Jaguar by Ronald Garcia

Executive Pastry Chef/Owner, Pizca Patisserie, Guatemala

The jaguar, known as Balaam or Chaac in Mayan culture, was considered a symbol of power. It was believed that the Sun God transformed into a jaguar to travel through the world of the dead during the night. This dessert represents the jaguar between worlds; the water is turquoise green, like the caves of Semuc Champey. I’m using Cribbiana Vanilla (Mayan Vanilla) and Polochic Chocolate from Guatemala.

Yield: 6 portions

Guapinol Atole

• 50 g guapinol powder
• 100 g whole milk
• 50 g heavy cream
• 50 g granulated sugar
• 100 g water

1. Open the guapinol fruit with a saw, extract the fruit, and grate it to obtain the powder.
2. Prepare a traditional Mesoamerican drink (atole) by combining the guapinol powder, milk, cooking cream, sugar, and water in a pot until well combined.
3. Heat the mixture while stirring constantly until it reaches boiling point. Set aside to cool down.

Guapinol is a dried fruit from the summer season of Guatemala. Its smell isn’t pleasant, but its flavor tastes like sweet banana and has an earthy texture. Communities in the country eat guapinol as a nutritive supplement.

Guapinol Mousse

• 275 g guapinol cream
• 200 g whipping cream
• 24 g gelatin mass (250 bloom)

1. Semi-whip the whipping cream and gently fold in the Guapinol Atole.
2. Activate the gelatin and incorporate it.
3. Pour 75 g of mousse into a Silikomart® ZEN 100 silicone mold. Freeze.

Jaguar Chocolate Shell

• 100 g dark Polochic chocolate 60%
• 156 g cocoa butter, divided
• 6 pieces of Guapinol Mousse
• Black liposoluble food coloring, as needed
• Edible gold powder, as needed

1. Melt 100 g of the cocoa butter and the dark chocolate separately. Emulsify them together.
2. Unmold the mousse and cover the pieces with the chocolate coating when it reaches 33°C (91.4°F). Set aside.
3. Melt the remaining 56 g of cocoa butter and color it using the black food coloring.
4. Using a brush, apply the edible gold powder onto the covered mousse piece and use a fine brush to create jaguar spots around the piece. Set aside.

Ramon Brownie

• 112 g unsalted butter
• 200 g granulated sugar
• 100 g eggs
• 100 g 60% dark Polochic chocolate
• 50 g Ramon flour
• 75 g dark cocoa powder
• 3 g salt

1. Cream the butter with the sugar and add the eggs.
2. Melt the chocolate and incorporate it.
3. Combine the Ramon flour and cocoa powder, then add it to the previous mixture along with the salt.
4. Spread the batter in a 38 x 26 cm tray to a thickness of 0.5 cm and bake at 150°C (302°F) for 18 minutes.
5. Process the brownie until it reaches a crumbly texture.

Ramon flour is gluten-free and is made from toasted Ramon seeds from trees that grow in the north of the country, especially in Petén.

Vanilla Cake

• 70 g flour
• 2 g baking powder
• 0.25 g salt
• 63 g granulated sugar
• 42 g vegetable oil
• 50 g eggs
• 3 g Cribbiana vanilla extract
• 45 g milk
• Green gel color, as needed

1. In a bowl, combine the dry ingredients.
2. In another bowl, mix the sugar and oil, then add the egg.
3. Incorporate the vanilla extract and the dry ingredients alternately with the milk in two parts.
4. Add the gel color to get the green cake.
5. Pour the batter into an 18 x 18 cm pan and bake at 150°C (302°F) for 20 minutes.
6. Let the cake cool, then grate the cake into crumbs using a grater.

Cribbiana Vanilla is a unique vanilla cultivated in Guatemala at Finca Chesibik. Indigenous Mayans of Mesoamerica used it for ceremonial purposes before it was sent all over the world.

Lychee Gel

• 120 g lychee juice
• 50 g granulated sugar, divided
• 4 g yellow pectin
• 15 g lemon juice
• 0.25 g blue spirulina powder

1. Combine the lychee juice with 30g of the sugar and heat the mixture to 40°C (104°F).
2. Incorporate the remaining sugar mixed with pectin, stirring constantly, and bring to a first boil.
3. Add the lemon juice and blue spirulina powder (for coloring) using an immersion blender.
4. Strain to remove any air bubbles that may have formed.

Assembly

• Jaguar piece (Mousse covered with painted chocolate coating)
• Ramon brownie
• Vanilla cake
• Lychee gel

1. Place the Ramon brownie on the plate in the shape of a crescent moon.
2. Using a spatula, position the jaguar mousse piece in the center of the moon.
3. Arrange pieces of vanilla cake around the mousse on the brownie.
4. Pour the lychee and spirulina water into a piping bag and drizzle it around the mousse to resemble a lake.

Photo Credits: Luis Alberto Lopez @wichophotography

(This recipe appeared in the Summer 2024 issue of Pastry Arts Magazine)