HANOS catering wholesale

2 ounces of fruit per day

This recipe is from the Dessertclub, made for 60 units.

Ingredients

125gCoriander
100gRose petals
300gdried carrot
125gStar anise

378gSugar
750gOrange juice
750gCarrot juice
750gblood orange juice
378gcalamansi

120mlCointreau
1sheet of gold leaf
12gcandied mandarin

180pieces of candied mandarin
420caramelized sunflower seeds
1verbena plant
straw
60chocolate oranges

Preparation

  1. Mix the herbs together to make a blend.

  1. Bring the sugar and orange juice to a boil.
  2. Add the remaining ingredients.

  1. Mix all the ingredients together.
  2. Pour the mixture into a perfume bottle before use.

  1. Place the slush puppy and the herb mix on a deep plate.
  2. Place the chocolate orange on top.
  3. Garnish the dish with the candied mandarin, caramelized sunflower seeds, and some verbena.