Hindustan Times (Patna) - Live - - Lifestyle - Chef Rachel Goenka


280gm mango puree 2 egg yolks 30gm caster sugar 62gm white choco­late 210gm whipped cream 1 gela­tine leaf

For jelly filling

130gm pas­sion fruit puree 30gm sugar 1 gela­tine leaf

For mango glaze

200gm mango puree 1 vanilla bean 70gm cold glaze

1 gela­tine leaf

Method For the jelly filling

In a sauce pan, warm the pas­sion fruit puree and sugar. Re­move it from the flame and add the gela­tine leaf to it

Layer it in a tray and freeze it

Once it is set, cut it into a round disc.

For the dome

In a sauce pan, add the mango puree, sugar and egg yolk. Cook it on a slow flame for four to five min­utes

Add choco­late, re­move it from the flame and add a gela­tine leaf to it

Fold the mix­ture with whipped cream and keep it at the side

Fill half the mould with the mango mix­ture and freeze it for a cou­ple of hours, layer it with the round disc of pas­sion fruit puree and al­low it to set. Fill the rest of the mould with mango mix­ture and al­low it to set in the freezer.

For the mango glaze

In a pan, add mango puree and vanilla bean

Re­move it from the flame and add a gela­tine leaf

The tem­per­a­ture needs to be around 72 to 80 de­gree Cel­sius

Re­move the pan from the heat and add cold glaze to it.


De-mould the mango dome and pour the glaze on top of it

Al­low it to set in the re­frig­er­a­tor for a cou­ple of hours be­fore serv­ing.

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