| For the Passion Fruit Buttercream: |
| • | 200g The Perfect Purée Passion Fruit Concentrate, thawed, split in half |
| • | 260g sugar |
| • | 25g corn syrup |
| • | 120g egg whites |
| • | 1 lb. butter, soft |
| |
| Method for the Passion Fruit Buttercream: |
| 1. | Begin whipping the egg whites to stiff peaks. |
| 2. | Cook sugar, corn syrup, and half of the amount of puree to 235F. Stir occasionally to prevent sticking and scalding. |
| 3. | Drizzle into the whipping whites. |
| 4. | Whip cool. |
| 5. | Add butter slowly until incorporated. |
| 6. | Add 2nd amount of Puree slowly. Torch as needed to homogenize. |
| |
| For the Raspberry Jam for Filling: |
| • | 500g The Perfect Purée Red Raspberry Puree, thawed |
| • | 20g dark rum |
| • | 20g lemon juice |
| • | 550g sugar, divided |
| • | 50g glucose |
| • | 12g apple pectin |
| |
| Method for the Raspberry Jam for Filling: |
| 1. | Bring the puree, lemon juice, rum, 500g sugar, and glucose to a simmer. |
| 2. | Whisk together the pectin and 50g sugar. |
| 3. | Whisk into the puree. |
| 4. | Cook to 103C, whisking. |
| 5. | Chill in a hotel pan. |
| |
