CHOCOLATE GUAVA VERRINES

Yield: 12 Servings

Inti 65% Tika Cream

Boil the cream and milk. Combine the yolks and sugar and temper into the cream mixture. Cook to 185ºF/85ºC, remove from the heat and add the bloomed gelatin. Strain the mixture over the couverture and emulsify.

Guava Cream

Combine the guava purée, cornstarch, and sugar in a pot and heat. Allow to boil one minute to cook out the starch and then remove from heat. Add the cocoa butter and blend with a rubber spatula to incorporate. Let mixture cool until lukewarm.

Sesame Anise Streusel

Preheat the oven to 350°F/177°C. Place the anise seeds in a cup and pour boiling water over them. Chill in refrigerator until cold. In a mixing bowl fitted with a paddle attachment, combine flour, salt, and shortening then paddle until the mixture looks like oatmeal. Add the yolks, water, and sesame seeds. Add the anise water a little at a time until the dough holds together. Place in fridge until ready to use. Divide the dough into small pieces and roll out to 1/4”-1/2”. Bake until crispy and golden brown.

Inti 43% Paqari Mousse

In a pot, combine and heat the milk and cream. Combine the egg yolks and sugar and temper into the cream mixture. Cook to 185ºF/85ºC. Strain and add the bloomed gelatin. Pour over the partially melted milk couverture and mix until well combined. Allow to cool to 89ºF/32ºC. Whip the heavy cream to soft peaks and fold into the chocolate mixture.

Sesame Tuile

In a bowl, combine the florentine mix and sesame seeds. Dispense into Silikomart Flexi Mini Muffin (591012). Bake at 375°F/191°C until golden brown.

Assembly

Assemble the verrines by dispensing the Inti 65% Tika Cream first. Once set, crumble the Sesame Anise Streusel to create the next layer, dispense a layer of the Guava Cream, and finish with a layer of the Inti 43% Paqari Mousse. Finish with Sesame Tuile and desired décor.