Ingredients
Mokaya fondant
250g Mokaya 66%
100g butter
100g egg yolks
300g egg whites
50g sugar
2g salt
Mokaya jelly
8g Pectin X58
40g brown sugar
600g milk
200gMokaya 66%
Mokaya passion fruit ice cream
1000g milk
60ginvert sugar syrup
250g passion fruit pure
210g sugar
100g glucose powder
30gskimmed milk powder
8g pro crema
190g Mokaya 66%
Coconut caviar
175g coconut pure
75g milk
25g sugar
2g agar agar
Chocolate caviar
500g water
100g sugar
60g cocoa powder
4g agar agar
Chocolate sand
200g flour 405
150g caramelized amaranth popcorn
100gbrown sugar
30g cocoa powder
50gcaramelized cocoa nibs
90g butter
3 vanilla
Passion fruit jelly cubes
350g passion fruit puree
100g simple syrup
50g water
22g instant gel
Passion fruit spheres
235g passion fruit puree
15g rum
5g gluconolactat
1000g water
5galginat
Mokaya spun sugar caneloni
150g isomalt
100g sugar
100g glucose-syrup
100g water
25g butter
25gMokaya 66%
Tamarillo Chip
250g tamarillo puree
100g water
105g sugar
6g gellan gum
Method
Mokaya fondant
Melt the chocolate and the butter with the egg yolks. In a seperate bowl, make a meringue with the egg whites, sugar and salt.
Mix all the ingredients together and fill silicon moulds and freeze. Once frozen bake for 6 minutes at 180°C. Once baked put the moulds in the blast chiller.
Mokaya jelly
Mix the brown sugar and pectin together. Add the milk and bring to the boil. Add the mokaya, fill silicone moulds and freeze.
Mokaya passion fruit ice cream
Mix the milk, puree and invert sugar syrup, and bring to the boil. In a seperate bowl mix the sugar, glucose syrup, milk powder and pro crema. Add both mixtures together, and mix the mokaya. Freeze in the ice cream machine.
Coconut caviar
Mix the ingredients and bring to the boil while stirring. Add 2l sunflower oil and get to5°C. With asyringe drop the mixture into the oil drop by drop, and leave for2 minutes. Rinse with warm water.
Chocolate caviar
Mix the ingredients and bring to the boil while stirring. Add 2l sunflower oil and get to5°C. With asyringe drop the mixture into the oil drop by drop, and leave for2 minutes. Rinse with warm water.
Chocolate Sand
Knead the ingredients together, and allow to rest over night. Press the dough through a crumble sieve, and bake for 12 minutes at170°C. Cool and grind finely in a thermo mix.
Passion fruit jelly cubes
Mix all the ingredients together with a hand held blender on a maximum speed for 2 minutes. Pour the jelly into a frame and allow to set in the fridge. Cut into 1cm cubes, and keep in the fridge.
Passion fruit spheres
Mix the puree, rum and guconolactat. Seperately, mix the water and alginat. Add the fruit coulis to the alginat bath using a spherical spoon, and leave for 1 minutes. Remove carefully.
Mokaya spun sugar caneloni
Mix the isomalt, sugar, glucose syrup and water and heat to155°C. Mix in the butter and emulsify; mix in the mokaya and emulsify. Allow to cool and spin the caramel around a plastic spoon, using a whisk.
Tamarillo chip
Mix the ingredients and bring to the boil. Spread on a silpat and put into a dehydrator for approximately 2hours at 68°C. Cut into the desired shapes and leave to dry again in thedehydrator for 1 hour at 68°C.
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