This document provides recipes for several dessert components including a manjar blanco ganache, espresso mousse, lucuma mousse, cocoa nib meringue, and espresso shortbread. It then provides instructions for layering the components to assemble the finished dessert. The document focuses on Latin American inspired recipes from Megan Vargas, pastry chef at Andina restaurant in Portland, Oregon.

1. PASTRY&BAKINGNORTHAMERICAVOLUME8ISSUE12014
Volume 8 Issue 1 2014
N O R T H A M E R I C A
W W W . PA S T R Y N A. C O M
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Donald Wressell
Earl Grey Tea Ganache
BAKESHOP

2. Regional Showcase
22 Pastry & Baking North America
Manjar Blanco Ganache
6 oz bittersweet chocolate
6 oz heavy whipping cream
7 oz manjar blanco (dulce de leche or
cajeta also work)
1. Whisk together the heavy cream and
manjar blanco in a saucepan over low
heat.
2. Once homogenized and steaming,
pour over the chocolate. Allow to rest
3-5 minutes.
3. Whisk all ingredients together until a
smooth ganache. Set aside.
Espresso Mousse
6.5 oz mascarpone cheese
5 egg whites
2 shots espresso, chilled
1.5 cups heavy whipping cream
1 cup sugar
1. Whisk together the mascarpone
and espresso.
2. Whip the egg whites and sugar to
stiff peaks.
3. Whip the heavy cream to firm peak.
4. Fold the meringue and cream into
the mascarpone base. Chill.
Lucuma Mousse
6.5 oz mascarpone cheese
5 egg whites
14 oz lucuma puree (or ½ cup lucuma
powder)
1.5 cups heavy whipping cream
¾ cup sugar
1. Whisk together the mascarpone and
lucuma.
2. Whip the egg whites and sugar to
stiff peaks.
3. Whip the heavy cream to stiff peaks.
4. Fold the meringue and cream into
the mascarpone base. Chill.
Cocoa Nib Meringue
8 egg whites
1.5 cups sugar
1 cup roasted cocoa nibs
1. Whip the egg whites and sugar to
stiff peaks.
2. Fold in the cocoa nibs.
3. Bake overnight at 150°F.
Espresso Shortbread
8 oz unsalted butter
2/3 cup powdered sugar
2 tsp. vanilla bean paste
2 cups all purpose flour
¼ cup espresso grounds
¼ tsp. salt
1. Cream together the butter, sugar,
vanilla and espresso.
2. Sift together the flour and salt.
3. Add dry ingredients to the butter
blend.
4. Roll to ¼ inch thick, cut into
desired shape.
5. Bake at 300°F for 10-15 minutes, or
until edges are lightly golden.
Assembly
To assemble the product, layer together
the ganache, mousses and meringue
as desired. Garnish with the espresso
shortbread.
Mousse deValle y Selva
Portland, OR
MeganVargas
Pastry Chef
Andina
1314 NW Glisan St
Portland, OR 97209
www.andinarestaurant.com
Your Notes
Photo buAlyson Levy

3. 23
Mousse de Valle y Selva
Photo by Lincoln Barbour