Pusherman
tropical, creamy, tart
passionfruit
coconut yogurt
pineapple
thai basil
silver rum
w/ white chocolate + toasted coconut + lime curd
45ml coconut yogurt Bacardi
15ml thai basil vodka
22.5ml passionfruit juice
22.5ml pineapple juice
45ml water
7.5g sugar
0.75g citric acid
0.15g salt
Coconut Yogurt Bacardi Rum
Mix 300g of coconut yogurt with 1L of Bacardi. This process works best if kept cold.
Then distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Thai Basil Vodka
In a blender, add 1L of vodka with 6g of ascorbic acid; run on low until ascorbic is dissolved.
Add 100g of Thai basil leaves and pulse the blender until the leaves start to shred, then run on high for 30 seconds.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Do not squeeze contents of the filter, this will cause it to become cloudy.
White Chocolate
Have 3 sous vides set at 115, 81, and 90 degrees Fahrenheit. Vacuum seal the white chocolate and sous vide at 115 for 5-10 minutes until completely melted.
Transfer to the 81 degree bath for 10 minutes, taking it out and squeezing to mix around every minute, then transfer to the 90 degree bath for 15+ minutes. You can hold the bag in this bath for up to 12 hours.
When ready to form chocolate simply cut the bag and pour onto silpat or a mold and let harden. Dust with toasted coconut and top with lime curd.
Toasted Coconut
Place 500g of shredded white coconut onto a home coffee roaster. Leave the lid off to let steam escape. Run on 240 degrees Celsius for about 20 minutes or until golden brown.
Lime Curd
In a thermomixer blitz 10g lime zest with 190g of sugar on speed 10 for 5 seconds. Scrape down sides of bowl.
Add 120g lime juice, 135g butter, and 6 whole eggs. Cook for 5 minutes at 70 degrees celsius on speed 3. Remove the top cap to allow steam to dispense, finish cooking 15 minutes, 80 degrees celsius, speed 3.
Strain through a chinois then refrigerate until chilled.
Passionfruit Juice
Get yourself frozen passionfruit pulp. Not puree. Frozen passionfruit pulp has no added sugars or ingredients. These usually come in vacuum sealed packages. We get ours in larger jugs wholesale.
Use two filters in a chinois and place over a container to catch the juice in. Place the frozen passionfruit pulp in these filters and let thaw at room temperature for 24-48 hours depending how much you're thawing.
All of the pulp will create a nest and catch itself in the filter and allow for the juice to run clear into the container. Thaw the pulp entirely, otherwise the beginning of what you catch and the end will taste very different since water will be the last thing to thaw.
If you want an extremely concentrated juice, then by all means stop it halfway through.
