| For the Passion Colada Buttercream: |
| • | 1 1/2 oz. vanilla rum |
| • | 4 oz. The Perfect Purée Passion Colada blend, thawed |
| • | 3 oz. fondant |
| • | 6 oz. butter, softened |
| • | 6 oz. white chocolate, melted and cooled to the touch |
| |
| Method for the Passion Colada Buttercream: |
| 1. | Over a double boiler, melt fondant. |
| 2. | Whip together butter and fondant until smooth. |
| 3. | While mixing, stream in melted white chocolate. |
| 4. | Add in vanilla rum. |
| 5. | Mix with immersion blender, until emulsified. |
| |
| For the El Corazon Gelée: |
| • | 113 g The Perfect Purée El Corazon blend, thawed |
| • | 125 g sugar |
| • | 26 g glucose |
| • | 4 g tartaric acid |
| |
| Method for the El Corazon Gelée: |
| 1. | Whisk together sugar and pectin. |
| 2. | Heat up El Corazon blend, bringing to a simmer. |
| 3. | Add sugar/pectin mixture, bringing to a boil. |
| 4. | Add glucose. |
| 5. | Cook to 223°F. |
| 6. | Turn off heat and add tartaric acid. |
| 7. | Pour into a prepared small pan, lined with parchment paper and sprayed with a light coating of oil. |
| 8. | Let cool. |
| 9. | Note: This is a smaller recipe than the normally thick pâte de fruit/gelée, as only small amounts are needed. |
| |
| Create Confections: |
| 1. | Paint or airbrush polycarbonate mold. Mold with dark chocolate, creating a thin shell in each cavity. |
| 2. | Cut small squares of pâte de fruit, lining top of mold with it. |
| 3. | Pipe Passion Colada Buttercream into each cavity, capping off with chocolate. |
| 4. | Cool until pieces release from mold. If needed, pop them in the freezer for a little bit. |
