Ingredients
500gof Cherimoya, chopped
Chaco powder
520gsugar
200ml water
220gegg whites
80gChaco clay
Coca leafs powder
520gsugar
200ml water
220g of egg whites
80gcoca leafpowder
Coffee cream
50ml espresso
50ml of milk
50ml cream
50ml coffee extract
65g sugar
62gr egg
20gr cornstarch
100g cream
Method
Chaco and coca powder
Beat the egg whites, sugar and water to make a meringue, once assembled, add the Chaco powder. When its all incorporated spread thinly the Chaco meringue in the pastry sheets, let dry at 100º C for 3 hours.When it’s cold, pulverize the meringue.(Same steps for the coca leafs powder).
Creamy Coffee
Make a pastry cream, including all ingredients, except the 100gcream, this is added at the end in cold. Place on a pastry bag.On the dish, place chopped cherimoya making a line, between each cherimoya piece place dots of coffee cream and cover with the coca and Chaco powder.