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PRO Recipe

Mamey Textures

Name: Mamey Textures
Prep time: 505 min
Cook time: 25 min
Yield: 12
Cuisine: Mexicana
Ingredients: 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

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

Published: 27-09-2021