KALAMANSI AND VANILLA BEAN BONBON

Combine 50g of the granulated sugar with the pectin in a small bowl and mix thoroughly. In a pan, heat the kalamansi and pear purée to 50°C (122°F). Slowly whisk in the pectin and sugar mixture, making sure to not allow any lumps to form. Don’t allow the mixture to go below 50°C (122°F). Increase the heat and add the glucose. Once the glucose is incorporated and the mixture is boiling, add the remaining granulated sugar in 2-3 additions. Cook the mixture to 103°C (217°F) and immediately pour out onto a Silpat. Once cool, blend the pâte de fruit in a food processor until smooth.

Bring the cream, invert sugar and vanilla bean to a boil. Cover with plastic and let steep for 10 minutes. Bring cream mixture back to a boil and pour about 1/3 of the cream through a fine strainer on to the partially melted white chocolate. Using a rubber spatula, stir from the center to begin obtaining an emulsion. Gradually continue to add the remaining cream while keeping the temperature above 35°C (95°F). After all the cream is incorporated, use an immersion blender to blend in the butter when the temperature is between 35-40°C (95-104°F). Transfer to a pastry bag. Cool to about 31°C (88°F)