Recipes: Quetzal - Francisco Somoza

Blend the stabilizer and sucrose
Temper the water, powdered milk, glucose atomized, liquorice bean and tremoline
Blend the two groups
Mix the egg yolks and part of the tepid water
Finally, add the couverture and blend all ingredients
Heat it up to 85ºC and cool it down quickly
Ripe it in cold and butter it in the ice cream freezer
Mould it in a half egg shape previously frozen and greased with oil
*deep" it in cold water to unmold it. 

Boil the water and sugar
Once it is ready add the raw pine nuts
Spread over a silpat mat and sift it to avoid too much sugar
Coat it in gold

Cut cherries in discs and put them together with the dry liquorice into a vacuum bag. Vacuum at 100%