Method:

Heat the passion fruit juice to 40 °C, add the glucose and sugar, let it boil for two minutes, add the gelatin off the heat, then add the mixture into molds and freeze for 1 hour.

Bring the cream, sugar and coconut cream to a boil, add the hydrated gelatin off the heat.

Then add the mixture to the chopped chocolate and mix until homogenized.

We cool to 35°C and add the whipped cream in 2 to 3 parts.

Instructions:

1. Wash and disinfect the potatoes and vegetables, and remove as much of the water as possible.

2. Cut into thin slices of at least 1cm thick. (You can use a knife or a Parisian)

3. Let it soak in water for at least 30 minutes to remove excess starch from the potato and remove excess starch.

4. Once the potatoes and beets have been cut, soak them in water for at least 30 minutes to remove excess starch and water.

5. Remove excess water with a napkin, place on a tray with waxed paper, bake in the oven for 10 minutes or until the chips are almost completely dry.

6.  Preheat the oil to 180 c to fry the chips.

7. Fry the chips for 3 minutes and place on a tray with absorbent paper to remove excess oil and let them rest for 10 minutes.

8.  Once rested, fry again for another 3 minutes to obtain a crispier crust, remove the chips and place them again on absorbent paper to remove the oil. 

9. In a bowl, place both the paprika and the salt with celery, pepper and paprika, mix the dry ingredients well and then season the chips, shake lightly with a sieve to remove excess and serve on a deep plate.

Seasoning

1. Remove the seeds from the chipotle chili

2.  In a blender, integrate the jocoque, honey and chipotle chili, blend.

3.  Add salt and rectify

Recipe Instructions:

Wash the sushi rice and strainer tree times with water. Slice salmon and make strips with Nori seaweed.

Cook sushi rice with water, when the rice is cooked, add and mix the vinegar with salt and expand the rice in oven tray. Make balls of 40 gr with rice, on the top of the ball put slice salmon, and wrap with strips Nori seaweed. 

Instructions

 Wash the rice until the starch is removed, and then cook it with water over low heat for 15 minutes. Once ready, add rice oil and let it rest on a tray.

Cut the vegetables and salmon into sticks.

In the mat add the seaweed, rice, vegetables, salmon and philadelpia, roll up and ready.

Instructions

1.- Melt the cocoa butter at 32 degrees Celsius and mix with the necessary amount of the shade to obtain the desired color.

2.- Clean the chocolate molds with cocoa mnatec and cotton, paint the molds with the butter with the pigment with the desired design, and let it dry.

3.- Temper the bitter chocolate by melting part of the quantity in a bain-marie at a temperature of 55 degrees Celsius, reserving 100 grains of what has already been melted for later and then adding unmelted chocolate and mixing until reaching a temperature of 27 degrees Celsius. , and then with the chocolate that was reserved, raise the temperature to 33 degrees Celsius.

4.- Fill the molds with chocolate with the help of a pastry bag, remove the excess and let it dry.

5.- Once the chocolate shells are dry, fill them with the compote until they are a little less than half full.

6.- Seal the molds with the rest of the tempered chocolate and let them dry. Once they are dry, turn the molds over and the chocolates will fall out, plate them on the fake marbles and that's it.

Recipe instructions:

1. Prepare the Cake: (cake recipe)

   - Preheat oven to the required temperature.

   - Mix dry ingredients (flour, baking powder, salt).

   - In another bowl, cream butter and sugar until fluffy.

   - Add eggs and vanilla extract, mix well.

   - Gradually add dry ingredients, alternating with milk, until smooth.

   - Pour batter into greased cake pans.

   - Bake until a toothpick comes out clean.

2. Custard Cream

   - Heat milk in a saucepan until almost boiling.

   - In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

   - Slowly pour hot milk into the egg mixture while whisking.

   - Return mixture to the saucepan and cook over low heat until thickened.

   - Remove from heat, add butter and vanilla extract.

   - Let cool completely.

3. Prepare Fruits:

   - Wash and dice mangoes, strawberries, and peaches into small pieces.

4. Assemble Cake

   - Once cakes are cooled, slice each cake layer horizontally.

   - Spread custard cream on the bottom layer.

   - Sprinkle diced fruits evenly on top of the custard cream.

   - Place the second cake layer on top and repeat the process.

   - Place the final cake layer on top.

5. Buttercream Frosting

   - Beat butter until creamy.

   - Gradually add powdered sugar and beat until smooth.

   - Add vanilla extract and beat until well combined.

6. Frost the Cake

   - Apply a thin layer of buttercream on the assembled cake (crumb coat).

   - Refrigerate for 15-30 minutes.

   - Apply a final layer of buttercream evenly on the cake.

Recipe instructions:

1.  Sift three times 100g almond flour and 100g powdered sugar together.

2.  In a separate bowl, whisk 100g egg whites until foamy.

3. Make a syrup by boiling 100g sugar and 25ml water until it reaches 118°C.

4. Gradually pour the hot syrup into the egg whites, whipping until stiff peaks form.

5. Fold the almond mixture into the meringue until smooth.

6. Pipe onto a baking sheet lined with parchment paper.

7. Let the piped macarons rest for 1-2 hrs

8. Bake for 12-15 minutes.

9. Cool completely before filling. 

Recipe instructions:

Dry the pork rak using grain salt, once it has lost moisture clean it of excess salt, then season the meat with the peppers, sweet paprika, dried parsley and onion powder, use a little soy so that the powders adhere well and take it to the grill to start smoking. every 40 min. open the grill, put wood to smoke and moisturize the meat with the tonkatsu sauce.

after 3 hours the meat is removed from the grill to be bathed again in tonkatsu sauce, wrapped in aluminum foil and returned to the grill for 2 more hours. it is moistened every 30 minutes with tonkatsu sauce. Once the 2 hours have passed, remove from the broiler and place in a dry place without much humidity.

After having the meat cooked, let it rest and start preparing the rice; rinse the rice twice to remove excess starch, do this step gently otherwise the rice will break, put the wok over high heat and start frying the rice for 2 minutes, or until it begins to take a golden color then put the vegetable stock until it covers the rice, season it with spices and cover it (remember to make chimneys). When the stock evaporates and the rice is soft, turn off the heat and let it rest away from the fire.

Recipe instructions:

We start cooking the potatoes, while these are cooking we put in the frying pan to fry bacon; once we have that we weigh the ingredients correctly, grate the parmesan cheese and once the potatoes are cooked, start to mash them. Put it together in a bowl with cheese, flour, egg and mix it, cut the serrano chili in brunnoise as well as the bacon and add it to the mixture. 

Put them in the previous potato mixture together with salt, pepper, salt with garlic and nutmeg, once all integrated, make small balls weighing 18 grams and roll them in egg and panko, then reserve them in a tray.

Heat the oil to 180 °C and fry our potato balls to make a deep fry for approximately 7 minutes and then remove from the oil.

Recipe instructions:

1.  Wash and disinfect the vegetables.

2. Remove the stems from the mushrooms

3.  Finely chop the onion.

4. Chop the stem of the mushrooms finely, then put the frying pan to heat with little butter.

5. Put the mushrooms finely chopped and sauté, then add the onion and continue sautéing.

6.  Add the rice wine vinegar and keep stirring until it reduces.

7. Once cooked, remove from the fire and proceed to put the mushrooms in a tray previously covered with butter.

8. Stuff the mushrooms with the stuffing and place brie and blue cheese on top.

9. Place a little butter on top and place in the salamander to grill the cheese.

10. Cut the mushrooms in half and serve in a rectangular dish.

Recipe Instructions:

In a shaker, add ice, pineapple juice, then evaporated milk, coconut cream and finally grenadine.

Close the shaker to mix all the ingredients and serve in a Martini glass.

 Recipe Instructions:

Put the raspberry syrup, the vodka, lemon juice and ice into the shaker, in the glass crush  the leaves and put the mix, fill with the sprite and ice.

Recipe Instructions:

In a flute glass, put the Sparkling wine first and then add the apple juice.

Recipe Instructions:

In a shaker, add frangelico, evaporated milk and hazelnut vodka.

Close the shaker, mix all the ingredients and serve in an old fashioned glass.

Finally, fill with Ferrero cream.

Recipe Instructions:

Put the blueberry syrup, the silver tequila, lemon juice and ice into the shaker, in the cup mudling the leaf and put the mix, fill with the sprite and ice.

Instructions:

Juice the oranges and lemons, clean the orange peels, make the syrup, add the water and sugar in a jug, citrus the juice and water, finally serve it in a collins glass with some ice.

Instructions:

In a highball smoke with the most exquisite wood, fill the glass with ice and cool it, then add raspberry syrup, tequila, melon liqueur, and fill with sprite.