Jana Ristau

The Sweet Gold of Centeotl

• Almond crumbles

  Butter 115g
  sugar 75g
  Flour 150g
  Almond powder 115g
  Baking powder 1 g
  Salt

  Mix ingredients and process to crumbles. Bake by 170°C until golden-brown.

• Mango Jelly

  Mango puree 200g
  Passionfruit puree 20g
  Sugar 20g
  Xanthan 0,4g
  Gelatine 4 g

  Bring puree and sugar to a boil, dissolve gelatin. Mix in Xanthan and pour into two rings of 14cm diameter.

• Popcorn brew

  Canola oil 25 g
  Popcorn kernels 100 g
  Salt 7 g
  Butter 90 g
  Sugar 75 g
  Milk 750 g

  Heat the oil and popcorn kernels until they have completely popped. Bring milk, butter, sugar and salt to a boil, strain on to the popcorn, infuse for 10 minutes and strain.
   

• Mousse of milk chocolate popcorn

  Popcorn brew 180g
  Sugar 10 g
  Egg yolks  12 g
  1.5 sheets of gelatin soaked (3g)
  Whole milk chocolate coating Ghana 230 g

  Bring popcorn brew, sugar and eggyolk to 85°C, mix in the gelatin. At 45 ° C fold in the cream, pour on top of the mango jelly.

• Cream of mango

  mango puree 170 g 
  passionfruit puree 15 g
  sugar 25 g
  milk 85 g
  whipped cream 60 g
  Gelatine 5.5 g

  Bring a third of the puree and sugar to a boil, dissolve the gelatin. Add the milk and mix well. Fold in the cream at 35 ° C and fill on top of the popconmousse, freeze.

• Chocolate Mousse

  Couverture 65% Madagascar 159 g
  Caster sugar 10 g
  Cream 140 g
  Whipped cream 210 g

  Bring cream and sugar to 60°C, then mix with the chocolate coating.
  Let it cool to 30 ° C, then fold in the whipped cream.

• Chocolate glaze

  Cream 200 g
  Water 280 g
  Sugar 360 g
  Glucose 300 g
  Cocoa powder 60 g
  Chocolate Venezuela 600 g 
  Cocoa butter  50 g
  Rum, brown 80 g

  Mix cream, water, sugars and cocoa, bring to a boil.
  Add the chocolate and cocoa butter, mix and add the rum.

• Finishing

  Coat almond crumbles with tempered chocolate (55%). Put into two rings (16cm) without touching the sides. Pour in a little chocolate mousse, insert the filling of mango and popcorn. Fill-up with chocolate mousse and smooth the surface, freeze. Remove the ring and cover with chocolate glaze.Cover the lower edge with golden coloured grue de cocoa. Place the chocolate showpiece in the center.