Mango And Vanilla Bubbles
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Sous vide recipe for cooking a creative mango dessert with creamy vanilla bubbles, by Enoteca Pinchiorri's chefs Italo Basso and Riccardo Monco
01 April, 2012
ingredients
Mango
250 g
Glucose
38 g
Syrup
150 g
Vanilla pods
2 each
Vanilla extract
150 g
Cream
750 g
Egg Whites
100 g, fresh
All purpose flour
250 g
Cream
230 g
Eggs
4
Sugar
150 g
Yeast
10 g
Mandarin Zest
9 g
Mandarin Juice
100 g
Sugar
70 g
Glycerin
19 g
Nutmeg
As needed, 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.
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