Amazonia

Name: Amazonia
Prep time: 3 h
Total time: 3 h
Yield: Serves 15-20
Ingredients: 80 g almond flour; 200 g eggs; 40 g caster sugar; 3 g salt; 70 g caster sugar; 20 g corn starch; 90 g egg yolks; 250 g cupuaçu pulp; 20 g cashew nuts, chopped; 80 g caster sugar; 40 g glucose; 30 g water; 3 gelatine sheets (gold); 40 g white chocolate callets; 30 g cocoa powder; 400 g taperebá pulp; 250 g caster sugar; 40 g powdered sugar; 12 g flour T45; 90 g plain flour; 40 g almond flour; 3 g agar-agar; 40 g fondant; 30 g caster sugar; 175 g whipped cream; 1 cumaru bean; 200 g egg yolks; 80 g unsalted butter; 1 kg whole milk; 10 g unsalted butter

Preparation info

Serves
15-20

Difficulty
Complex
Ready in
3 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the cupuaçu cream

3 gelatine sheets (gold)
250 g cupuaçu pulp
90 g

Dessert
Microwave

Method

Step 1: For the cupuaçu cream, bloom the gelatine in cold water. Once softened, remove and squeeze out excess water. Set aside covered with plastic wrap. Add the cupuaçu pulp to a pan and bring to the boil. In the meantime, whisk the eggs yolks, corn starch and sugar together in a bowl. Gradually whisk in in small amounts of the hot cupuaçu pulp then return all the mixture to the pan. Cook unti