Corn Brigadeiro: the perfect combination of sweet and umami | Press

Celebrate Festa Junina with a slightly different recipe. Learn how to make the corn brigadeiro created by Chef Jamille Andrez.

São Paulo, June 2015 – Umami, the fifth basic taste of the human palate, is versatile and commonly found in savory, sour, and even bitter recipes. The great challenge is detecting it in sweet preparations. With that in mind, Chef Jamille Andrez, in partnership with the Umami Committee, developed an unusual dessert that unites both flavors: the corn brigadeiro, which combines the sweetness of condensed milk and white chocolate with the Umami taste found in corn. If you want to make your recipe even more umami, substitute corn juice with canned corn. It’s truly #hummami!

For more recipes and information about the Umami taste, visit: www.portalumami.com.br

CORN BRIGADEIRO

Ingredients

• 1 can of condensed milk (395 g)
• 300 ml of corn juice
• 120 g of white chocolate
• 25 g of unsalted butter
• White chocolate shavings for rolling

Preparation method

1. In a saucepan, combine the condensed milk, corn juice, white chocolate, and butter, and cook over high heat, stirring occasionally, for about 10 minutes or until the mixture pulls away from the bottom of the pan. 
2. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 12 hours before rolling. Shape into small balls and coat with white chocolate shavings.

Yield: 24 candies
Preparation time: 25 minutes (+ 12 hours refrigeration)

Tip: if you can’t find pure corn juice, make it by blending 1 can of corn (steamed, since corn in brine is saltier) with 1 cup (200 ml) of water, strain, and use in the recipe.

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 confirmed the existence of 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/.