TRADITIONAL MODAK INGREDIENTS

For the vanilla sponge: 195gm flour, 30gm corn starch, ¼tsp salt, 1tsp baking soda, 200gm granulated sugar, ½ cup melted unsalted butter, 250ml thick buttermilk, 2tsp distilled white vinegar, 1tsp vanilla essence For the saffron mousse 450gm whipped cream, 32gm agar agar, 400gm white chocolate, 2gm saffron strands

For the caramel coconut filling

175gm whipped cream, 135gm caster sugar, 85gm glucose, 75gm unsalted butter, 1kg tender coconut

For the yellow chocolate spray

20gm white chocolate, 20gm cocoa butter, 1gm yellow food colour

METHOD

For the vanilla sponge: Pre-heat the oven to 190 degree Celsius.

Sieve all dry ingredients in one bowl and mix well. In another bowl, mix all wet ingredients.

Now pour wet ingredients to the dry mixture and whip it until there are no lumps. Spread on baking tray and bake at 190 degree Celsius for 10 to 15 minutes. Once cool,

cut it in circular shapes.

For the saffron mousse Melt the white chocolate using a double boiler. Heat the whipping cream, add saffron to it and let it infuse. Add agar agar to it and mix well.

Fold the melted white chocolate with the saffron infused cream. Using a blender, whip the remaining cream until soft peaks are formed.

Add the whipped cream to the white chocolate mixture in small batches.

For caramel coconut filling In a pan, heat caster sugar and glucose till 160 degree Celsius

Add whipped cream. Once the cream is folded, add unsalted butter. Once the mixture cools, fold in the tender coconut to the mix.

For yellow chocolate spray: Melt the white chocolate and cocoa butter and add the yellow food colour.

METHOD

Pipe in the mousse in the desired mould half way and set it in a freezer.

Pipe the caramel and coconut filling over the mousse leaving the edges.

Fill in the mould till the top with saffron mousse. Place the cut vanilla sponge on the top and freeze.

Get the mousse out of the mould once it sets. Spray yellow cocoa butter to finish.

By chef Toshin Shetty