Gold, Caviar and Vodka

By Cristina Garcia Suarez

A nifty combination created by the dessert Queen Cristina Garcia Suarez from Barcelona. It combines the rich and sweet white Yuna chocolate with hints of vodka and salty caviar.
  • Prep Time:

    90 Minutes

  • Category:

    Dessert 

  • Servings:

    4

Ingredients

Light Vodka Cream
Sprinkles made of Muscovado sugar
  • 100g organic dark muscovado Sugar
  • 100g almond Flour
  • 100g Flour
  • 75g cold Butter
Cacao-Caramel Bonbon

Cocoa Nib Cookies
  • 4 tablespoons Original Beans Udzungwa Cacao Nibs
  • 200g Flour
  • 60g almond Flour
  • 3g Salt
  • 90g powdered Sugar
  • 40g organic Cacao
  • 130g Butter
  • 100g Egg yolks

Preparation

Light Vodka Cream
  1. Mix everything together to make a crème pâtissière (pastry cream), stir in the cornstarch and let cool.
  2. Smooth the vodka into the crème. Finally add the half-whipped cream and put aside.
Sprinkles made of Muscovado sugar
  1. Mix the muscovado sugar, flour and sugar in a bowl.
  2. Next slowly add the butter and whisk until consistency equals a small crumble ball. Add to freezer.

Cacao-Caramel Bonbon

  1. Bring the sugar, glucose and water to a boil. When it has reached 150 degrees, remove from the heat and add Original Beans Cusco 100%. Whisk well until everything is well combined. Place on a baking sheet to cool.
  2. Preheat oven to 145 degrees. Place the caramel mixture between two baking sheets and roll out as thinly as possible. Then cut into pieces of 1.5 x 16 cm. Creating rings with the help of a heat gun and ring molds.

Cacao-Caramel Bonbon

  1. Mix the flour, almond flour, salt, powdered sugar and cacao in a food processor. Add the egg yolks and butter.
  2. As soon as the mixture is smooth, add 4 large spoons of Udzungwa Cacao Nibs. Place baking paper on 2 baking sheets and bake at 180 degrees for 10 minutes.
  3. Remove from oven and cut into strips of 1x6cm and bake for another 5 minutes.

Plating
  1. Garnish with Caviar  sourced from sustainable "farming", some sheets of gold foils and aztec sweet herb.

Chef Cristina Garcia Suarez

"By using Original Beans I can let my imagination run free and at the same time be sustainable and ethically responsible"
For Cristina, the patisserie is something special because it combines sweet and savory. Combinations with fish, seaweed, vegetables, or meat. Everything dipped into the world of sweet and chocolaty.

She learned from the best - Paco Torreblanca, Thierry Bhamas, and Nerua are only a few that inspired and helped her to grow into an exclusive dessert maker.

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