Recipe by Enrique Olvera from Pujol
From Mexico from the Inside Out
Serves 4
Ingredients
Guava Sorbet
1/4 cup water
5 tsp dextrose
5 tsp sugar
Pinch sorbet stabilizer
1/2 cup guava pulp
Hibiscus Concentrate
1 cup water
1/2 cup dried hibiscus flowers
Hibiscus Sorbet
Hibiscus concentrate
4 tbsp sugar
3 tbsp glucose
1 tsp sorbet stabilizer
Nectarine Marmalade
2 nectarines, pitted and diced in scant
1/4-inch cubes
1 tbsp sugar
Punch
1 guava
1 nectarine
1 Gala apple
2 Mexican Hawthorns
1/4 cup dried hibiscus flowers
1 2-inch cinnamon stick
1/2 cup fresh sugarcane
2 cups water
Punch Gel
Scant 1/2 cup Punch
4 tbsp sugar
A pinch agar-agar
Guava Puree
1/2 cup guava pulp
3 tbsp sugar
1 1-inch cinnamon stick
Cinnamon Cream
1 large egg yolk
3 tbsp sugar
3/4 cup heavy cream
1 4-inch cinnamon stick, toasted
Apple Puree
1 Golden Delicious apple, peeled, cored, and brunoised
1 2-inch cinnamon stick
2 tbsp unsalted butter
1 1/2 tbsp heavy cream
3 tbsp sugar
2 tbsp whole milk
Tamarind Puree
1/4 cup tamarind pulp
3 tbsp water
1 tsp cornstarch
3 tsp sugar
Hibiscus Crumble
2 tbsp all-purpose flour
1/2 tsp cornstarch
1 tsp sugar
1 tsp dried hibiscus flower poder
1 tsp unsalted butter
Apple Chips
Pinch citric acid
1 1/2 cups water
1/2 cup sugar
1 Golden Delicious apple, peeled, cored, and cut into paper-thin slices
Plating
4 Valencia orange supremes
4 mandarin orange supremes
4 hibiscus flowers in syrup
Guava Sorbet
Place all the ingredients in small pan and heat over medium heat until the mixture reaches 187°F. Cool and refrigerate for 12 hours. Strain and freeze in an ice cream machine.
Hibiscus Concentrate
In a pan, heat the water until it reaches 122°F. Pour over the hibiscus flowers in a bowl and let sit for 2 hours. Strain.
Hibiscus Sorbet
Place all ingredients in a small pan and heat over medium heat until the mixture reaches 187°F. Cool and refrigerate for 12 hours. Strain and freeze in an ice cream machine.
Nectarine Marmalade
Mix the nectarines with the sugar in a bowl and let sit for 12 hours. Drain the juice into a small pan and heat over low heat until it reaches 240°F. Remove from the heat, add the nectarines, and cool to room temperature.
Punch
Place all the ingredients in a pot and bring to a boil. Strain, return to the pot, and boil until reduced by half. Remove from the heat.
Punch Gel
Place all the ingredients in a small pan and heat over medium heat until the mixture reaches 185°F. Pour into a squeeze bottle.
Guava Puree
Place all the ingredients in a small pan and heat over medium heat until softened. Remove the cinnamon stick, blend, strain, and transfer to a squeeze bottle.
Cinnamon Cream
In a small pan, whisk the egg yolk and sugar. In a separate pan, bring the cream and cinnamon to a boil over medium heat. Remove the cinnamon. Temper the yolk with the cream, stirring until smooth, and return over medium heat until it thickens. Cool and transfer to a squeeze bottle.
Apple Puree
Place all the ingredients in a small pan and cook over medium heat until the apple softens. Blend, strain, cool, and transfer to a squeeze bottle.
Tamarind Puree
Place all the ingredients in a small pan and stir constantly over medium heat until the mixture thickens. Strain and transfer to a squeeze bottle.
Hibiscus Crumble
Whisk the dry ingredients in a bowl. Mix in the butter until large crumbs form. Spread evenly on a baking sheet and bake in a 320°F oven for 10 minutes. Stir and bake another 15 minutes. Pulverize in a spice grinder.
Apple Chips
Dissolve the citric acid in a generous 1 cup of the water and reserve. Mix the sugar and the remaining 1/2 cup water in a small pan, bring to a boil over medium heat, and cool. Immerse the apple slices in the acid solution, drain, and immerse in the syrup. Place the slices on a sheet pan lined with a silicone mat and dry in a 195°F oven for 2 hours.
Plating
Place a small dollop of the punch gel, guava puree, cinnamon cream, apple puree, and tamarind puree on each of 4 plates. Place 2 tablespoons of the hibiscus crumble on each plate and top with a quenelle of each sorbet. Place an apple chip over quenelle and garnish with the supremes and hibiscus flowers. Finally, add 1 tablespoon of the marmalade to each plate.