KINOTO AND CARDAMOM MOUSSE IN CHOCOLATE TRELLISWORK WITH CAPSULE OF CURAÇAO OF KIWI AND PEACH

A very assorted delicacy: kinoto mousse spiced with cardamom, contrasting with the chocolate trelliswork to which the Curaçao of kiwi and peach gives a special flavor.

KINOTO AND CARDAMOM MOUSSE IN CHOCOLATE TRELLISWORK  WITH CAPSULE OF CURAÇAO OF KIWI AND PEACH

Ingredientes

for 3 portions

50 g.

KINOTO MARMELADE

25 g.

HEAVY CREAM

25 g.

SWISS MERINGE

1 g.

UNFLAVORED JELLY

SYRUP

100 g.

CURAÇAO LIQUOR

15 g.

SUGAR

DECORATION

BARS OF DEMI-DARK CHOCOLATE

CAPSULE OF CURAÇAO

100 g.

FONDANT

50 g.

GLUCOSE

100 g.

VEGETABLE DYE

PEACH COULIS

1 unit

PEACHES IN SYRUP

KIWI COULIS

60 g.

KIWI PULP

50 g.

SUGAR

50 cc.

WATER

CHOCOLATE TRELLISWORK

50 g.

SEMI BITTER CHOCOLATE PREVIUOSLY TEMPERED

Procedimiento

Process marmalade and save. Beat cream till ¾ point and save. Make a Swiss meringue with two egg whites and 250 grams of sugar. Join in a wrapped way the marmalade with the beat cream. Then add the Swiss meringue in the same way. Add jelly previously hydrated. Place in a mold and refrigerate for 1 hour minimum.

Curaçao syrup

Place both ingredients in a pot and heat up to 104°C. Save till it cools down.

*Peach coulis *

Mix peaches till making a purée of smooth texture and save.

Kiwi coulis

Make syrup with sugar and water, heat at 180°C, then let it cool down. Once the syrup is cool, add to the kiwi pulp and mix all till obtaining a smooth textured purée.

Capsule of Curaçao

Make a half sphere of chocolate with a candy mold, unmold and fill with the Curaçao syrup.

** Chocolate trelliswork**

Melt the chocolate and on a parchment paper make little trellis to decorate. ** Curaçao caramel**

Heat the fondant and the glucose up to 155°C., remove from heat and dye is necessary. Pour on silicone paper. Even out with a palette, let it cool down and break in little pieces to decorate.

** Decoration**

Unmold mousse, place on a rectangular plate, sauce with the coulis of peach and kiwi. Add at the sides of the mousse, the capsule of Curaçao and decorate with the chocolate trelliswork and the Curaçao caramel.

El dato: KINOTOS

This region is famous for its citric fruits. It has plenty of quinotos or kinotos, also known as midget orange tree. This fruit, despite it arrived with Europeans, had its origin in China, where it is known as golden orange. Due to its heartburn, it is usually prepared with syrup.

Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

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