Roasted Mamey with Mamey Bone Cream and Pinole Crumble
Diego Sobrino
Prepare this delicious dessert of roasted mamey with mamey bone cream, fennel leaf coulis, and pinole crumble. It is tasty and very sophisticated. A dessert that will awaken all your senses as its combination of flavors and textures will make it unforgettable.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
2
Favorites
Collections
Planner
Grocery List
Ingredients
2
Servings
  • 1 mamey, ripe
  • 250 milliliters whipping cream
  • 100 milliliters honey
  • 70 grams raw sugar
  • 70 grams unsalted butter
  • 50 grams flour
  • 50 grams almond powder
  • 40 grams pinole
  • 200 grams fennel, leaves and bulb
  • 15 grams salt
  • 10 cubes ice cubes
  • 30 grams granulated sugar
Preparation
30 mins
10 mins
Low
  • Preheat the oven to 95°C.
  • Cut the mamey into 6 wedges and remove the skin, transfer the mamey to the smoking grill and let it rest.
  • For the mamey bone cream, break the shell of the bone (the black part) using a cloth and a knife or rolling pin, discard it, take the white part and grate it. Preheat the whipping cream in a pot and add the grated bone, bring to a boil, remove from heat and let infuse for 5 minutes with a lid, strain the cream with a sieve, discard the grated bone and place the cream in a bowl to take it to the freezer. This is to lower its temperature, making sure it does not freeze. When the cream is well chilled, whip it with a pastry whisk or in a mixer to soft peaks.
  • For the fennel chips, slice the bulb thinly using a mandolin or a ham slicer, place it on a greased baking sheet or a silicone mat, and sprinkle both sides with sugar, bake for 20 minutes or until achieving the desired crispy texture.
  • For the fennel leaf coulis; blanch the leaves in salted water, and cool in ice water to set the chlorophyll, blend in the blender, add the honey, and place in a squeeze bottle.
  • Increase the oven temperature to 180°C. In a bowl, mix the pinole, brown sugar, flour, and soft or room temperature butter until you have a homogeneous mixture and bake crumbled on a baking sheet for 20 minutes.
  • For the assembly, place two sixths of mamey on the plate, a tablespoon of mamey bone cream; on top of the cream, place some fennel chips. Decorate with a bit of fennel leaf coulis and pinole crumble.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by