It is almost time for us to bid goodbye to mangoes. But at the same time, as those sweet results are still in season, you should make these delish mango recipes by Chef Ashis Rout, the Executive Chef at Swissotel Kolkata.
Fresh Mango Cheesecake
Biscuit base
• seventy-five g Butter
• Two hundred g Biscuit crumb
• 100 g Caster sugar
1. Put biscuits in a massive plastic bag, and overwhelm them with a rolling pin till very pleasant crumbs shape.
2. Pour crumbs into a medium bowl, stir in sugar. Add melted butter, and stir until properly blended.
Three. Press the crumb aggregate into a tray, spreading it 1 1/2 to two inches, press flat. Chill the crust inside the freezer for at the least 10 minutes.
Cheesecake
• Ten no Eggs yolk
• 120 g Caster sugar
• 30 ml Water
• 500 g Whipping cream
• 10 ml Vanilla essence
• 500 g Mascarpone cheese
• three hundred g Fresh Mango
• Two no Lemon
• 20 g Gelatin powder
• 50 g cold glaze
1. Hydrate the gelatin powder with 60 ml of cold water and set it aside.
2. Using an electric powered mixer set at medium-high speed, beat the egg yolks and boiled sugar (119’ C) till mild and airy.
3. Add cream cheese and blend until smooth, Beat in the lemon juice and vanilla, beat in the whipped cream a little at a time, scraping the edges of the bowl, as important.
Four. Melt the gelatin in a microwave oven and slowly fold it into the cream cheese mix.
5. Pour the cheesecake mix onto the chilled crust and relax for several hours or overnight. Just before serving, put off it from the tray and top it with fresh mangos combined with bloodless glaze.
White chocolate Mango Mousse, Lychee custard
White chocolate Mango Mousse
• 100 g Mango Pulp
• 350 g Milk
• 5no yolks
• 50 g Sugar
• three g Gelatin sheets
• 370 g White chocolate
1. Make a créme Anglaise. Pour the anglaise over the melted chocolate and emulsify, upload the gelatin sheets.
2. Once the emulsion is at about 40ºC, upload the whipped cream and blend until you get an easy and brilliant aggregate and set it apart
Lychee Custard
• 250 g cream
• 3no yolks
• 50g sugar
• 3-4 no Lychee
1. In a pan, warmness the cream till eighty°C, add the sugar and boil all collectively. Add the yolks. Strain the cream mixture
2. Add chopped lychee on top and bake it in a small spherical silicone mat for 20 mins or until centre is ready. Remove from oven & freeze.
Assembly
1. In a dome silicone mat, fill to halfway the Mango mousse then location into each center, the insert.
2. Smooth over to the extent of the mat with ultimate mousse and vicinity in the mat into the freezer.
Three. Unmold the mousse and spray it with yellow cocoa butter spray and permit it to thaw.
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