Ingredients
Fruit paste
Fruit pulp: 250 g
Caster sugar (1): 35 g
Yellow pectin: 5 g
Caster sugar (2): 215 g
Citric acid solution: 6 g
Toofruit® royal icing
Icing sugar: 125 g
Toofruit® Passion Fruit: 25 g
White eggs: 40 g
Calisson paste
Blanched almonds: 250 g
Icing sugar: 150 g
Toofruit® Passion Fruit: 25 g
Fruit paste: 200 g
Acacia honey: 75 g
Preparation
Fruit paste
Mix the fruit pulp with sugar (1) and pectin. Bring to a boil.
Gradually add sugar(2) and cook to 75 Brix or 106°C.
Stop the cooking with the acidic solution and set aside on a tray.
Toofruit® royal icing
Mix the three ingredients in order. Adjust the consistency if needed and glaze immediately.
Calisson paste
Blend the almonds, icing sugar, and Toofruit®.
Add the fruit paste, then the honey.
Shape in the calisson mold.
Glaze with royal icing and dry in a proofer/oven.
