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.
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 |
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.
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.
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