Products Recipes Terroirs Knowledge Testimonies News Contact-us
recipe

Mucicao Verrine

Thierry Bamas

back

Recipe in 4 steps

Caramel parfait

1
Sugar 150g 12.3 %
Whipped cream (1) 100g 8.2 %
Water 60g 4.9 %
Sugar 200g 16.5 %
Egg yolks 200g 16.5 %
Whipped cream (2) 500g 41.3 %
1 vanilla pod 0g 0.0 %
Total 1210g 100%

Caramlise the sugar.

Lower the cooking temperature whipped cream (1).

Simmer the water and sugar.

Add egg yolks.

Whisk in the mixer.

Add the whipped cream (2) and vanilla pod to the chilled zabaione.

Mucicao sorbet 32 brix

2
Water 320g 17.3 %
Sucrose 320g 17.3 %
Spray-dried glucose 160g 8.6 %
Stab 6g 0.3 %
Inulin 40g 2.1 %
MUCICAO 1000g 54.1 %
Total 1846g 100%

Combine the powders, pour into water, blend and bring to the boil.

Blend again and leave syrup to cool.

Add mucicao pulp, blend and adjust the mixture to 32 brix.

Churn sorbet.

Mango passion fruit coulis

3
Passion fruit purée 250g 33.3 %
Mango purée 250g 33.3 %
Plain coating 250g 33.3 %
Total 750g 100%

Blend together.

Mucicao marshmallow

4
Trimoline 198g 12.1 %
Water 150g 9.2 %
Gelatin powder 300g 18.4 %
Gelatin mass 180g 11.0 %
MUCICAO 100g 6.1 %
Water 50g 3.0 %
Sugar 315g 19.3 %
Glucose 135g 8.2 %
Inverted sugar 180g 11.0 %
Sorbitol 18g 1.1 %
Citric acid 3g 0.1 %
Total 1629g 100%

Add trimoline to the tub and blend water with gelatin powder to make gelatin mass.

Bring the rest to 113°C in the pan.