MANGO DOME

Ingredients

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. Assemble 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. — Rachel Goenka, chef and owner, Sassy Teaspoon, Nariman Point