Recipes: Quetzalcoatl’s Choice - Claudia Schmid

Warm to 60°C, then steep for 5 min.

Cut bananas into slices and marinate with rum, lemon juice and nutmeg. Sprinkle bananas with the raw sugar and use a bunsen burner to caramelize the sugar.

Bring the cream and sugar to boil, and soak the gelatine. Add the rum and gelatine to the cream, cool down and fill it into silicone moulds, freeze for 1 hour.

Mix the cream, milk and flower honey in the Thermomix, Level 2, for 6 minutes at 60°C. Soak the gelatine and add it to the cream mix. Add the chocolate drops, mix, let it cool. Stir in the whipped cream thoroughly. Spread into silicone moulds and fill with the panna cotta.

Mix the mango pulp, water, orange juice, sugar and glucose, heat and fill into silicone spheres. Freeze for 1 hour.
Mix mineral water, sugar, lemon juice and gelatine, bring to the boil an cool down to 75°C. Enrobe the deep frozen spheres with this mixture.
 

Mix, freeze and make crumble. Bake at 150°C for 12 minutes.