| 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 |
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| 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. |
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|
| For the El Corazon Gelée: |
| • |
113 g The Perfect Purée El Corazon blend, thawed |
| • |
125 g sugar |
| • |
26 g glucose |
| • |
4 g tartaric acid |
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| 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. |
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| 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. |
