Here's a sneak peak to how our Coconut Nitro Mousse is made! Inserted into a pool of liquid nitrogen that is -196˚C, the chef carefully stirs and monitors the mousse to ensure that it's taken out at the optimal timing. A couple of seconds too long and it's frozen but, a couple of seconds too short and the outer part is still too soft.
We’re always searching for new techniques to upskill ourselves. Follow us to keep updated on our latest creations!” #purplesagesg#purplesagecatering#passionmadepossible#coconut#nitrogenmousse#liquidnitrogen
Going above and beyond - we also host tasting sessions for our clients to let them have a feel of the ambience and a taste of the bespoke dishes that we have to offer.
We prepared this elaborate set-up with themes revolving around Heritage, Sustainability and Innovation.
Local dishes were prepared with a modern twist to give our overseas guests a unique and lasting experience. Some of the ingredients were even locally sourced as well!
We put in passion in everything that we do. Find out more about what we can do at http://www.purplesage.com.sg!