Jana Ristau

The Eye of Xiuhtecuhtli

• Red pepper pate de fruit

  Red pepper puree 100g
  Rraspberry puree 38g
  Pectin NH 63 g
  Sugar 19 g
  Sugar 225 g
  Glucose 63 g
  Neutral Acid 3.7g

  Warm the puree. Mix pectin with sugar and stir into the puree.
  Bring to a boil. Add Sugar and glucose gradually, bring to 109 ° C. At the end of the cooking process stir in the Neutal acid, fill immediately.

• Telly Cherry pepper ganache

  Cream 85 g
  Invert sugar 35 g 
  Sorbitol 40 g
  Butter 50 g
  Cocoa butter 5 g 
  Chocolate 70% 75 g 
  Couverture 55% 175 g
  Telly Cherry Pepper 4 g

  Mix Cream with chopped peppercorns and bring to a boil, let stand for 10 min.
  Strain on the chocolate and mix homogeneously.
  Work in sugars and butter. Pour onto the cooled fruit pepper jelly.

• red pepper reduction

  red pepper juice 100g

  Reduce the pepper juice in a small saucepan over medium heat until it reached the desired consistency (thick).

• Finishing

  Cut the filling in squares (2.2 cm) and covered with dark chocolate 55%.
  Before the chocolate coating is set, blow onto one corner oft he praline with an airbrush gun until the chocolate is forming an impression. Fill the impression with one drop oft he reduction. Place a gold coated piece of Cru de Cocoa on the pepper reduction.