Loukoums

( 1 = 38 x 31 x 2.5cm 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 1500g

• Caster sugar 240g
• Caster sugar 60g
• Pectin NH 48g

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 1800g
• Water 950g
• Sugar 950g
• Gelatin 200g

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 150g
• Corn starch 150g