Mango And Vanilla Bubbles

Mango And Vanilla Bubbles

Mango And Vanilla Bubbles

Sous vide recipe for cooking a creative mango dessert with creamy vanilla bubbles, by Enoteca Pinchiorri's chefs Italo Basso and Riccardo Monco

April 1, 2012

Cuisine

Season & Occasion

serves for

4

total time

9 HR 0 MIN

ingredients

mango purée
250 g
Glucose
38 g
water
90 g
syrup (30%)
150 g
Vanilla pod
2 each
vanilla syrup
150 g
Cream
750 g
Egg white
100 g, fresh
Flour
250 g
Cream
230 g
Eggs
4
sugar
150 g
Yeast
10 g
mandarin zest
9 g
water
300 g
mandarin juice
100 g
sugar
70 g
glycerin
19 g
Nutmeg
As needed, fresh
Fresh mango
1
syrup
18 g, 60%

Preparation

Mango sorbet
Blend, cold, all the ingredients and grind in a Pacojet cup.

Vanilla syrup
Boil the syrup with vanilla and cool

Base for the vanilla bubbles
Mix all the ingredients, cold, together and let chill 8 hours in the fridge.
Put the machine for the aquarium in a high container with the base and turn on.
Collect the bubbles.

Cream bread
Beat the eggs with sugar.
Pour in the cream.
Then add the dry ingredients.
Bake at 170°C for 15 minutes and then check.

Caramelized mango in osmosis
Cut the mango into 6cm slices and put in a vacuum pack at number 38.
Caramelize it in a pan with 70 grams of cane sugar and cook the mango slices without breaking them.

Enoteca Pinchiorri: FDL's gourmet experience

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