| For the Pink Guava Ganache: |
| • | 4 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 1 oz. lime |
| • | 2 oz. cream |
| • | 1 oz. glucose |
| • | 11 oz. white chocolate |
| • | 1 oz. butter, softened |
| |
| Method for the Pink Guava Ganache: |
| 1. | Cook down puree until reduced by half. |
| 2. | Add lime juice to puree. |
| 3. | Combine cream and glucose, bring to a simmer. |
| 4. | Add reduced puree and lime to cream/glucose mixture. |
| 5. | Pour over chocolate, gently stirring to incorporate. |
| 6. | Add butter, continuing to stir with an immersion blender. |
| 7. | Allow to cool before piping into shells. |
| |
| For the Key Lime Curd: |
| • | 3/4 cup The Perfect Purée Key Lime Concentrate, thawed |
| • | 1 cup sugar |
| • | 1/4 cup butter |
| • | 1 tbsp. lime zest |
| • | 2 eggs, beaten |
| |
| Method for the Key Lime Curd: |
| 1. | Place sugar, butter, Key Lime Concentrate and lime zest on top of double boiler, over medium-high heat until butter melts. |
| 2. | Mix 2 tbsp. hot lime mixture into eggs, stirring. |
| 3. | Reduce heat, whisk egg mixture into lime mixture, stirring constantly. Cook over double boiler until thickens, 25-30 minutes. |
| 4. | Cover with plastic, touching the curd, and cool. |
| |
| To Assemble: |
| 1. | Paint or airbrush polycarbonate mold. |
| 2. | Using tempered chocolate, line the molds with a thin layer of chocolate and allow to set up. |
| 3. | Pipe in a dollop of cooled lime curd into the top of the mold. |
| 4. | Gently pipe in Pink Guava ganache, taking care not to disperse the curd too much. |
| 5. | Seal molds with tempered chocolate. |
