Ingredients for Drink of the Gods: 2 oz. Tequila Tapatío Blanco ¾ oz. The Perfect Purée Thai Basil & Black Pepper Blend 1 ¼ oz. tejuino puree ½ oz. lime juice ¼ teaspoon salt dehydrated lime wheel, garnish Method for Drink of the Gods: Salt rim on rocks glass....
Ingredients for Togarashi Sugar Mix: 30 g. togarashi 40 g. sugar 4 g citric acid Method for for Togarashi Sugar Mix: Blend in a spice blender, set aside and reserve Ingredients for Yuzu Togarashi: 375 g. The Perfect Purée Yuzu Luxe Sour Blend, thawed 145 g. sugar #1...
Ingredients for Lychee Lime and Shiso Sorbet: 250 g. sugar 7 g. sorbet stabilizer 75 g. glucose powder 750 g. water 18 g. inverted sugar 5 g. The Perfect Purée Lime Zest, thawed 7 g. shiso 425 g. The Perfect Purée Lychee Puree, thawed 75 g. lime juice, fresh 1 g....
Ingredients for Coconut Green Apple Froyo: 250 g. The Perfect Purée Green Apple Puree, thawed 425 g. water 200 g. coconut milk 410 g. sugar 90 g. glucose powder 6 g. stabilizer 3 g. salt 300 g. yogurt, greek Method for Coconut Green Apple Froyo: In a pot, add green...
Ingredients for Jasmine Semifreddo: 200 g. The Perfect Purée Cherry Puree, thawed 100 g. sugar 15 g. jasmine tea 3 gelatin sheets 50 g. greek yogurt 200 g. heavy cream 1 tsp. vanilla paste Method for Jasime Semifreddo: Bloom gelatin sheets in ice-cold water, set aside...
