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:
Medium

Fresh cocoa mango jam

Ingredients: Fresh cocoa mango jam

  • 200 g
    mango puree
  • 150 g
    guava
  • 200 g
    cocoa pulp
  • 110 g
    sugar
  • 2 piece(s)
    vanilla bean pulp
  • 1 g
    citric acid solution

Preparation: Fresh cocoa mango jam

Mix together in the Thermomix blender and warm up to 30°C.

Ingredients: Fresh cocoa mango jam

  • 1 g
    325NH pectin
  • 15 g
    sugar

Preparation: Fresh cocoa mango jam

Mix and add to previous mixture in the blender.

Ingredients: Fresh cocoa mango jam

  • 135 g
    powdered 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

  • 450 g
    flour
  • 375 g
    butter
  • 150 g
    confectioner's sugar
  • 1 g
    vanilla bean
  • 2 g
    sea salt

Preparation: Vanilla sablée cookies

Mix in a food processor for 10 seconds.

Ingredients: Vanilla sablée cookies

  • 60 g
    egg 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.