Recipe: Ponche

Ponche by Enrique Olvera of Pujol

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.