DIVE INTO PATRIOTISM WITH THESE TRICOLOUR DISHES

- 500g cream - 5 egg yolks - 100g sugar - 100ml orange juice reduction - 20g gelatin

- 450g white chocolate

- 100ml coconut milk reduction - 1/2 cup cooked kiwi pulp - 1 vanilla beans - 400ml cooking cream - 100g sweetened condensed milk

- Orange, white and green chocolate colour

- To make three sets of mousse, take a desired mousse mould.

- On a double boiler, make sabayon of egg yolk and sugar. Add white chocolate and gelatin. - Finally, add cream and divide the mixture in three equal parts. - For orange colour, add reduction of orange juice.

- To make the white layer, add coconut milk.

- For the green layer, add kiwi pulp in the third mix .

- Now fill all three in the moulds and let it set in the deep freezer. - For glaze, boil the cream and add chocolate and sweetened condensed milk.

- Cover it and let it sit for 5 to 10 minutes.

- Mix properly and divide it into three equal portions.

- In first portion, add orange colour. In second, add white. And in third, add green colour.

- Once all mousse are set. bless them with the same colour. - 4 egg yolk

- 50g sugar

- 200g whipped cream

- 100g white chocolate, melted - 70g cooking cream

- 40g orange puree

- 40g kiwi puree

- Boil the cooking cream and set aside.

- Mix the egg yolk and sugar and add to the boiled cooking cream.

- Add the white melted chocolate to the mixture. - Fold the whipped cream gently and mix. - Divide the mixture into three bowls.

- Add orange puree to one bowl. Add kiwi puree to another and let the third remain as it is. - Arrange the mixture in tricolour pattern in a serving glass.

(By chef Anand Panwar, executive pastry chef, Roseate Hotels and Resorts)

(By Anil Sharma, executive sous chef, JW Marriott Mumbai, Juhu)

PHOTO: SHUTTERSTOCK