Chocolate and passion Torcal rock with cherimoya snow
For the chocolate sponge
Mix the first amount of sugar (1), egg yolks, whole eggs and melted butter in the Thermomix until smooth. Make a firm meringue with the egg whites and the second amount of sugar (2) and fold in the mixture from the Thermomix stirring gently with a spatula. Sieve the flour with the cocoa powder and fold in. Bake on an oven sheet measuring 30 x 40 cm (12 x 16 in) at 180ºC / 356ºF for 7 or 8 minutes. Remove from the oven and turn out onto sulfur paper.
For the crème anglais and chocolate mousse
Mix the milk, cream, sugar and inverted sugar and bring to a boil. Add to the egg yolks then heat again to 85ºC / 185ºF. Remove from heat. Separate 500 g / 1 lb 2 oz of crème anglais and, when the temperature of the rest drops to 40ºC / 104ºF, add almost all the Araguani chocolate couverture (and set aside a small amount) and mix until smooth. Beat the cream until thick and gradually add to the previous mixture. This should be done immediately before the mousse has time to harden.
For the chocolate coating
Melt the white chocolate couverture and the cocoa butter in a bain-marie or in a microwave oven at a low temperature until completely liquid but not hot, that is, to about 40ºC / 104ºF. Add the stone coloring until the color of the Torcal rocks is achieved.
Start by making a chocolate base by warming the small amount of Araguani chocolate set aside previously and spreading it in a thin layer over acetate paper. When cold, cut with a pasta-cutter 4 cm / 1 1/2 in diameter and top with a disc of chocolate sponge with the same diameter. Add a little freeze-dried passion fruit. Cover this with the chocolate mousse using a piping bag and lightly flatten the structure until it looks more or less like a large coin. Freeze and coat with chocolate using a spray. Defrost in the refrigerator.
For the cherimoya snow
Boil the cream with the glucose. Place the cherimoya flesh in the Thermomix and blend, then add the cream with the glucose and mix well. Freeze for 24 hours at -30ºC / -22ºF. Process individual portions in the Pacojet making a very fine snow.
On a flat plate, arrange 3 painted chocolate coins to represent the Torcal rock formations and add a little cherimoya snow so that it drips down 1 side. Decorate with dried orange and a dried mint leaf.
"This is an important dish for Andalusian cuisine because it is reminiscent of one of Málaga’s most emblematic landscapes, the Torcal in Antequera, famous for the amazing shapes worked into the limestone rocks as a result of different types of erosion. In this recipe the idea is to reproduce the appearance of the Torcal in winter. The taste is both surprising and pleasant."