Pineapple Avocado Bonbons

level 1

Preparation In a saucepan cook for about 10 minutes	Ingredients 8g lemon juice 40g avocado 80g pineapple puree 12g sugar 1pod(s) Vanilla 0.5g Sechuan pepper
Preparation Add	Ingredients 6g rum 10g cream 12g butter
Emulsify with hand blender and strain. Final mixture should be 128 g.

Preparation Bring to a boil	Ingredients 30g pineapple puree 3g lemon juice 7g glucose
Preparation Add	Ingredients 24g sugar 0.3g apple pectin
Cook to 104.6°C.
Preparation Remove from heat and add	Ingredients 1spoon(s) lime zest 0.2g citric acid powder

Preparation	Ingredients
Preparation Spray domes with crystalized yellow cocoa butter. Spray second layer with crystalized green cocoa butter. Cast with crystalized Zéphyr™ Caramel white chocolate. Fill a ¼ of the sphere with pineapple jelly and then fill with ganache. Let the bonbons set overnight. Close domes with Zéphyr™ Caramel white chocolate. Remove from mold.	Ingredients Q.S. Héritage WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG