by Chevy Goh | Apr 20, 2021
For the Passion Colada Buttercream: • 1 1/2 oz. vanilla rum • 4 oz. The Perfect Purée Passion Colada blend, thawed • 3 oz. fondant • 6 oz. butter, softened • 6 oz. white chocolate, melted and cooled to the touch Method for the Passion Colada...
by Melanie Kern | Apr 20, 2021
• 1 oz. vodka • 1 oz. gin • 1 oz. unfiltered sake • 1 1/2 oz. The Perfect Purée Lychee Puree, thawed Method: 1. Combine all in a shaker with ice. Stir cold. Double strain into a martini glass. Garnish with lemon...
by Melanie Kern | Apr 20, 2021
• 2 oz. Reposado Tequila • 1/2 oz. St. Germain elderflower liqueur • 1 1/2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 2 fresh basil leaves Method: 1. Combine all in a shaker with ice and shake until cold. Double strain into a...
by Melanie Kern | Apr 19, 2021
For the Dark Chocolate Cupcakes: • 3 oz. bittersweet chocolate, chopped fine • 1/3 cup Dutch-processed cocoa powder • 3/4 cup hot expresso coffee • 1 cup all-purpose flour • 3/4 cup caster sugar • 1/2 tsp. baking soda • 1/2 tsp. salt • 6...
by Chevy Goh | Apr 15, 2021
• 90 g. choice of The Perfect Purée Pomegranate Concentrate, Blackberry Puree, Red Raspberry Puree or White Peach Puree, thawed • 90 g. warm water • 15 g. pectin (slow HM) • 70 g. sugar (to help the pectin distribute evenly without clumping) • 314...
