Recipes: Treasures of Indian land - Mariusz Buritta

Beat eggs with sugar.
Combine melted chocolate with melted butter.
Bring wheat flour, potato flour, cocoa powder and baking powder together and sift.
Gently mix all the ingredients.
Bake in an oven at 180ºC for around 45 minutes.

Boil water with sugar and vanilla pod.
Add the liqueur after cooling down.

Boil cream with glucose syrup.
Add raspberry pulp and chocolates.
Add the butter and vodka at the end.

Melt chocolate.
Bring all ingredients together.

Beat the egg yolks.
Add melted chocolates and gelatin soaked in water.
Stir gradually with the whipped cream.
Mix well together.

Beat whites with sugar to stiff foam.
Put powdered sugar, pistachios, flour and matcha tea together then carefully add to the beaten egg whites.
Bake in oven for 10 minutes at 180ºC and then 10 minutes at 150ºC.

Dissolve gelatin in the water.
Combine pulps with powdered sugar.
Mix well the ingredients.

Beat egg yolks and whites.
Infuse with the water-sugar syrup.
Add warm fruit pulps and dissolved gelatin.

Pound egg yolks with sugar.
Boil milk, then pour over eggs.
Mix well and put back on the heat.
Beat vigorously to obtain a temperature of 85ºC.

Melt chocolate in hot crème anglaise at 40ºC.
Gradually combine with the whipped cream and gelatin.
At the end add vanilla pod and sugar syrup.

Bring water, cream, sugar and glucose sugar to boil.
Add cocoa powder and gelatin soaked in water.
After boiling mix carefully and sieved.