National Dessert Day: Learn How to Make Corn Brigadeiro

October 2021 – Present in different cultures, dessert is one of the most anticipated and appreciated moments of a meal. The desire for something sweet after eating is so natural among Brazilians that October 9 has been designated as National Dessert Day.

To sweeten the celebration, chef and nutritionist from the Umami Committee, Lisiane Miura, has selected a tasty corn brigadeiro recipe developed by Chef Jamille Andrez, which brings together a mix of sweet and umami flavors, while adding versatility and going beyond the obvious when we want to enjoy a great dessert.

“Nothing better than celebrating the date with these national passions: brigadeiro and corn. Corn is an umami food, rich in fiber and with many health benefits. It can help regulate bowel function, lower cholesterol levels, provide more energy to the body, strengthen the immune system, and aid in the prevention of eye diseases,” explains the nutritionist.

Lisiane says that this recipe can deliver an irresistible sensation on the palate. You won’t want to miss out, right?

Check out the step-by-step and celebrate the day with lightness and sweetness.

Corn Brigadeiro

Ingredients

• 1 can sweetened condensed milk (395 g)
• 1 ½ cups corn juice (300 ml)
• 120 g white chocolate, chopped
• 1 ½ tablespoons unsalted butter (22.5 g)
• 1 cup grated white chocolate for rolling

Directions

1. In a medium saucepan, place the condensed milk, corn juice, white chocolate, and butter. Cook over high heat, stirring occasionally, for about 10 minutes, or until it pulls away from the bottom of the pan.
2. Transfer to a buttered bowl, cover with plastic wrap, and refrigerate for at least 12 hours before rolling.
3. With lightly buttered hands, roll the brigadeiros and coat them in grated white chocolate.

Prep time: 25 minutes (+ 12 hours chilling)
Serves: 24 portions

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 the 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 lasts a few minutes after eating. To learn more, visit www.portalumami.com.br.