Featured Recipe for Mango and Vanilla Bean Pâte de Fruit by our friend Chef Kriss Harvey

by Shawn Gavin July 21, 2018

Recipe for Vanilla Beans using Vanilla from Tahiti

Summer time, it is once again Vanilla Bean season in Tahiti and all of French Polynesia.  By now most of the vanilla beans grown in this region have been harvested and cured or are still curing and further drying.  This year, at Slofoodgroup, we received our first shipment of the new season harvest just a couple weeks ago and we can once again say, vanilla from Tahiti and French Polynesia is amazing. 

The warmer summer months for most people always bring about quite a few things; warmer weather, family gatherings and in most cases food, drink and dessert.  It was with these thoughts in mind that we reached out to our friend Chef Kriss Harvey at andSons Chocolatiers for his thoughts on something sweet using our vanilla from Tahiti . What he came up with is incredible.  Using the classic summer fruit of mango, paired with vanilla from Tahiti and finishing japanese yuzu zest this Pâte de Fruit recipe is flavor that is sure to please the palette and challenge even a seasoned cook.  We hope you enjoy and as always happy cooking.

Vanilla beans recipes by Slofoodgroup

 

Mango and Vanilla Bean Pate de Fruit

INGREDIENTS 

  • 1 kg Les Vegers Boiron Mango Pulp
  • 1 vanilla bean from Tahiti
  • 100 gram sugar
  • 16 gram yellow pectin
  • 970 gram sugar (separated into thirds)
  • 120 grams glucose syrup
  • 30 grams acid solution (50/50 citric acid and water), this recipe uses yuzu zest but lime zest can be used as well

PROCEDURE

Mix 100 gram sugar and 16 grams of yellow pectin and reserve. This will help to disperse in mango puree later.  Using 1 cup of mango puree and vanilla that has been cleaned add seeds and empty pod to mango and heat to infuse, strain and add to remaining balance of mango puree.  In separate pan, heat mango and vanilla bean infusion to 50 ℃ and add sugar and yellow pectin mix whisking into mixture and boil.  Once boiling add glucose syrup then sugar in thirds being sure to incorporate with each addition of sugar. Cook until temperature of 103 ℃  and add acid solution then remove from heat and frame using silpat non stick backing sheet and frames. Allow to cool and cut and coat with acidified sugar and enjoy.  Buy vanilla from Tahiti or any one of other other wonderful varieties of vanilla beans for use in your favorite cooking and baking recipes 

 

To view a video of this recipe click here 

 

 

 

 





Shawn Gavin
Shawn Gavin

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