Recipes: Quetzalcoatl - Veronique Rousseau

Melt the couverture at 45°C.
Mix all the ingredients together gently, then lay out 4mm deep into 7.5cm square moulds.
Leave in the fridge to set.
Turn out and coat the sides in edible gold powder.

Whip up the egg whites with the sugar and egg white
Fold into the sifted dry ingredients and spread over a 6mm tin.
Bake at 180°C for about 8 minutes.
Allow to cool and place in 7cm by 2cm high moulds.
Set aside.

Bring the cream to a boil.
Pour at 75°C over the chocolate and emulsify.
Add the yoghurt and emulsify once more.
Pour into moulds over cappuccino sponge and freeze.

Bring the cream and milk to boil.
Temper with the yolks and cook at 85°C.
Pour this first mixture over the chocolates and emulsify.
Gently fold in the whipped cream.
Shape in the moulds, over the yoghurt cream.
Freeze.

Bring the water and sugar to a boil.
Add the gelatine, mix well and allow to cool down.
Add to the green apple juice and mix with a hand blender.
Strain the mixture.
Mix and freeze in an ice cream maker or a “Pacojet” beaker
Shape the sorbet in a savarin mould and freeze.

Bring the sugar, water and cream to the boil.
Add the cold water and cornstarch after mixing.
Allow to boil for 1 minute
Add the gelatine and mix well.
Add yellow and green colouring and allow to set in the fridge.
Mix with a hand blender
Glaze the green apple sorbet

Bring the milk, glucose and butter to a boil.
Add the sugar and the pectin after first mixing them together.
Boil for 30 seconds.
Add the pecan nuts and the fleur de sel.
Lay them out as small biscuits on a Silpat and place another Silpat on top.
Bake at 250°C for 45 minutes.
Allow to cool slightly and cut with a pastry cutter.
 

Place the apples and the butter in a casserole and warm.
Add the sugar after first mixing it with the pectin, at 40°.
Cook the apples to the desired consistency (so that they are still slightly crisp).
Set aside and serve lukewarm.

Bring the water, sugar, glucose and cream to a boil at 102°C.
Remove from the heat and add the gelatine and the cocoa powder.
Mix with a hand blender and strain.
Pour over items at 40°C. 

Melt the isomalt over the heat until it is a clear liquid and add the colouring
Glaze and make S-shaped stems for the apple stalks.
Set aside in a dry place.