Deconstructed Pastelito de Guayaba and Queso with Yuzu Air and Peanut and Black Pepper Praline Pablo Lamon, Executive Chef/Co-Founder of Lamon Culinary Group and Brand Ambassador for The Perfect Purée of Napa Valley

Components:

• Mascarpone squares filled with Guava Gel
• Yuzu Air
• Peanut & Black Pepper Praline

Pastelito Base (puff pastry)

Ingredients for Pastelito Base:

• Puff Pastry
• 1 square 5”x5”

Method for Pastelito Base :

1. With a rolling pin, stretch the puff pastry to a thickness of ¼ inch.
2. Cool down in the refrigerator for 10 minutes.
3. Place a resting rack with weights over the puff pastry.
4. Bake at 375°F for 18 mins.
5. Cut the puff pastry in half, making it thinner.

Guava Gel Insert

Yield:15 gel + puff pastry inserts

Ingredients for Guava Gel Insert:

• 1 ea. Cooked puff pastry (from the previous step)
• 200 g.The Perfect Purée of Napa Valley Pink Guava Puree
• 60 g. (Combine 50 g of Meyer Lemon concentrate + 25 g of water. Weight 60 g of that preparation). The Perfect Purée of Napa Valley Meyer Lemon Concentrate + Water
• 6 g. Xanthan gum

Method for Guava Gel Insert:

1. In a blender, combine the Pink Guava Puree and the watered-down Meyer Lemon Concentrate.
2. Blend on medium speed for 5 seconds and add the xanthan gum.
3. Blend for another 45 seconds.
4. Line up a 1/8 sheet tray with aluminum foil in the bottom and sides and pour the guava gel.
5. Freeze for 15 minutes and add the puff pastry square. Apply enough pressure to remove any air gaps between the partially frozen gel and the puff pastry.
6. Freeze overnight.
7. Cut ½-inch squares, and freeze again for 15 minutes.

Mascarpone Mousse Cubes

Yield: 14 cubes

Ingredients for Mascarpone Mousse Cubes:

• 12 oz Mascarpone cheese
• 72 g. Granulated sugar
• 240 g. Heavy cream
• 3 g. Pure vanilla extract
• 1 g. Kosher salt

Method for Mascarpone Mousse Cubes:

1. In a stand-up mixer with the paddle attachment, whip the mascarpone cheese until creamy.
2. Whisk the heavy cream with sugar, vanilla extract, and kosher salt until soft peaks are formed.
3. Combine the whipped cream and mascarpone cheese by adding the cream to the mascarpone.
4. Put mascarpone mousse in pastry bag and fill in 80% of the molds.
5. Place the guava gel insert in the middle of the cube and apply pressure until gel is inside.
6. Cover the insert with more mascarpone mousse until mold is filled.
7. Freeze for 24 hours and unmold.
8. Paint with aerograph.

Yuzu Air

Ingredients for Yuzu Air:

• 560 g. The Perfect Purée of Napa Valley Yuzu Luxe Sour
• 30 g. Soy lecithin

Method for Yuzu Air:

1. Warm up Yuzu Luxe Sour Concentrate to 130°F.
2. Incorporate soy lecithin and blend with hand blender for 40 seconds.
3. Place the container at 45 degrees and keep blending with half of the hand blender’s head inside of the liquid (this will incorporate air to the preparation).
4. Scoop bubbles that start popping up.

Peanut and Black Pepper Praline

Ingredients for Peanut and Black Pepper Praline:

• 165 g. Peanuts
• 155 g. Sugar
• 7 g. Black pepper

Method for Peanut and Black Pepper Praline:

1. Make a light golden caramel.
2. Add whole peanuts and black pepper.
3. Place the praline in a sheet tray and cool down.
4. Break the peanut & black pepper praline into small pieces.