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Colours of Mexico
Ingredients:
- Dark Origine couverture Mexique
Avocado cream
| Preperation | Ingredients |
| Blend together | 3 avocados (ripe)
2 lemon juice 3 lime juice 60 g pouring cream 60 g sugar |
| and add | lemon or sugar to taste. |
Mexican chocolate cream
| Preperation | Ingredients |
| Make a crème anglaise with | 500 g milk
500 g pouring cream 80 g sugar 90 g egg yolks |
| pour over | 900 g dark Origine couverture Mexique |
| and mix well. | |
| Keep cold for a firm texture. |
Chilli lime crumble
| Preperation | Ingredients |
| In an electrix mixer, beat | 250 g cold butter
240 g icing sugar |
| add | 300 g flour
50 g almond powder |
| then | 2 lime juice
3 pinches of chilli |
| Let the dough cool. | |
| Once cold enough, grate it with a cheese grater. | |
| Put the grated pieces to bake at 150°C for 20 min. |
Chilli gelée
| Preperation | Ingredients |
| Bring to the boil | 1 lt water
200 g sugar 5 g chilli powder |
| Add the soaked | 10 g gelatine sheets |
| and pour the mixture into a frame. | |
| Let it set and cut out cubes. |
Mango coulis
| Preperation | Ingredients |
| Bring to the boil | 200 g mango purée
1 tahitian vanilla pod 4 turns of the black pepper mill 1 pinch of ground ginger |
| Let it cool and add | 150 g mango brunoise |
Presentation
On a plate, with the help of a spoon, do a circular trail of
avocado cream and mango coulis. Place a quenelle of Mexican
chocolate cream and place a few pieces of crumble on top. At the
centre of the plate
place a cube of chilli gelée.