Mango Fiesta special at Viva Deli at Holiday Inn, Aerocity

Recipes by Executive Chef Sumit Sabharwal, Viva Deli at Holiday Inn, Aerocity

Mango jelly Dome

Ingredients:-

1/2 cup Mango puree

1/2 cup Mascarpone Cheese

1/4 cup Granulated Sugar

3/4 cup Heavy Cream 39%

1 pinch Salt

*In a saucepan add the mango puree to some sugar, and when it is at a simmer, drop in the bloomed leaf gelatin.

*Whisk everything together and then add the mixture to a separate bowl with the mascarpone cheese and salt.

*Fold everything together.

*In a stand mixer whip the heavy cream and then when that is done, fold the mango mascarpone mixture into it.

Mirror Glaze

Ingredients

350 grams White Chocolate

1.5 cups Sugar granulated.

2/3 cups Condensed Milk

1/2 cup Water

9 sheets Leaf Gelatine

Gel Food Coloring

Gold Lustre dust

Fresh Mango(optional for garnish)

*In a bowl with a bit of water add your leaf gelatine.

Let bloom for 5 minutes.

*Put white chocolate in another bowl.

*In a saucepan add the sugar and water and bring to a boil.

*Add the condensed milk and turn off the heat.

*Whisk the milk into the mixture, then add the bloomed gelatine and whisk that in.

*Pour the entire mixture over the white chocolate.

*Let sit for a minute, then blend everything together with an immersion blender. Add your food colouring, then blend again, then strain the mix through sieve.

*Let it cool to 93°F for use.

>Assemble the dome

*pop the entremets out of the mould and place them on upturned shot glasses.

*Pour over the mirror glaze and let it run off and drip by itself for 5 minutes.

*Use a toothbrush dipped in edible gold lustre dust to splatter the gold accents.

* Place in the fridge for at least 2 hours before garnishing and serving

Mango jelly cheese Cake

Ingredients:-

96 gm Almond Flour

50 gm Cake Flour

160gm Egg Whites

70gm Sugar granulated.

1 pinch Salt

1 tbsp Cointreau(optional)

*In a double boiler add the egg whites and sugar and whisk together until very hot. *Once hot transfer to a stand mixer with whisk attachment and let go on high for about 5 minutes.

*In another bowl sift together the almond flour and cake flour.

*When the egg whites are at stiff peaks, carefully fold in the flours with a pinch of salt.

*Transfer to a piping bag and lay down a layer in a 10-inch spring form cake dish, or a baking ring on a silicone mat.

*Bake at 175 Celsius for around 8 minutes, or until the top begins to brown.

# Use a ring mould to cut out 6 circles from the cake. Brush with Cointreau and place in a container with pieces of parchment between each disk until ready for assembly.

Mango Jelly:

160gm mango puree

40g granulated sugar

4 g gelatine sheets

Food color

*Soak gelatine sheets in cold water.

*Heat a part of the mango puree with sugar.

*Squeeze gelatine sheets gently to remove excess water, then fold in puree mix , stir well

*Add the remaining cold puree to the mixture, stir to combine

*Pour the mix in a silicone mould and Refrigerate then freeze.

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