Ingredients for Coconut Ginger Bavarois: 542 g. The Perfect Purée Coconut Puree, thawed 15 g. The Perfect Purée Sweet Ginger, thawed 177 g. egg yolks 127 g. sugar 17 g. or 8 ½ gelatin sheets 542 g. cream, whipped to soft peaks, set aside 2 red bell pepper, cut into...
For the Syrup: • 150 g. sugar • 150 g. glucose syrup • 100 g. water Method for the Syrup: 1. Add sugar, glucose syrup and water in a saucepan. 2. Bring mixture to 240˚F and set aside. For the Meringue: • 150 g. egg whites • 150 g. sugar Method for...
• 4 oz. Moët Champagne • 1 oz. Lillet Blanc • 1/2 oz. Yellow Chartreuse • 1 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1 oz. lemon juice • 1/4 oz. peony syrup Method for the cocktail: Combine all ingredients (minus champagne)...
• 1 tbsp. The Perfect Purée El Corazon blend, thawed • 4 tbsp. Nestlé Milo malted chocolate powder • 1 cup hot water Method: Put malted chocolate powder into coffee mug, pour hot water and stir. Add El Corazon blend and mix well. Top with marshmallow and...
