Musician "Encerradito"

By corlear

Ingredients

• For the neutral caramel:
• 7 oz fondant
• 1/3 cup glucose
• For the musician encerradito:
• 20 neutral caramel slices (see previous step)
• 1 dried apricot
• 4 pistachio nuts
• 4 pine nuts
• 4 grains fried corn

Details

Servings 10

Preparation

Step 1

For the neutral caramel:
1. Put the fondant and glucose in a pan and heat until the thermometer reads 325ºF. Leave to cool.
2. Place the caramel slice between 2 Silpat liners in the oven at 345ºF for 4 minutes.
3. Leave in the oven until the caramel has dissolved and use a rolling pin to roll it out until it is very thin.
4. Remove the upper Silpat liner and transfer the caramel to a piece of greaseproof paper on the same tray.
5. Remove the other Silpat liner and heat the caramel in the oven at 345ºF. Remove the tray and use a knife to cut the mixture into approximately 1 x 1" squares.
6. Keep in silica gel until you are ready to use it.

For the musician encerradito:
1. Put a caramel square on a Silpat liner.
2. Place a piece of each type of dried fruit and nut inside the square and place another caramel slice on top. Place inside the salamandra in such a way that the upper slice melts and takes on the form of the product that it contains.
3. Remove from the salamandra and immediately turn it over and repeat the operations, so that you get a sealed ravioli.
4. Keep in a dry place until you are ready to use it.

Final Steps & Preparation:
1. Serve the musician "encerradito" on a tray.