by Melanie Kern | May 3, 2021
• 115 g. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 150 g. plant based cream • 63 g. plant based butter • 0.5 g. salt • 300 g. sugar • 100 g. glucose Method: 1. In a large saucepan, add sugar and glucose. Caramelize to...
by Melanie Kern | May 3, 2021
• 300 g. The Perfect Purée Red Jalapeño Puree, thawed • 100 g. sugar • 100 g. isomalt • 7.5 g. cornstarch • 4 g. salt • 200 g. glucose • 18 g. glycerin • 36 g. butter • 3 g. smoked paprika Method: 1. Combine sugar, isomalt,...
by Melanie Kern | Apr 23, 2021
• 2 oz. Hotel California Tequila • 1/2 oz. The Perfect Purée Strawberry Puree, thawed • 1/2 oz. The Perfect Purée Prickly Pear Puree, thawed • 3/4 oz. simple syrup • 1 oz. fresh lime juice Method: Combine all in a shaker with ice. Shake, strain and...
by Melanie Kern | Apr 23, 2021
• 1 1/2 oz. Gray Whale Gin infused with Earl Grey Tea • 1/2 oz. Bauchant French Cognac and Sweet Orange Liqueur • 1/2 oz. The Perfect Purée Strawberry Puree, thawed • 1/2 oz. fresh squeezed grapefruit juice • 1/2 oz. fresh squeezed lemon juice...
by Chevy Goh | Apr 21, 2021
For the Pink Guava Marshmallow: • 3 oz. The Perfect Purée Pink Guava Puree, thawed • 1 oz. water • 1/2 oz. plain gelatin • 12 oz. granulated sugar • 8 oz. light corn syrup • 3 oz. water • Small pinch of salt • 1 tsp. vanilla extract •...
