A dessert aiming to evoke Quentin Tarantino's filming style. Matias Perdomo has created this "criminal" dessert that has amazed customers and critics with its bold and indulgent flavors.
Ingredients and method
For milk ice cream
- 1,5 lt milk
- 450 ml cream
- 110 gr milk powder
- 360 gr dextrose
- 70 gr inverted sugar
- 135 gr sugar
- 16 gr carob flour
Method
Heat milk and cream to 40°C, add the rest of the ingredients and bring to 85°C.
Let it cool and vacuum seal at 100% in 1 kg bags.
For the bullet ganache
- 300 gr 70 % chocolate
- 10 gr glucose
- 200 ml milk
- 4 gelatine sheets
- 400 ml fresh cream
Method
Boil milk, add chocolate and glucose.
Add gelatin and cold cream.
Blend everything with a hand blender.
Pour into bullet-shaped molds and chill.
Once set, color with edible bronze spray.
For beetoroot "blood"
Extract juice from a beetroot and reduce until desired density is achieved.
For the coconut
- 3,2 lt coconut milk
- 3 vanilla pods
- 400 gr sugar
- 200 gr dextrose
- 500 gr white chocolate
- 150 gr cocoa butter
- 2 gr xanthan gum
- 30 fish gelatine sheets
- 2 lt cream
Method
In a blender, combine 2 liters of coconut milk, sugar, dextrose, chocolate, butter, vanilla pods, and xanthan gum.
Heat to 85°C.
Remove from heat, add gelatin.
Mix with remaining coconut milk and cold cream using a hand blender.
Vacuum seal at 100% in an 800 gr bag.
Load a siphon with a cartridge of gas, fill a vacuum container (lined with parchment paper) with the mixture.
Vacuum seal until full.
Chill for at least two hours before opening.
For the meringue
- 100 gr egg white
- 200 gr sugar
- 30 ml water
Method
Boil water and sugar in a pot until it reaches 121°C.
Meanwhile, whisk egg whites with a stand mixer.
Pour the syrup into the mixer and increase speed.
Whip until cooled.
Spread on a silicone baking mat and dry in an 80°C oven for 2-3 hours.
Plating
Create "blood-like" splatters on the plate, place 3 meringue pieces randomly and scatter some crumbs on the plate.
Position 3 bullets with different orientations.
Break two blocks of coconut foam in opposite corners and place a scoop of milk gelato on the right.
