Mango Fiesta special at Grand Hyatt Mumbai

Exotic Mango

Alphonso mango confit mint, vodka and tender coconut jelly, cream Chantelle, lemon yoghurt crumble

“This dessert is a great amalgamation of hand-picked Alphonso Mango locally sourced from Khandalkar Mango Farm in Devgad District with vodka, passion fruit tender coconut to relax and calm your taste palate this summer”

Chef Dinesh Pai, an Executive Pastry Chef at Grand Hyatt Mumbai

Pate Choux

Ingredients

● 250 gm water

● 250 gm milk

● 10 gm sugar

● 10 pc salt

● 200 gm butter

● 300 gm flour

● 450 gm egg

Procedure

● Boil milk, salt, and soft butter, add pastry flour and continue to stir for about 2-3 minutes until the dough sticks out of the pan.

● Put the Pâte a choux dough into a bowl, and slowly add the whole eggs.

● Mix everything together until you are able to pipe.

● Let it set and brush with egg wash.

● By using a pastry bag, pipe the dough on parchment paper and bake in a preheated oven at 200°C/ 392°F.

Cream Chantelle

Ingredients

● Breton peysan whipping cream 35% - 200 gm

● Mascarpone cream cheese - 200 gm

● Icing sugar - 50 gm

● Vanilla bean -1 stick

Procedure

Whip the cream until soft peak stage and fold in mascarpone cream, vanilla bean and icing sugar

Crumble

Ingredients

● Sugar 1550 g.

● Flour 750 g.

● Butter 450 g.

Procedure

Melt the butter and add the flour and sugar.

Mango passion fruit Gel

Ingredients

● Mango purée - 175 gm

● Passion fruit - 75 gm

● Caster sugar - 10 gm

● Glucose - 15 gm

● Agar agar - 3.5 gm

Procedure

Boil mango purée and passion purée; mix sugar and agar agar powder and add and boil again.

Vodka jelly

Ingredients

● Coconut water - 20 gm

● Vodka - 90 gm

● Gelatin - 7 gm

● Mint - few sprigs

Procedure

Boil coconut water add gelatin, vodka, and chopped mint to it and set

Assembling

Use fresh berries like raspberry, blueberries, micro herbs, edible flowers, fresh mango and chocolate garnish.

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