Ingredients for Don’t Be a Sourpuss: • 1 ½ oz. gin • ¾ oz. cilantro syrup • ½ oz. The Perfect Purée Soursop Puree, thawed • 2 pieces star fruit, muddled • ½ oz. lime juice Method for Don’t Be a Sourpuss: Muddle starfruit in shaker, then add ice and remaining...
Ingredients for Soursop Mango Swirl Sherbet: • 500 g. The Perfect Purée Soursop Puree, thawed • 500 g. The Perfect Purée Mango Puree, thawed • 200 g. buttermilk • 10 g. citric acid • 600 g. milk • 200 g. heavy cream • 300 g. sugar • 200 g. glucose syrup • 6 g. ice...
Ingredients for Toasted Pretzel Cake: • 170 g. salted mini pretzels • 182 g. cake flour • 408 g. sugar • 6 g. baking powder • 2 g. baking soda • 2 g. salt • 108 g. neutral oil • 182 g. unsalted butter, softened • 4 eggs, rtp • 270 ea. buttermilk, rtp • ½ tbsp. vanilla...
Ingredients for Milk Chocolate Cremeux: • 500 g. The Perfect Purée Soursop Puree, thawed • 150 g. whole eggs • 150 g. egg yolks • 112 g. granulated sugar • 1 ea. gelatin sheets • 295 g. milk chocolate, chopped • 60 g. dark chocolate Method for Milk Chocolate Cremeux:...
Ingredients for Blackberry Michelada: • 2 oz. The Perfect Purée Blackberry Puree, thawed • 1 oz. lime juice • ¾ oz. hot sauce • bar spoon of salt • Monopolio Mexican Lager or Atlética Mexican lager-style non-alcoholic beer Method for Blackberry Michelada: Add all...
