Heavenly Tocinillo, Mandarin Orange, and Coffee

Elaboración

• Milk cream with black pepper

  1. Mix the ingredients and transfer them to a piping bag.

  Caramel for Tocinillo

  1. Make a dry caramel and pour it into the desired molds to bake the tocinillo.

  Tocinillo de cielo

  1. Boil the water and sugar for 1 minute.
  2. Remove from the heat and gently temper the egg yolks, stirring constantly.
  3. Remove any foam that may form.
  4. Pour into aluminum molds or cannoli shells to a depth of approximately 2 cm.
  5. Bake at 90 °C for 1 hour.
  6. Chill and let it rest in the refrigerator before cutting into portions.

  Diced meat and spiced coffee broth

  1. Bring all the ingredients to a boil and let them steep.
  2. Strain.
  3. Lightly boil the pumpkin cubes and remove them. Let the mixture cool.
  4. Mix the broth with the xanthan gum and blend.
  5. Set aside in a cool place until ready to assemble.

  Tangerine Ice Cream

  1. Mix the sucrose with the neutral liquid and set aside.
  2. In a separate bowl, mix the mandarin pulp, dextrose, powdered glucose, inulin, and maltodextrin.
  3. Heat the mixture to 40 °C and slowly drizzle in the sucrose and neutral mixture while stirring with a whisk.
  4. Heat the mixture to 70 °C.
  5. Cool by stirring in the 2 Frotz Fruits Mandarin Pulp.
  6. Blend thoroughly.
  7. Let it sit for a few hours.
  8. Cream it and store it in the freezer.

  Caramelized Pumpkin Seeds

  1. Bring all the ingredients except the pumpkin seeds to a boil.
  2. Add the pumpkin seeds and heat the mixture to 110 °C.
  3. Strain and spread on a Silpat.
  4. Fry in oil at 160–170 °C until they are nice and crispy.
  5. Store in a dry place.

  Tangerine Cream

  1. Blend the ingredients and let them sit in the refrigerator for 30 minutes.
  2. Blend again and set aside in a baby bottle.