Ingredients: 1 oz. Lyre’s Aperitif Dry 1 oz. Seedlip Spice ¼ oz. The Perfect Purée of Napa Valley Blood Orange Concentrate, thawed ¼ oz. rich simple syrup ¾ oz. lemon 1 oz. tonic (preferably Fever Tree) Method: Combine all ingredients except the tonic in a shaker...
Yuzu Cremeux: 200 g The Perfect Purée of Napa Valley Yuzu Luxe Sour Blend, thawed 170 g sugar 100 g egg 150 g egg yolks 200 g butter 4 g gelatin leaves 100 g Callebaut White Chocolate Method: In a saucepan heat the Yuzu Luxe Sour blend Bloom the gelatin in cold water....
Ivoire 35% & Strawberry Whipped Ganache: The Perfect Purée of Napa Valley Strawberry Puree, thawed 120 g whipping cream 35% 80 g whipping cream 35% 20 g glucose syrup 150 g Valrhona Ivoire 35% Method: Heat the smaller portion of cream and glucose, then make a...
Passion Fruit Cremeux: 120 g The Perfect Purée Passion Fruit Concentrate, thawed 170 g sugar 100 g egg 150 g egg yolks 200 g butter 4 g gelatin leaves 100 g Callebaut White Chocolate Method: In a saucepan heat the Passion Fruit puree. Bloom the gelatin in cold water....
Cherry Compote Insert: 180 g The Perfect Purée of Napa Valley Cherry Puree, thawed 250 g cherries fresh cut in halves 8 g pectin NH 60 g invert sugar 10 g lemon juice Method: Heat the cherry puree and invert sugar to 30ºC. Add the sugar previously mixed with the...
