Mostachon
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS0
Pastry Chef Elisa Reyna of Maiz64 | Washington, D.C.
Adapted by StarChefs
Mostachon
Ingredients
Graham Crackers:
- 686 gram Butter
- 840 gram Dark Brown Sugar
- 960 gram Flour
- 1 gram Salt
- 9 gram Baking Powder
- 9 gram Cinnamon Powder
Mostachon Base:
- 130 gram Egg Whites
- 160 gram Sugar
- 1.5 tsp Baking Powder
- 92 gram Chopped Pecans
Coconut Cream:
- 200 gram Marscapone
- 200 gram Coconut Cream
- 40 gram Powdered Sugar
Simple Syrup:
- 250 gram Glucose
- 125 gram Trimoline
- 1.147 kilogram Sugar
- 13 gram Sorbet Stabilizer
Mango Sorbet:
- 1 quart Mango Puree
To Assemble and Serve:
- Sliced Mango
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS0
Pastry Chef Elisa Reyna of Maiz64 | Washington, D.C.
Adapted by StarChefs
Instructions
For the Graham Cracker:
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:
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:
In a stand mixer fitted with a whisk attachment, add all ingredients. Whisk until fluffy and creamy. Set aside.
For the Simple Syrup
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:
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:
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.