The mango season is here and it's the perfect time to whip up some delicious desserts.
Executive Chef Avinash Kumar from Novotel Imagica, Khopoli shares his recipes.
Mango Watermelon Frozen Yoghurt (Serves 4)
Ingredients:
For the watermelon jelly:
- 20 gm gelatine
- 200 gm watermelon puree
- 15 gm sugar
- 60 ml water (for soaking the gelatine)
For the frozen yoghurt:
- 150 gm whipped cream
- 20 gm castor sugar
- 120 gm mango puree
- 12 gm gelatine
- 3 ml lemon juice
- 50 ml yoghurt
Method:
- Place a pan over medium flame and add sugar along with water in it. Let the mixture boil for about 4-5 minutes and then keep aside for cooling.
- Add the watermelon puree to the sugar syrup and stir it well. Strain this mixture with a muslin cloth in a bowl to strain.
- Next, mix gelatine powder with half a cup of cold water and make sure it melts. Add it to the mixture and mix it well. Pour into the desired mould and refrigerate for a couple of hours.
- Put mango puree, lemon juice and sugar into a small pan. Sprinkle gelatine in water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm.
- When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.
- Beat the whipped cream double in volume and mix with yoghurt. Pour the mixture on top of the watermelon puree and put again in freezer for 3 hours. Garnish as required and served chilled.
Pistachio and Mango Opera (Serves 4)
Ingredients:
- 180 gm icing sugar
- 212 gm almond powder
- 62 gm flour
- 6 egg whites
- 6 eggs
- 92 gm castor sugar
- 45 gm butter, melted
- 12 ml vanilla essence
For the coffee syrup:
- 180 gm sugar
- 180 gm water
- 20 gm instant coffee powder
For the chocolate ganache (glaze):
- 125 kg fresh cream
- 250 kg dark chocolate
For the butter cream:
- 6 egg yolks
- 160 gm sugar
- 55 ml water
- 225 gm butter
For the mango curd:
- 35 gm butter
- 2 egg yolks
- 65 gm sugar
- 9 gm corn starch/custard powder
- Lemon zest
- 55 ml mango pulp
Method:
- Put oven rack in the middle position and preheat oven to 425°F.
- Beat whole eggs in a large bowl, and then add almond powder, icing sugar, castor sugar and mix until combined well. Add vanilla essence and butter. Re-sift cake flour over batter and gently fold in.
- Beat egg whites in a bowl with cleaned beaters at medium speed until foamy.
- Fold one third of whites into almond mixture to lighten, and then fold in remaining whites gently. Bake until very pale golden, 8 to 10 minutes.
For the chocolate ganache:
- Take a saucepan. Heat the cream and add chocolate. Whisk it nicely.
For the butter cream:
- Take sugar in a pan with water. While the syrup boils, beat yolks in a large bowl with clean beaters at medium speed for around one minute. Add to the sugar syrup once it cools. Put butter slowly and fold it nicely to make a smooth butter cream.
For the mango curd:
- Take a saucepan, heat the mango puree. Add sugar, lemon zest and corn starch, and cook around two minutes. Whisk in the egg yolks. Add butter and blend. Cool it to make it thick.
To assemble the cake:
- Place the sponge square on a plate. Brush generously with one third of coffee syrup. Spread half of the butter cream evenly with a spatula. Place another sponge square and brush it with half of remaining coffee syrup. Now put a layer of mango curd over the second layer of sponge, top with cake square and brush with remaining coffee syrup. Spread the remaining butter cream evenly. A fourth layer of sponge goes on top, and then the mango curd. Again, place a sponge square, spread the chocolate ganache. Your Mango and Pistachio Opera is ready to serve.
