Peach Melba

Mix granulated sugar A with pectin and set aside.

Split the vanilla bean and scrape the seeds into granulated sugar B.

Create a small "well" in the sugar and vanilla mixture and measure glucose syrup into it, covering it with the same sugar mixture. This allows you to lift the glucose syrup easily.

Heat the puree in a saucepan to 40°C (104°F).

Add the pectin and sugar mixture while stirring.

Continue heating the mixture until it starts to boil, lift the glucose syrup, and add it to the boiling mixture.

When it begins to boil, add the remaining sugar in three portions, allowing it to boil again after each addition.

And add the sorbitol powder.

Optionally, add the split vanilla bean to enhance the vanilla flavor.

Cook until reaching 107°C (225°F).

Add the acid solution (or 8 grams0.282 oz of lemon juice), stir, pour into a mold, and let it cool.

Blend the mixture and pipe about 3 grams into each shell

Pour the raspberry puree into a saucepan and add the butter and all the sugar types.

Heat to 40°C (104°F), while melting the white chocolate to 40°C (104°F) as well.

Pour the raspberry, butter, and sugar mixture into a container, add the lecithin, and then the melted chocolate.

Mix thoroughly with an immersion blender to achieve a good emulsion.

Fill the rest of the shells - about 4 grams per shell - when the ganache is at 29°C (84°F).

Once set, seal the bonbons and enjoy!