Fresh cocoa pulp and fruit jam with vanilla sablée cookies
“This recipe is inspired by deliciously fresh local jams, made by our own Mexican farmers. We are very lucky to get the unique opportunity to work with cocoa pulp from our Mexican plantations. It doesn’t get any fresher than that. If no cocoa pulp is available, it can be substituted by more mango puree.”
- Level:
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Medium
Fresh cocoa mango jam
Ingredients: Fresh cocoa mango jam
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200 gmango puree
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150 gguava
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200 gcocoa pulp
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110 gsugar
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2 piece(s)vanilla bean pulp
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1 gcitric acid solution
Preparation: Fresh cocoa mango jam
Mix together in the Thermomix blender and warm up to 30°C.
Ingredients: Fresh cocoa mango jam
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1 g325NH pectin
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15 gsugar
Preparation: Fresh cocoa mango jam
Mix and add to previous mixture in the blender.
Ingredients: Fresh cocoa mango jam
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135 gpowdered glucose
Preparation: Fresh cocoa mango jam
Boil and add to previous mixture.
Cook until 65º brix is reached.
Pour into jars and let cool down.
Vanilla sablée cookies
Ingredients: Vanilla sablée cookies
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450 gflour
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375 gbutter
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150 gconfectioner's sugar
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1 gvanilla bean
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2 gsea salt
Preparation: Vanilla sablée cookies
Mix in a food processor for 10 seconds.
Ingredients: Vanilla sablée cookies
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60 gegg white
Preparation: Vanilla sablée cookies
Add to previous mixture and start the food processor for 10 more seconds or until a dough forms.
Spread into a 10 mm frame and chill for 2 hours.
Cut into 1 cm x 6 cm rectangles and bake at 160°C for 12 minutes.
Let cool down.
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