Mamey Textures
Alejandro Ruiz Olmedo was born in 1970 in La Raya, Zimatlán, in Oaxaca, an agricultural town where most of the crops are for self-consumption.Alejandro has highlighted the authenticity of the flavors and endemic products throughout the state, making him an ambassador of Oaxacan cuisine around the world.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 450 grams puree, of mamey, for the mamey paste
- 700 grams sugar, for the mamey paste
- water, for the mamey paste
- 225 grams almond powder, for the mamey paste
- 100 grams mamey seed, for the mamey paste
- 50 milliliters whipping cream, for the mamey bone panna cotta
- 100 grams sugar, for the mamey bone panna cotta
- 4 unflavored gelatin powder, in sheets, hydrated, for the mamey bone panna cotta
- 200 grams mamey, pulp, for the mamey mousse
- 130 grams whipping cream, for the mamey mousse
- 50 grams sugar, for the mamey mousse
- 100 milliliters sour cream, English, for the mamey mousse
- 100 grams whipping cream, for the mamey mousse
- 4 unflavored gelatin powder, in sheets, hydrated, for the mamey mousse
- 250 grams flour, for the puff pastry
- 5 grams salt, for the puff pastry
- 25 grams butter, for the puff pastry
- 5 grams malt, for the puff pastry
- 5 grams cocoa powder rosita, for the puff pastry
- 150 milliliters water, for the puff pastry
- 210 grams margarine, for the puff pastry
- 1 kilo mamey, pulp, for the mamey cream
- 650 grams whipping cream, for the mamey cream
- 250 grams sugar, for the mamey cream
- 6 egg yolks, for the mamey cream
- 6 unflavored gelatin powder, sheet, for the mamey cream
- 1600 milliliters water, for the mamey sorbet
- 500 grams dextrose, for the mamey sorbet
- 375 grams saccharose sugar, for the mamey sorbet
- 25 grams neutral glaze gel, for the mamey sorbet
- 2 1/2 kilos puree, of mamey, for the mamey sorbet
Preparation
8h
25 mins
Low
- For the mamey paste, heat the water and sugar in a pot until it reaches 115°C, add the pulp and almond powder, mixing until all ingredients are incorporated. Cool and place in a pastry bag. Set aside.
- For the mamey bone panna cotta, add the cream and chopped mamey bone to your Thermomix glass, heating to 60°C. Incorporate the sugar and hydrated gelatin, place the mixture in a mold, and refrigerate until it sets.
- Blend and place in squeeze bottles. Set aside.
- For the mamey mousse, blend the mamey pulp and whipping cream. In a bowl, add the mixture and the English cream and mix until homogeneous.
- Whip the cream until soft peaks form. Set aside.
- In a small pot, heat a bit of the mamey cream and add the gelatin along with the rest of the cream.
- Gently fold in the whipped cream. Pour into molds, chill, and cut to the desired size.
- For the puff pastry, mix the flour, salt, butter, malt, and cocoa powder until a homogeneous mixture forms. Weigh it and incorporate half of its weight in margarine and mix. Let it rest and set aside.
- For the mamey cream, blend the pulp with 500 ml of whipping cream, prepare an English cream with the rest of the cream, sugar, and egg yolks, and incorporate the gelatin.
- Incorporate the pulp with the English cream, chill, and beat with the help of a mixer. Set aside.
- For the mamey sorbet, in a pot mix the water and dextrose, heating until it reaches 40°C, add the sucralose and neutral, continue mixing until it reaches 85°C. Remove from heat and cool in an inverted water bath; when the mixture cools to 4°C, add the mamey puree.
- Mix with the Thermomix and let it rest in the refrigerator overnight.
- Process in an ice cream maker until it reaches a smooth and creamy consistency.
- For the assembly, place a rectangle of the mamey bone panna cotta, followed by dollops of mamey mousse, mamey cream, and mamey paste; place a sheet of puff pastry and repeat the process until forming a sort of tower.
- Accompany with the mamey sorbet and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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