Mango And Vanilla Bubbles


Facebook Twitter ShareAddThis
Mango And Vanilla Bubbles
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

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

For the mango sorbet
For the vanilla syrup
Base for the vanilla bubbles
For the cream bread
For the mandarin infusion
Other ingredients
For the caramelized mango in osmosis
Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 4
  • Recipe cuisine Italian

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

Register or login to Leave a Comment.