| For the Shortbread: |
| • |
150 g. chicken fat |
| • |
100 g. butter |
| • |
400 g. all-purpose flour |
| • |
5 g. baking powder |
| • |
35 g. BBQ seasoning |
| • |
80 g. milk |
| • |
10 g. salt, kosher |
| • |
30 g. brown sugar |
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|
| Method for the Shortbread: |
| 1. |
Cut the butter into the dry mixture. (flour, baking powder, sugar, bbq seasoning, salt and brown sugar) |
| 2. |
Add the milk to bring the mixture together. |
| 3. |
Knead until it forms a dough. |
| 4. |
Rest the dough for 30 minutes before rolling. |
| 5. |
Roll out 1/4 inch thick, cut 2 1/2x 2 1/2 inches. |
| 6. |
Bake 350°F 15 minutes. |
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|
| For the Jam: |
| • |
300 g. The Perfect Purée Red Raspberry Puree, thawed |
| • |
110 g. The Perfect Purée Chipotle Sour blend, thawed |
| • |
180 g. sugar |
| • |
30 g. pectin, apple |
| • |
2 g. citric acid |
| • |
3 g. salt, kosher |
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|
| Method for the Jam: |
| 1. |
Whisk the mixture together, no lumps. |
| 2. |
Bring mixture to a boil, simmer for 2 minutes until thickened. |
| 3. |
Cool and reserve in quart container. |
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|
| For the Frosting: |
| • |
10 g. The Perfect Purée Ginger Puree, thawed |
| • |
300 g. Camembert cheese |
| • |
250 g. butter, room temp |
| • |
120 g. cream cheese |
| • |
150 g. powder sugar |
| • |
15 g. vanilla extract |
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|
| Method for the Jam: |
| 1. |
Place everything in a robot coupe, mix until no lumps. |
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