Mostachon

Prep Time
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Cook Time
60 minutes
Calories
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Servings
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Ingredients

GRAHAM CRACKERS:

  • 686 gram Butter
  • 960 gram Flour
  • 9 gram Baking Powder
  • 840 gram Dark Brown Sugar
  • 1 gram Salt
  • 9 gram Cinnamon Powder

MOSTACHON BASE:

  • 130 gram Egg Whites
  • 1.5 tsp Baking Powder
  • 160 gram Sugar
  • 92 gram Chopped Pecans

COCONUT CREAM:

  • 200 gram Marscapone
  • 40 gram Powdered Sugar
  • 200 gram Coconut Cream

SIMPLE SYRUP:

  • 250 gram Glucose
  • 1.147 kilogram Sugar
  • 125 gram Trimoline
  • 13 gram Sorbet Stabilizer

MANGO SORBET:

  • 1 quart Mango Puree

TO ASSEMBLE AND SERVE:

  • Sliced Mango

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Instructions

FOR THE GRAHAM CRACKER:

  1. Heat oven to 325°F. In a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy. In a separate bowl, mix to combine the remaining ingredients. Mix into the sugar and butter mixture until just combined, remaining careful not to over-mix. Transfer to a sheet tray. Bake until golden-brown, approximately 18 minutes. Let cool. Transfer to a food processor and pulse until crumbled. Reserve.

FOR THE MOSTACHON BASE:

  1. Heat oven to 329°F. In a stand mixer fitted with a whisk attachment, whisk together egg white and sugar until hard peaks form. Stir in baking powder. In a separate bowl, mix to combine pecans and 120 grams Graham Cracker. Using a spatula, carefully fold Graham Cracker mixture into the meringue. Transfer the mixture to round silicone molds. Bake 30 minutes. Let cool completely.

FOR THE COCONUT CREAM:

  1. In a stand mixer fitted with a whisk attachment, add all ingredients. Whisk until fluffy and creamy. Set aside.

FOR THE SIMPLE SYRUP

  1. In a pot, combine glucose with 655 grams water. Bring to 104°F. In a bowl, mix to combine all remaining ingredients then stir the mixture into the pot. Bring to a boil. Strain and cool over an ice bath.

FOR THE MANGO SORBET:

  1. Using an immersion blender, blend together mango purée and 233 grams Simple Syrup. Continue adding Simple Syrup until the mixture reads 29 Brix on a refractometer. Transfer to an ice cream machine and process according to manufacturer’s instructions. Freeze until needed.

TO ASSEMBLE AND SERVE:

  1. On a serving plate, layer mango slices so they are roughly the shape of the Mostachon Base. Top with Mostachon Base followed by 1 quenelle of Coconut Cream and a beautiful scoop of Mango Sorbet.

 

Pastry Chef Elisa Reyna of Maiz64 | Washington, D.C.

Adapted by StarChefs

Categories: Desserts