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20 th Parallel North
and add the sauce. Pour everything into 4 straws capped at one end. Let it solidify.
For 4 people FOR THE COFFEE CREAM 100% Arabica coffee beans. . . . . . . . g 30 cream. . . . . . . . . . . . . . . . . . . . g 197 sugar . . . . . . . . . . . . . . . . . . . . g 40 egg yolks . . . . . . . . . . . . . . . . . . g 47 corn starch. . . . . . . . . . . . . . . . . g 10 rice starch . . . . . . . . . . . . . . . . . g 6 salt . . . . . . . . . . . . . . . . . . . . . g 1 Infuse the coffee beans into the cream and let them rest overnight. Mix sugar, egg yolks, starches and salt. Strain the cream and bring it to a boil, then pour it hot into the bowl containing the yolk mixture and mix. Return everything to the saucepan and cook up to 84°C. Put the cream into a bowl and cover it with food film. Let it cool completely. FOR THE RUM GELÉE water . . . . . . . . . . . . . . . . . . . . g 50 glucose syrup (paste) . . . . . . . . . . . g 30 cream. . . . . . . . . . . . . . . . . . . . g 45 rum Matusalem . . . . . . . . . . . . . . g 100 gelatin . . . . . . . . . . . . . . . . . . . g 2 To prepare the rum sauce, pour 100 g of into a saucepan and cook until it reaches 30 g. Then mix the water, glucose syrup and gelatin in another saucepan, bring them to a boil WWW.PASTICCERIAINTERNAZIONALE.COM
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FOR THE CHOCOLATE CIGAR Tanzania chocolate . . . . . . . . to taste Wrap a cigar with food film. Melt some Tanzanian chocolate in a tall, narrow container without exceeding 32.5°C. Dip the cigar in the chocolate and let it air dry. Repeat and then unmold. FOR THE ASHES eggs. . . . . . . . . . . . . . . . . . . . . g 119 sugar . . . . . . . . . . . . . . . . . . . . g 62 espresso coffee. . . . . . . . . . . . . . . g 26 salt . . . . . . . . . . . . . . . . . . . . . g 1 00 150W flour . . . . . . . . . . . . . . . g 83 potato starch. . . . . . . . . . . . . . . . g 9 salt. . . . . . . . . . . . . . . . . to taste Whip the eggs, sugar and coffee. Sift the flour and starch, then add the salt. Combine the powders with the egg mixture in several stages, mixing from bottom to top. Put everything in a mold and cook for 20 minutes at 190°C; let it cool, unmold and let it dry in the air. After that, crumble coarsely. WINE Caluso Erbaluce Passito . . . . . to taste