Umami taste can also be found in sweet dishes | Press

Parmesan cheese, corn, and tomato are some examples of foods that bring umami to desserts.

When tasting dishes, it’s common for many people to think only in terms of sweet or savory and forget the other tastes—sour, bitter, and umami. Usually linked to savory recipes, umami, for example, can also be found in sweet dishes… and the result can be surprising.

Umami shows up in everyday dishes and, as a versatile taste, it takes center stage in many desserts. “There are plenty of examples of sweet-and-umami preparations. Cheesecake with aged cheese, tomato ice cream or jam, matcha crème brûlée, and a cheese petit gâteau are great options to understand how umami harmonizes in sweet dishes,” says Mariana Rosa, nutritionist at the Umami Committee.

The main drivers of umami in these preparations are the amino acid glutamate—present in corn, tomato, and Parmesan—along with the nucleotides inosinate and guanylate, and the theanine in green tea. “These substances increase salivation and deliver the dish’s full flavor, followed by a lingering taste that fills the palate—hallmark characteristics of umami,” Mariana concludes.

For a hands-on experience, the Umami Committee presents two recipe suggestions created by students from the Young Chefs project at Instituto Viva Melhor. Easy and delicious, these desserts put umami in the spotlight and help you surprise with your menu.

Churro Cake with Corn Brigadeiro

Ingredients

Cake

• 16 eggs
• 350 g butter
• 680 g granulated sugar
• 650 ml milk

• 1,100 g sifted wheat flour
• 60 g ground cinnamon
• 40 g baking powder
• 0.5 g salt
• 4 ml vanilla

Filling

• 600 ml corn juice
• 2 cans sweetened condensed milk
• 240 g white chocolate
• 50 g unsalted butter

Method

Cake

1. Beat the egg whites to stiff peaks and set aside.
2. Beat the yolks, butter, and sugar. Gradually add the milk and flour, continuing to beat.
3. Add the cinnamon and baking powder.
4. Finally, fold in the beaten egg whites.
5. Pour the batter into a greased pan and bake in a preheated oven (180°C / 356°F) until a toothpick inserted comes out clean.

Filling

1. Blend 1 can of drained corn with 100 ml milk to make a concentrated juice; strain and use the juice. If it’s too thick, add a little more milk and strain again, but don’t make it too thin.
2. In a saucepan, add the condensed milk, corn juice, white chocolate, and butter.
3. Cook over high heat, stirring for about 10 minutes or until it pulls away from the bottom of the pan.
4. Transfer to a bowl, cover with plastic wrap, and set aside.

Assembly

1. Unmold the cake and slice into three layers.
2. Spread half the corn brigadeiro over the first layer.
3. Top with the second layer and spread the remaining filling.
4. Finish with the final cake layer and dust with confectioners’ sugar to decorate.

Corn Brigadeiro Tart

Yield: 20 individual 10 cm tarts or 1 tart (22 cm)

Ingredients

Crust

• 500 g wheat flour
• 3 g salt
• 200 g confectioners’ sugar
• 260 g cold unsalted butter, cubed
• 2 eggs

Filling

• 600 ml corn juice
• 2 cans sweetened condensed milk
• 240 g white chocolate
• 50 g unsalted butter

Method

Crust

1. Sift together the flour, salt, and sugar.
2. Cut the cold butter into small cubes and chill again for 10 minutes.
3. Add the butter to the flour mixture and toss lightly so the pieces don’t clump.
4. Rub in with your fingertips as quickly as possible until it resembles coarse crumbs.
5. Add the eggs and gently bring together into a dough.
6. Form a ball, wrap in plastic wrap, and flatten to make rolling easier.
7. Chill for at least 1 hour and up to 48 hours.
8. When ready to use, roll out on a lightly floured surface, line the pan(s) making sure the sides are tall, and blind-bake for about 20 minutes or until golden. Set aside.
9. Tip: Add water only if absolutely necessary. If the dough isn’t coming together, wet your hand and try to bring the crumbs together—this helps without over-hydrating. Humidity of the flour and egg size can affect how much moisture is needed.

Filling

1. Blend 1 can of drained corn with 100 ml milk to make a concentrated juice; strain and use the juice. If too thick, add a bit more milk and strain again, but don’t make it too thin.
2. In a saucepan, combine the condensed milk, corn juice, white chocolate, and butter.
3. Cook over high heat, stirring for about 10 minutes or until it pulls away from the bottom.
4. Transfer to a bowl, cover with plastic wrap, and set aside.

Assembly

1. Fill the baked crust with the corn brigadeiro and decorate with white chocolate sprinkles.

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. Two key characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br and follow on social media at facebook.com/GostoUmami and instagram.com/ogostoumami.