super moon
passionfruit lemon curd Aviation gin
60 ml
biioche noilly prat
7.5
water
20 ml
brioche noilly
passionfruit curd gin
-200 grams lemon curd yogurt
-50ml unsweetened passionfruit puree
-to 500 ml gin
-whisk together and spin on your friends centrifuge or spinzal, strain.
-toast brioche hot dog bun to a level 8 toast
-scrape off maillard reacted bread and soak 2 grams bread per 100 ml noilly prat for 2 hours
-strain through coffee filter