Parfait of Bitter Plants

A recipe by Rodolfo Guzmán, taken from Boragó
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Parfait of Bitter Plants
Parfait of Bitter Plants

Serves 4

For the parfait:

Ingredients

2 g unflavored gelatin sheet
1 kg whole (full-fat) milk
500 g heavy (double) cream
150 g glucose powder
240 g powdered milk
240 g sugar
60 g dextrose powder
4 g guar gum
4 g gellan gum
8 g copa copa leaves
8 g muna muna leaves
8 g lampaya leaves
8 g chichicandia leaves

Method

Fill a shallow dish with cold water and submerge the gelatin sheet in it. Set aside. Mix the milk, cream, and glucose in a pan and heat to 105°F (40°C). Add the powdered milk, sugar, dextrose, and guar gum. Heat to 185°F (85°C) and add the gellan gum. Cool the mixture to 150°F (65°C) in an ice bath, and then add the hydrated gelatin. Strain the mixture and divide it into 4 equal parts. Add the copa copa to the first part, the muna muna to the second part, the lampaya to the third part, and the chichicandia to the fourth part. Spread each mixture on parchment paper into even rectangles, and freeze for at least 4 hours, until it reaches a firm texture. Cut them into irregular pieces, from 6 g to 8 g, making sure they have a flat base so they don’t roll on the plate. Store in the freezer.

For the chanar powder:

Ingredients

200 g fresh chanar

Method

Remove the pit from the unpeeled fruit. Dry the pulp at 150°F (65°C). In a food processor, blend until it forms a fine powder; then sift the powder into an airtight container and store at room temperature.

For the Chilean carob powder:

Ingredients

200 g Chilean carob fruit

Method

Remove the pit from the fruit. Dry the pulp at 150°F (65°C). In a food processor, blend until it forms a fine powder, then sift the powder into an airtight container and store at room temperature.

To serve

Chill 4 irregularly shaped stone plates. Arrange the chañar powder in a container and the Chilean carob powder in another one. Pass the copa copa parfait pieces, and then the muña muña parfait pieces, through the chañar powder. Pass the lampaya parfait pieces, and then the chichicandia parfait pieces, through the Chilean carob powder. Arrange the parfaits irregularly on each plate, grouping 8 pieces per plate so they lean one over the other, and serve immediately.

BUY BORAGÓ
Borago

Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.