Type: Cocoa butter emulsion
Bring passion fruit juice and honey to a boil;
Using a hand held immersion blender, incorporate the pectin;
Strain and allow to cool to approximately 34 Celsius;
Meanwhile, melt cocoa butter with glycerin to 60 Celsius;
Allow cocoa butter to cool to just below 29 Celsius;
Add cocoa butter slowly to passion mix with hand blender, as if mounting a mayonnaise.
When thick and fluffy, reserve cold.
if you are feeling juicy, try “butter-poaching” your lobsters in this for a crustacean creamsicle…