Francisco Somoza

Quetzal

• MILK CHOCOLATE AND LIQUORICE ICE CREAM

  Water 537 g 
  Skimmed powdered milk 44 g  
  Glucose atomized DE 250 g    
  Sucrose 50 g
  Ice cream stabilizaer 4 g
  Egg yolk 25 g
  Liquorice bean 10 g   
  Inverted sugar Tremoline 100 g
  Lactee Barry Milik Couverture 180 g 

  Blend the stabilizer and sucrose
  Temper the water, powdered milk, glucose atomized, liquorice bean and tremoline
  Blend the two groups
  Mix the egg yolks and part of the tepid water
  Finally, add the couverture and blend all ingredients
  Heat it up to 85ºC and cool it down quickly
  Ripe it in cold and butter it in the ice cream freezer
  Mould it in a half egg shape previously frozen and greased with oil
  *deep" it in cold water to unmold it. 

• CARAMEL COATED PINE NUT

  Water 30 g   
  Sugar 100 g 
  Pine nut 200 g 
  Gold powder 1 g  

  Boil the water and sugar
  Once it is ready add the raw pine nuts
  Spread over a silpat mat and sift it to avoid too much sugar
  Coat it in gold

• CHERRIES OSMOTISED IN LIQUORICE

  Pieces of cherry from Jerte 100 g
  Dry Liquorice 150 g

  Cut cherries in discs and put them together with the dry liquorice into a vacuum bag. Vacuum at 100%

• Finishing

  WHITE CHOCOLATE PLUME AND MATCHA TEA
  Blend a bit of tempered white chocolate and matcha tea
  Comb the plume over the transfer sheet and shape it