Celebrate Valentine’s Day with the Romeo and Juliet Brigadeiro by Chef Jamille Andrez | Press

Easy to make, the Romeo and Juliet brigadeiro has a preparation method similar to the traditional recipe and a light umami touch.

São Paulo, June 2015 – The result of the combination of cheese and guava paste, the dessert known as “Romeo and Juliet” is easily found in pies, preserves, ice creams, mousses, and even pizzas. This traditional Brazilian dessert can be made at home—and now—in the form of a brigadeiro. Surprise your loved one with this suggestion from the Umami Committee, in partnership with Chef Jamille Andrez, for Valentine’s Day.

Easy to make, the brigadeiro follows a preparation method similar to the traditional one and has a subtle Umami touch — the fifth basic taste of the human palate — which surprises with the smooth and unusual combination of cream cheese, condensed milk, and guava paste. If you want to make your recipe even more umami, replace the cream cheese with a thin slice (or 150 grams) of Parmesan cheese. It’s truly #hummami!

For more information, visit: www.portalumami.com.br

ROMEO AND JULIET BRIGADEIRO

Ingredients

• 1 can of condensed milk (395 g)
• 150 g of cream cheese
• 30 g of unsalted butter
• 2 tablespoons of milk
• 150 g of guava paste, cut into small cubes
• Granulated sugar for rolling

Preparation method

1. In a saucepan, combine the condensed milk, cream cheese, butter, and milk, and cook over high heat, stirring occasionally, for about 8 minutes or until it pulls away from the bottom of the pan.
2. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 6 hours.
3. Shape small portions of the dough, place the guava paste cubes in the center, and roll into balls. Coat with granulated sugar and serve immediately.

Yield: 20 brigadeiros
Preparation time: 35 minutes (+ 6 hours refrigeration)

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found specific receptors for this taste on taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.

UMAMI COMMITTEE
The Umami Committee Brazil discusses and promotes topics related to the fifth taste. The Committee has a direct connection with the Umami Information Center (UIC), a non-profit organization dedicated to research on the subject. To learn more, visit http://www.umamiinfo.com/.