Molecular Coyotas

Ingredients

This molecular gastronomy adaptation of Coyotas differs from the original in terms of presentation, texture, and flavor combinations. The traditional Coyotas are typically made with a dense and crumbly dough, filled with ingredients like piloncillo (Mexican unrefined sugar) and pecans. In contrast, the Molecular Coyotas feature a light and crispy shell, filled with a fusion of exotic fruits and spices, creating a unique sensory experience. We alse have the original recipe for Coyotas, so you can check it out.

• 200g (7oz) all-purpose flour 200g (7oz) all-purpose flour
• 100g (3.5oz) unsalted butter, cold and cubed 100g (3.5oz) unsalted butter, cold and cubed
• 50g (1.8oz) powdered sugar 50g (1.8oz) powdered sugar
• 1/4 tsp salt 1/4 tsp salt
• 1/2 tsp vanilla extract 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 cup dragon fruit puree 1/4 cup dragon fruit puree
• 1/4 cup lychee puree 1/4 cup lychee puree
• Liquid nitrogen (for freezing) Liquid nitrogen (for freezing)
• Mango gel, for garnish Mango gel, for garnish
• Edible flower petals, for garnish Edible flower petals, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a food processor, combine the flour, cold butter, powdered sugar, salt, vanilla extract, and ground cinnamon. Pulse until the mixture resembles coarse crumbs.
2. 2.
   Add the dragon fruit puree and lychee puree to the mixture. Pulse until the dough comes together.
3. 3.
   Transfer the dough to a clean surface and knead lightly until smooth. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Roll out the chilled dough to a thickness of about 1/4 inch. Cut out circles using a cookie cutter or a glass.
6. 6.
   Place the dough circles on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
7. 7.
   Remove the baked coyota shells from the oven and let them cool completely.
8. 8.
   Once cooled, carefully dip each coyota shell into liquid nitrogen for a few seconds to freeze them instantly. Handle with caution and use protective gloves.
9. 9.
   Serve the Molecular Coyotas on a plate, drizzle with mango gel, and sprinkle with edible flower petals.

Treat your ingredients with care...

• Dragon fruit — Ensure the dragon fruit puree is smooth and free of any seeds or chunks.
• Lychee — Use fresh or canned lychee to make the puree. If using canned, drain the lychee before blending.
• Liquid nitrogen — Handle liquid nitrogen with extreme caution and follow safety guidelines. Use protective gloves and goggles when working with it.

Tips & Tricks

• Experiment with different fruit combinations for the filling, such as mango and passion fruit or raspberry and blackberry.
• For an extra touch of molecular gastronomy, serve the Molecular Coyotas with a side of nitrogen-frozen fruit sorbet.
• If liquid nitrogen is not available, you can achieve a similar effect by freezing the coyota shells in a regular freezer for a longer period of time.

Serving advice

Serve the Molecular Coyotas as a visually stunning dessert on individual plates. Pair them with a scoop of homemade ice cream or a dollop of whipped cream for added indulgence.

Presentation advice

Arrange the Molecular Coyotas on the plate in an artistic manner, drizzle the mango gel in a decorative pattern, and sprinkle the edible flower petals delicately over the dish. The vibrant colors and intricate presentation will enhance the overall dining experience.