Recipe
Heat one-third of the purée. At 45°C (115°F), add the sugar and pectin mixture, then bring to a boil. Take the pan off the heat and add the egg whites. Cook at 75°C (170°F), then add the rehydrated gelatin. Combine this mixture with the rest of the purée, then gradually pour in the COCOA BUTTER, mixing with an immersion blender until an emulsion forms.