Recipes: The Eye of Xiuhtecuhtli - Jana Ristau
The Eye of Xiuhtecuhtli
Red pepper pate de fruit
Red pepper puree 100g
Rraspberry puree 38g
Pectin NH 63 g
Sugar 19 g
Sugar 225 g
Glucose 63 g
Neutral Acid 3.7g
Warm the puree. Mix pectin with sugar and stir into the puree.
Bring to a boil. Add Sugar and glucose gradually, bring to 109 ° C.
At the end of the cooking process stir in the Neutal acid, fill
immediately.
Telly Cherry pepper ganache
Cream 85 g
Invert sugar 35 g
Sorbitol 40 g
Butter 50 g
Cocoa butter 5 g
Chocolate 70% 75 g
Couverture 55% 175 g
Telly Cherry Pepper 4 g
Mix Cream with chopped peppercorns and bring to a boil, let
stand for 10 min.
Strain on the chocolate and mix homogeneously.
Work in sugars and butter. Pour onto the cooled fruit pepper
jelly.
red pepper reduction
red pepper juice 100g
Reduce the pepper juice in a small saucepan over medium heat until it reached the desired consistency (thick).
Finishing
Cut the filling in squares (2.2 cm) and covered with dark
chocolate 55%.
Before the chocolate coating is set, blow onto one corner oft he
praline with an airbrush gun until the chocolate is forming an
impression. Fill the impression with one drop oft he reduction.
Place a gold coated piece of Cru de Cocoa on the pepper reduction.