Mango Fiesta Special at The Leela Gandhinagar 

 Recipes by Kapil Dubey, Executive Chef, The Leela Gandhinagar 

Exotic Mango-Dulche Tart

Vanilla sablé

§ 190g butter

§ 150g icing sugar

§ 70g almond flour

§ 300g all-purpose flour

§ 45g strong flour

§ 1 u vanilla bean

§ 4g fine salt

§ 70g fresh eggs

1. Mix the flour, almond flour together with the icing sugar, salt, and vanilla bean. Mix all the solids in the machine with peddle and add cold butter cut into small cubes. Work until a homogeneous soil texture is created.

2. Add the eggs and knead to form a dough. Form a square with the dough and wrap them in cling film touching the squares. Let rest in the fridge for a minimum of 4 hours. Roll the dough to 2.5 mm. Let the slices rest in a tin lined with parchment paper for 1 hour in the fridge. Cut it with 2.5inch round cookie cutter. Bake it at 160º C for 12 minutes

Dulche chocolate Mango Mousse

· 100 g Mango pulp

· 350 g Milk

· 5no yolks

· 50 g Sugar

· 3 g Gelatine sheets

· 370 g callebaut gold chocolate

1. Hydrate gelatine sheets in cold water & set it aside.

2. Make a créme anglaise. Pour the anglaise over the melted chocolate and emulsify, add the gelatin sheets.

3. Once the emulsion is at about 40ºC, add the whipped cream and mix until you get smooth & shiny mixture and set it aside

4. Pour the mixture into a round silicon mat & freeze

Mango jelly

· 175 g mango pulp

· 20 g lime juice

· 8 g gelatine sheets

1. Hydrate gelatine sheets in cold water & set it aside.

2. Boil the mango pulp & lemon juice And Add the gelatin and mix well.

3. Pour the mixture onto a silicon mat & freeze

Mango confit

· 1no mango

· 1no lime juice

· 1/2no vanilla bean

· 50gms Mango pulp

1. Peel the mango and cut it in to small cubes and set it aside

2. In another bowl, scrape vanilla bean and mix it with mango pulp & lemon juice. Add mango cubes and mix it well

Assembly

1. Unmold the mousse, place it in between the baked sable disc

2. Place the tart on to a plate. Unmold the frozen jelly and place it on the top of the vanilla sable & garnish it with Chantilly cream, cold glaze, raspberry, fresh mango confit & finish it with the touch of gold leaf

Fresh mango cheese cake

Biscuit base

· 75 g Butter

· 200 g Biscuit crumb

· 100 g Caster sugar

1. Put biscuits in a large plastic bag, and crush them with a rolling pin until very fine crumbs form.

2. Pour crumbs into a medium bowl, stir in sugar. Add melted butter, and stir until well combined.

3. Press the crumb mixture into a tray, spreading it 1 1/2 to 2 inches, press flat. Chill the crust in a freezer for at least 10 minutes.

Cheese cake

· 10 no Eggs yolk

· 120 g Caster sugar

· 30 ml Water

· 500 g Whipping cream

· 10 ml Vanilla essence

· 500 g Mascarpone cheese

· 300 g Fresh Mango

· 2 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 mixer set at medium-high speed, beat the egg yolks and boiled sugar (119c) until light and airy.

3. Add cream cheese and mix until smooth, Beat in the lemon juice and vanilla, Beat in the whipped cream a little at a time, scraping the sides of the bowl, as necessary.

4. Melt the gelatin in a microwave oven and slowly fold it into the cream cheese mix.

5. Pour the cheese cake mix onto the chilled crust and chill for several hours or overnight. Just before serving, remove it from the tray and top it with fresh mangos mixed with cold glaze.

Mango & Saffron Truffle

SERVINGS 20

Ingredients:

FOR TRUFFLE

50 GMS BUTTER

10 GMS GLUCOSE

300 GMS WHITE CHOCOLATE

75 GMS FRESH CREAM

75 GMS MANGO PULP

FOR COATING

200 GMS WHITE CHOCOLATE COMPOUND

2 GMS YELLOW CHOCOLATE COLOUR

Directions:

· In a saucepan boil cream, glucose, saffron & mango pulp, pour it over white chocolate and Stir until the chocolate is melted.

· Allow it to rest in the air con room for two hrs.

· Transfer the mix into a piping bag and pipe into the small balls

· Refrigerate until the mixture is set, about 1-2 hours.

· Melt white chocolate and mix yellow colour

· Roll into balls and coat it with the yellow chocolate

----