by Melanie Kern | May 3, 2021
• 1000 g. The Perfect Purée El Corazon blend, thawed • 30 g. yellow pectin • 900 g. sugar, divided into 100g and 800g • 250 g. glucose syrup • 12 g. tartaric acid Method: 1. Combine 100 g. sugar and pectin. 2. In a small sauce pot, mix sugar pectin...
by Melanie Kern | May 3, 2021
• 250g The Perfect Purée Peach Ginger blend, thawed • 150g sugar • 6g pectin jaune • 100g fresh diced peaches Method: 1. Combine pectin and sugar well. 2. In small sauce pot, whisk together sugar pectin mixture and Peach Ginger blend. 3. Bring to boil...
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...
