Recipes: The Sweet Gold of Centeotl - Jana Ristau
Almond powder 115g
Baking powder 1 g
Mix ingredients and process to crumbles. Bake by 170°C until golden-brown.
Mango puree 200g
Passionfruit puree 20g
Gelatine 4 g
Bring puree and sugar to a boil, dissolve gelatin. Mix in Xanthan and pour into two rings of 14cm diameter.
Canola oil 25 g
Popcorn kernels 100 g
Salt 7 g
Butter 90 g
Sugar 75 g
Milk 750 g
Heat the oil and popcorn kernels until they have completely
popped. Bring milk, butter, sugar and salt to a boil, strain on to
the popcorn, infuse for 10 minutes and strain.
Mousse of milk chocolate popcorn
Popcorn brew 180g
Sugar 10 g
Egg yolks 12 g
1.5 sheets of gelatin soaked (3g)
Whole milk chocolate coating Ghana 230 g
Bring popcorn brew, sugar and eggyolk to 85°C, mix in the gelatin. At 45 ° C fold in the cream, pour on top of the mango jelly.
Cream of mango
mango puree 170 g
passionfruit puree 15 g
sugar 25 g
milk 85 g
whipped cream 60 g
Gelatine 5.5 g
Bring a third of the puree and sugar to a boil, dissolve the gelatin. Add the milk and mix well. Fold in the cream at 35 ° C and fill on top of the popconmousse, freeze.
Couverture 65% Madagascar 159 g
Caster sugar 10 g
Cream 140 g
Whipped cream 210 g
Bring cream and sugar to 60°C, then mix with the chocolate
Let it cool to 30 ° C, then fold in the whipped cream.
Cream 200 g
Water 280 g
Sugar 360 g
Glucose 300 g
Cocoa powder 60 g
Chocolate Venezuela 600 g
Cocoa butter 50 g
Rum, brown 80 g
Mix cream, water, sugars and cocoa, bring to a boil.
Add the chocolate and cocoa butter, mix and add the rum.
Coat almond crumbles with tempered chocolate (55%). Put into two
rings (16cm) without touching the sides. Pour in a little chocolate
mousse, insert the filling of mango and popcorn. Fill-up with
chocolate mousse and smooth the surface, freeze. Remove the ring
and cover with chocolate glaze.Cover the lower edge with golden
coloured grue de cocoa. Place the chocolate showpiece in the