Ponche

A recipe by Enrique Olvera, taken from Mexico from the Inside Out
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Serves 4

Ingredients

Guava Sorbet

1/4 cup (60 ml) water

5 tsp dextrose

5 tsp sugar

Pinch sorbet stabilizer

1/2 cup (100 g) guava pulp

Hibiscus Concentrate

1 cup (240 ml) water

1/2 cup (60 g) dried hibiscus flowers

Hibiscus Sorbet

Hibiscus Concentrate

4 tbsp sugar

3 tbsp glucose

1 tsp sorbet stabilizer

Nectarine Marmalade

2 nectarines, pitted and diced in scant

1/4-inch (5 mm) cubes

1 tbsp sugar

Punch

1 guava

1 nectarine

1 Gala apple

2 Mexican hawthorns

1/4 cup (30 g) dried hibiscus flowers

1 2-inch (5 cm) cinnamon stick

1/2 cup (100 g) fresh sugarcane

2 cups (480 ml) water

Punch Gel

Scant 1/2 cup (100 ml) Punch

4 tbsp sugar

A pinch agar-agar

Guava Puree

1/2 cup (100 g) guava pulp

3 tbsp sugar

1 1-inch (2.5 cm) cinnamon stick

Cinnamon Cream

1 large egg yolk

3 tbsp sugar

3/4 cup (180 ml) heavy (double) cream

1 4-inch (10 cm) cinnamon stick, toasted

Apple Puree

1 Golden Delicious apple, peeled, cored, and brunoised

1 2-inch (5 cm) cinnamon stick

2 tbsp unsalted butter

1 1/2 tbsp heavy cream

3 tbsp sugar

2 tbsp whole (full-fat) milk

Tamarind Puree

1/4 cup (60 g) tamarind pulp

3 tbsp water

1 tsp cornstarch (cornflour)

3 tsp sugar

Hibiscus Crumble

2 tbsp all-purpose flour

1/2 tsp cornstarch

1 tsp sugar

1 tsp dried hibiscus flower powder

1 tsp unsalted butter

Apple Chips

Pinch citric acid

1 1/2 cups (350 ml) water

1/2 cup (100 g) sugar

1 Golden Delicious apple, peeled, cored, and cut into paper-thin slices

Plating

4 Valencia orange suprêmes

4 mandarin orange suprêmes

4 hibiscus flowers in syrup

Method

Guava Sorbet

Place all the ingredients in a small pan and heat over medium heat until the mixture reaches 187°F (86°C). Cool and refrigerate for 12 hours. Strain (sieve) and freeze in an ice cream machine.

Hibiscus Concentrate

In a pan, heat the water until it reaches 122°F (50°C). Pour over the hibiscus flowers in a bowl and let sit for 2 hours. Strain.

Hibiscus Sorbet

Place all the ingredients in a small pan and heat over medium heat until the mixture reaches 187°F (86°C). Cool and refrigerate for 12 hours. Strain and freeze in an ice cream machine.

Nectarine Marmalade

Mix the nectarines with the sugar in a bowl and let sit for 12 hours. Drain the juice into a small pan and heat over low heat until it reaches 240°F (116°C). Remove from the heat, add the nectarines, and cool to room temperature.

Punch

Place all the ingredients in a pot and bring to a boil. Strain, return to the pot, and boil until reduced by half. Remove from the heat.

Punch Gel

Place all the ingredients in a small pan and heat over medium heat until the mixture reaches 185°F (85°C). Pour into a squeeze bottle.

Guava Puree

Place all the ingredients in a small pan and heat over medium heat until softened. Remove the cinnamon stick, blend, strain, and transfer to a squeeze bottle.

Cinnamon Cream

In a small pan, whisk the egg yolk and sugar. In a separate pan, bring the cream and cinnamon to a boil over medium heat. Remove the cinnamon. Temper the yolk with the cream, stirring until smooth, and return over medium heat until it thickens. Cool and transfer to a squeeze bottle.

Apple Puree

Place all the ingredients in a small pan and cook over medium heat until the apple softens. Blend, strain, cool, and transfer to a squeeze bottle.

Tamarind Puree

Place all the ingredients in a small pan and stir constantly over medium heat until it the mixture thickens. Strain and transfer to a squeeze bottle.

Hibiscus Crumble

Whisk the dry ingredients in a bowl. Mix in the butter until large crumbs form. Spread evenly on a baking sheet and bake in a 320°F (160°C/Gas Mark 3) oven for 10 minutes. Stir and bake another 15 minutes. Pulverize in a spice grinder.

Apple Chips

Dissolve the citric acid in a generous 1 cup (250 ml) of the water and reserve. Mix the sugar and the remaining 1/2 cup (100 ml) water in a small pan, bring to a boil over medium heat, and cool. Immerse the apple slices in the acid solution, drain, and immerse in the syrup. Place the slices on a sheet pan lined with a silicone mat and dry in a 195°F (90°C/ Gas Mark 0) oven for 2 hours.

Plating

Place a small dollop of the punch gel, guava puree, cinnamon cream, apple puree, and tamarind puree on each of 4 plates. Place 2 tablespoons of the hibiscus crumble on each plate and top with a quenelle of each sorbet. Place an apple chip over quenelle and garnish with the suprêmes and hibiscus flowers. Finally, add 1 tablespoon of the marmalade to each plate.

 

BUY MEXICO FROM THE INSIDE OUT
Mexico From the Inside Out

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.