Sangria: Jellied Spicy Cranberry with Candied Citrus - The Perfect Puree of Napa Valley
For the Candied Citrus: • 300 g. sugar • 12 kumquat slices • Water Method for the Candied Citrus: 1. Boil 3 cups of water. Blanch the kumquats and shock in an i
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Ingredients
- 300 g. sugar
- 12 kumquat slices
- Water
- 375 g. The Perfect Purée Cranberry Puree, thawed
- 75 g. citrus juices (yuzu, calamansi, and orange)
- 75 g. water
- 35 g. pinot noir
- 8 g. liqueur
- 1 1/5 g. gellan F
- 1 1/20 g. gellan LT 100
- 1 g. red thai chili
- 3/4 g. maltodextrin
- 300 g. The Perfect Purée Black Currant Puree, thawed
- 100 g. The Perfect Purée Strawberry Puree, thawed
- 100 g. water
- 30 g. sugar
- 10 g. trimoline
- 3 g. PreGel Sorbet Stabilizer
- 375 ml pinot noir-based sparkling rosé
- 100 g. PreGel Magic Sugar (isomalt)
- Finger limes
- Black raspberries
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