Mango Fiesta special at Crowne Plaza Jaipur Tonk Road

MANGO MOUSSE CAKE

Ingredients:

For the Sponge Cake:

• 4 large eggs, separated
• 80gm breakfast sugar
• 4 ml vanilla extract
• 80gm refine flour,
• 50gm almond powder
• 30ml oil

For the Syrup:

• 100gm breakfast sugar
• 300ml water
• 10ml lemon juice

For the Mousse:

• 150gm fresh mango chunks
• 40gm gelatine powder
• 120 ml water
• 120gm breakfast sugar
• 2 large egg whites
• 600ml whipping cream
• Mango slices for garnish
• Ingredients for sponge cake
• Preheat the oven to 350 F.
• Beat the egg whites with a stand or hand mixer until stiff.
• Whip egg whites.
• Slowly add the sugar and continue to beat until you have a stiff and glossy meringue.
• Add sugar in a separate bowl; whisk the egg yolks until they are well mixed.
• Whisk 1/4 cup of the meringue into the egg yolks.
• Add eggs
• Fold the egg yolk mixture gently back into the meringue with the vanilla essence.
• Gently fold the flour, almond powder and salt into the meringue.
• Place a piece of parchment onto a baking sheet. With a pencil, lightly trace the inside diameter of a 9-inch spring form pan in two places.
• Bake for about 10 to 12 minutes, until just golden brown.
• Remove the cakes from the oven and peel the parchment off the backs while still warm.

Ingredients for syrup

• Bring the sugar and water to a boil and boil for 2 minutes.
• Remove from heat and let cool briefly.

Cake

• Brush the cake generously with the syrup.
• Brush syrup in the plain sides of the bands of cake with syrup and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan.
• Trim them so that they fit tightly into the pan, completely lining the sides.
• Brush cake with syrup

Make the Mousse

• Ingredients for mousse
• Puree the mango with the lime juice until smooth.
• Strain and set aside.
• Mango puree in a bowl, sprinkle the gelatine of water and let rest for 5 minutes.
• Add gelatine
• Place the bowl over a pot of simmering water and stir until the gelatine is dissolved.
• Spoon in gelatine
• Stir the mango puree into the gelatine and mix well. Stir in mango puree Strain once more and set it aside.
• Bring the sugar and 1/4 cup water to boil in a small saucepan. Boil water and sugar to boil
• Beat the egg whites until stiff. Whip eggs
• Leave the mixer on the lowest speed until the sugar syrup reaches 248 F, then remove the syrup from the heat and slowly pour it into the egg whites while continuing to beat them. Add syrup
• When the egg whites are stiff and shiny—now a meringue of the meringue into the mango puree.
• Add meringue
• Fold this mango mixture back into the meringue. Fold in mango
• Beat the whipping cream until soft peaks form. Whip gently fold the whipping cream into the meringue-mango mixture. Fold in Assemble the Cake
• Fill the cake pan halfway with the mousse mixture, spreading it over the circle of cake on the bottom. Add filling to pie crust
• Place the other circle of cake on top. Add a second layer.
• Brush the cake generously with the rest of the syrup.
• Add syrup Fill the pan to the top with the mousse, using a long spatula or the flat side of a knife to smooth across the top, making it level with the top of the pan.
• Add mousse
• Place the cake in the freezer for 2 to 3 hours.
• Remove the cake and place it on serving platter. Decorate.
• Chill the cake until you are ready to serve.

MANGO CHEESECAKE

Ingredients:

For the crust

• 250 gm digestive biscuits
• 70 gm butter, melted

For the filling

• 500 gm cream cheese at room temp
• 100 gm white chocolate melted
• 80 gm caster sugar
• 300 ml white chocolate melted
• 4ml vanilla extract
• 75 ml milk
• 03 eggs at room temp

Instructions:

• First, to make the crust, in a food processor, blitz the biscuits into a fine, sandy powder.
• Pour in the melted butter and blitz again until the mixture is moistened and clumps together when pressed between your fingers. You can also use a blender, transfer the crumbs to a mixing bowl, and then add the butter.
• Tip the mixture into a 9-inch springform pan and press down firmly and evenly, taking the mixture up to the sides as well, about 1/2 inch high. The base of a small measuring cup helps to pack it down properly.
• Refrigerate for 30 minutes.
• Preheat the oven to 160 C.
• Now in a mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
• Add the sugar and milk, and beat again until smooth. It is important that there are no lumps. In the past, we have used a food processor to make the cheesecake filling but now finding a hand mixer gives more control over the speed.
• Next, add vanilla essence.
• Finally, add the eggs, one at a time, beating very briefly after each one, just until blended in. Overbeating after the eggs are added leads to cracks in the cheesecake because too much air gets incorporated.
• Add white chocolate melted.
• Pour the batter over the cooled crust and bake for 40 to 45 minutes until the edges are puffed and a two to three-inch circle in the center is still wobbly. At this stage, the edges may have a few small cracks, which is a definite sign that the cheesecake is done and is on the brink of being over-baked.
• Allow to cool in the oven for 01 hour, with the door slightly open, then take it out and let the cheesecake cool completely to room temperature.
• Once it's completely cooled, place it in the refrigerator for at least 6 hours but preferably overnight for the best texture. When completely chilled, run a knife around the edges of the cheesecake so that you can make sure it's not sticking to the sides of the pan, then remove the sides.
• Use a sharp knife to cut the cheesecake, wiping the knife down in between each slice to get cleaner cuts. The center will be just slightly softer than the rest of the cheesecake.
• Serve with fresh mangoes and enjoy.

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