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

March 31, 2012


Season & Occasion

serves for


total time

9 HR 0 MIN


250 g
38 g
90 g
150 g
2 each
750 g
100 g, fresh
250 g
230 g
150 g
10 g
300 g
70 g
19 g
As needed, fresh
18 g, 60%


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