(1 38X31X2.5 CM PASTRY FRAME)
Assembly
SCATTER with the icing sugar and corn starch mixed together.
Make 2.5 cm squares.
Jam
Frozen passion fruit puree Léonce Blanc 1500 g
- Caster sugar 240 g
- Caster sugar 60 g
- Pectin NH 48 g
IN A SAUCEPAN, heat at 60°C/140°F the passion fruit puree with the caster sugar. ADD the caster sugar and the NH pectin previously mixed together. BOIL for 2 minutes. KEEP aside for 12 hours.
Loukoum
- Jam 1800 g
- Water 950 g
- Sugar 950 g
- Gelatin 200 g
IN A BIG PAN, heat the jam, the water, the caster sugar and the gelatin at 108°C/226.4°F. POUR INTO a 38x31x2.5 cm pastry frame with a bottom and baking paper. LEAVE to stand for 12 hours at an ambient temperature.
Decor
- Icing sugar 150 g
- Corn starch 150 g