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Prepare this rich roasted mamey dessert with mamey bone cream, fennel leaf coulis and pinole crumble. It is delicious and very sophisticated. A dessert that will awaken all your senses since its mix of flavors and textures will make it unforgettable.
Cut the mamey into 6 segments and remove the peel, transfer the mamey to the steaming grill and let it rest.
For the mamey bone cream, break with a rag and a knife or roller the bark of the bone (the black part) pull it, take the white part and rale it. Pre heat the cream to beat in a pot and add the zest, bring to a boil, remove from heat and leave to infuse for 5 minutes with a lid, filter the cream with a strainer, throw the grated bone and place in a bowl the cream to take it to the freezer. This to lower its temperature, taking care not to freeze. When the cream is very cold, mount it with the confectioner's balloon, or in a blender with nougat.
For the fennel chips, finely laminate the bulb with the help of a mandolin or a ham slicing machine, place it in a tray, oiled or with a silicone mat and sprinkle on both sides with sugar, bake for 20 minutes or until get the desired crunchy texture.
For the coulis of fennel leaves; whiten the leaves in salt water, and cool in water with ice to fix the chlorophyll, grind in the blender, add the honey and place in a bottle.
Increase the temperature of the oven to 180 ° C. In a bowl mix the pinole, sugar, mashed, flour and butter or soft ointment until you have a homogeneous mixture and bake crumbled on a tray for 20 minutes.
For the assembly place two sixths of mamey on the plate, one tablespoon of mamey bone cream; On the cream plant some fennel chips. Decorate with a little fennel leaf coulis and pinole crumble.
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