SWEET MIDNIGHT AMAZONAS

INGREDIENTES

 

Butterfly pea custard

926 gr Heavy cream 40% fat
 20 gr Butterfly pea flower (dehydrated)
108 gr Egg yolks
150 gr Granulated sugar
  10 gr Vanilla paste

 

Growers choice 71% dark chocolate ganache

230 gr Dark Chocolate Growers Choice 71%
230 gr Heavy cream 40% fat
 25 gr White rum
 10 gr Vanilla paste
 25 gr Glucose syrup

 

Copoazu and peanut butter cream

150 gr Creamy peanut butter
  75 gr Dulce de leche
  75 gr Copoazu pulp
  50 gr Glucose syrup
  13 gr Yuzu juice
  90 gr Hot water

 

House made hazelnut syrup

  40 gr República del Cacao Pure Cocoa Powder
400 gr Hazelnut praliné paste 60%
  73 gr Canola oil
  73 gr Granulated sugar
    5 gr Tonka Beans (grated)
125 gr Cacao liquor (alcohol)
    3 gr Kosher Salt
125 gr Filtered water
 25 gr Glucose syrup
MÉTODO

Butterfly pea custard

Heat the heavy cream until it reaches 75°C / 167°F degrees. Add the flowers and let it rest in the cooler for 24 hours. Sift by pressing on the flowers to extract all its color. In a bowl beat the egg yolks with the sugar and the vanilla paste. Reheat the Butterfly pea extract untill boiling temperature and add to the beaten eggs mix, put it into medium heat and cook for about 5 minutes. Sieve and reserve in the cooler.

Growers choice 71% dark chocolate ganache

Put the heavy cream, the white rum, vanilla paste and glucose syrup in a pot to medium heat until it reaches a boil. Then, add the 71% Dark Chocolate and use a hand blender to emulsify the mix. Reserve in the cooler.

Copoazu and peanut butter cream

Mix the glucose syrup with the hot water. Put all the ingredients into a “Vitamix” and blend at maximum speed until you get a nice and smooth texture. Put the mix in a squeeze bottle. Keep in the cooler.

House made hazelnut syrup

Put all the ingredients into a “Vitamix” and blend at maximum speed for about 5 minutes or untill you get a nice silky texture. Reserve at room temperature. Put it in a squeeze bottle.

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SWEET MIDNIGHT AMAZONAS

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