Persici: White Peach, Jasmine Blossom, Lychee

Mix the pulp with the neutral glaze and lemon juice.
Gently stir in the diced fruit.
Store in the refrigerator.

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

Heat sugars, water and puree to 90°C. Add gelatin mass and pour
onto chocolate and condensed milk.
Blend for 1 minute, add nappage and color, re-blend for 1 minute.
Chill for 24 hours.

Combine all ingredient together until smooth paste.
Roll to 3mm thickness, cut / size desired.
Bake at 150°C for 14-16 minutes.