Puree, thawed     • 1 1/2 oz. simple syrup (made with unbleached sugar) Method: In a cocktail glass, combine the Lychee Puree and simple syrup. Fill with crushed ice and stir. Top with Empress Gin, using...
Lychee & Mango Caramel

Lychee & Mango Caramel

For the Lychee Caramel: • 113 g. The Perfect Purée Lychee Puree, thawed • 50 g. granulated sugar • 20 g. glucose • 10 g. butter • 2 g. citric acid solution Method for the Lychee Caramel: 1. Combine the sugar and glucose in a saucepan. Bring the sugars to a light...
Dark and Carmelized Pineapple

Dark and Carmelized Pineapple

For the Carmelized Pineapple Gel: • 150 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 127.5 g. sugar • 22.5 g. dextrose • 4 g. pectin • 4.5 g. citric acid solution (50:50 dissolved citric acid and water) Method for the Carmelized Pineapple Gel: 1. In...