Huayno de Chocolate

Huayno de Chocolate

By
From
Andina
Serves
6-8
Photographer
David Loftus

Chocolate Song. Great dishes are like great songs: each has ingredients that blend beautifully together to create a masterpiece. Huaynos are one of the most representative musical genres of the Andes and, like the best of them, this dish has harmony and rhythm in its combination of flavours.

Ingredients

Quantity Ingredient
2 ripe avocados, halved, destoned and peeled
100g dark chocolate, (at least 70% cocoa solids)
100g yacon syrup or maple syrup
50g cocoa powder
1 teaspoon vanilla extract
50ml hazelnut milk
a few edible flower petals, to serve

For the tamarillo crème anglaise

Quantity Ingredient
150ml full-fat milk
25g sugar
2 egg yolks
1 very ripe tamarillo, peeled and flesh sieved to a puree

For the maíz morado crumble

Quantity Ingredient
50g purple corn flour or cocoa powder
25g caster sugar
50g butter

For the plantain chips

Quantity Ingredient
1 green plantain or sweet potato, peeled and thinly sliced into strips or rounds
vegetable oil, for deep frying
1 teaspoon icing sugar

Method

  1. To make the chocolate avocado mousse, purée the avocado until smooth. Melt the chocolate with the syrup, cocoa powder, vanilla extract and hazelnut milk in a saucepan over a very low heat, stirring and watching it to make sure the chocolate doesn’t split. Remove from the heat and allow to cool to body temperature. Stir in the avocado purée, then transfer to a bowl, cover with clingfilm and refrigerate for at least 2 hours to chill.
  2. To make the crème anglaise, heat the milk in a pan over a low heat until just below boiling, then remove from the heat. In a separate bowl, whisk the sugar and egg yolks until pale and mousse-like. Pour the milk into the egg and sugar mixture, whisking as you do so, then return everything to the saucepan. Cook over a very gentle heat, stirring continuously, until the mixture starts to thicken (it’s ready when it coats the back of a spoon and you can draw a line through it), about 5–7 minutes. Transfer to a bowl and cover with clingfilm, then allow to cool. When cold, place in the fridge to chill thoroughly, then stir the sieved tamarillo purée through the crème anglaise.
  3. To make the crumble, preheat the oven to 200°C. Mix the flour and sugar together, then rub in the butter until the mixture resembles sand. Sprinkle this over a baking tray and bake for 20 minutes until crisp. Allow to cool, breaking it up again if it has clumped together – you still want the texture of sand.
  4. To make the plantain or sweet potato chips, half-fill a saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 160°C. Fry the plantain or sweet potato slices until crisp and golden brown in places (about 3–4 minutes). Remove from the oil and set aside to drain on kitchen paper. Dust with icing sugar.
  5. To assemble, sprinkle some of the crumble on a serving plate. Add the mousse, drizzle with the crème anglaise and top with the plantain or sweet potato chips, and a few flower petals, to serve.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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