Miguels' Total Orgasm

Miguel's Dessert: "The Total Orgasm"


1 pt. fresh strawberry
10 sprigs of mint
5 ripe mangos
1 box tapioca
1 can coconut milk
1 bunch thyme
1 block of milk chocolate (16oz)
1/2 block of bittersweet chocolate
2 tbsp. of cayenne pepper
3 tbsp. ground and 2 sticks of cinnamon
2 qt. of heavy cream
16 large eggs
1 qt. milk
1 lb. butter
1 bunch cilantro
1 cup powdered sugar
1 lb and 2-1/4 tsp. granulated sugar
1 cup water
20 oz flour
1/2 tsp. salt
1 tsp. grounded ginger


For the hot hot chocolate:
(serve cold)

1. Chop the milk chocolate bar and place in small pot.
2. Add 1 qt. of cream, cinnamon sticks, 1/2 qt. milk.
3. Bring to a simmer and stir consistently. Let it sit over night in cooler.

Cut strawberries in a small dice and use the mango scraps and puree it.

Lemon-thyme cream puff (tarts and titis)

Pate a Choux (the puffs)
1 Cup Water
2-1/4 tsp. granulated sugar
1/2 tsp. salt
2.5 oz. butter
20 oz. flour
4 large eggs

Combine butter with water, sugar, and salt. Melt over gentle heat, and bring to rapid boil. Off heat, add flour and beat until mixture forms a ball and comes away from sides of pan. Add eggs one at a time.

Pipe and bake 20 minutes at 375°, 20 minutes at 300° until firm and brown. Remove from oven, puncture and return to turn off oven for 10 minutes to dry.

For the cream
Lemon juice 10 oz
4 thyme sprigs
1 lb Sugar
6 whole eggs
6 egg yolks
9 oz butter

Combine lemon juice, thyme, sugar, eggs, yolks and gradually heat over a double-boiler (bain-marie). Whisk to custard consistency. Remove from heat, add butter, whisk until smooth. Chill.

For the hot (spicy) whipped cream
1 qt. Heavy cream
3 Tbsp. of cayenne
2 Tbsp. of cinnamon
1/2 powder sugar

Combine all ingredients and whip it.

Mango pillows (the asian bed)
Follow the box recipe for tapioca pudding, substituting coconut milk for milk

Add cinnamon, cilantro, and ground ginger

Thin slice the mango on a Japanese slicer, fill the thin slices of mango with pudding. Fold like an egg roll and tie with a piece of chive.

Passion fruit gelee
2 cups of passion fruit juice
1/4 cup of pumpkin seeds
1/2 cup sugar
1/4 cup corn starch and water

Cook first three ingredients in a small pot and then add the last ingredient. Bring to a boil.