BBQ Chicken Shortbread, Raspberry-Sour Chipotle Jam and Camembert Frosting

Vanarin Kuch / Chef, Koffeteria, Houston, TX; Event - Championship BBQ 2019

For the Shortbread:
150 g. chicken fat
100 g. butter
400 g. all-purpose flour
5 g. baking powder
35 g. BBQ seasoning
80 g. milk
10 g. salt, kosher
30 g. brown sugar
Method for the Shortbread:
1. Cut the butter into the dry mixture. (flour, baking powder, sugar, bbq seasoning, salt and brown sugar)
2. Add the milk to bring the mixture together.
3. Knead until it forms a dough.
4. Rest the dough for 30 minutes before rolling.
5. Roll out 1/4 inch thick, cut 2 1/2x 2 1/2 inches.
6. Bake 350°F 15 minutes.
For the Jam:
300 g. The Perfect Purée Red Raspberry Puree, thawed
110 g. The Perfect Purée Chipotle Sour blend, thawed
180 g. sugar
30 g. pectin, apple
2 g. citric acid
3 g. salt, kosher
Method for the Jam:
1. Whisk the mixture together, no lumps.
2. Bring mixture to a boil, simmer for 2 minutes until thickened.
3. Cool and reserve in quart container.
For the Frosting:
10 g. The Perfect Purée Ginger Puree, thawed
300 g. Camembert cheese
250 g. butter, room temp
120 g. cream cheese
150 g. powder sugar
15 g. vanilla extract
Method for the Jam:
1. Place everything in a robot coupe, mix until no lumps.