With the rising temperatures Chef Avishek Singha, Bengaluru Marriott Hotel Whitefield has curated the Mango Passion Fruit Recipe to relish and bring a new sweet turn to the summer.
As temperatures climb, Chef Avishek Singha of Bengaluru Marriott Hotel Whitefield has crafted a Mango Passion Fruit recipe designed to offer a refreshing twist to the summer season. Recognizing the universal appeal of mangoes during the warmer months, Chef has integrated this beloved fruit into a unique culinary creation that promises to delight the palate with its sweetness and complexity.
Let’s explore the unique Mango Passion fruit Recipe by Chef Avishek Singa, Bengaluru Marriot Hotel Whitefield:
| INGREDIENTS | ||
| COCONUT DACQUOISE | ||
| Egg white | Gm | |
| Caster sugar | Gm | 62 |
| Almond powder | Gm | 20 |
| Desiccated coconut | Gm | 10 |
| Icing sugar | Gm | 40 |
| PASSION FRUIT CREMEUX | ||
| Egg yolk | Gm | 33 |
| Whole egg | Gm | 20 |
| Castor sugar | Gm | 35 |
| Passion fruit puree | Gm | 41 |
| Butter | Gm | 50 |
| Gelatin | Gm | 3 |
| MANGO JELLY | ||
| Mango puree | Gm | 125 |
| Caster sugar | Gm | 18 |
| Liquid glucose | Gm | 7 |
| Gelatin | Gm | 5 |
| Lemon juice | Gm | 3 |
| WHITE CHOCOLATE MANGO MOUSSE | ||
| Egg yolk | Gm | 43 |
| Caster sugar | Gm | 5 |
| Milk | Gm | 50 |
| Mango puree | Gm | 20 |
| White chocolate | Gm | 150 |
| Elle & vire | Gm | 150 |
| Gelatin | Gm | 7 |
Serving Portions: Portion size 140 gm per portion
Preparation Time: 3 hours
Method for Mango Passion Fruit Recipe:
- For coconut Dacquoise: Whisk egg white and sugar to get a soft peak meringue then fold in desiccated coconut, almond powder and icing sugar in it. Sheet it on parchment paper lined in a tray and bake at 200 degrees Celsius for 10 to 14 minutes.
- For passion fruit cremeux: combine egg yolk and sugar in a large heatproof bowl whisk the yolk and sugar with a balloon whisk until the mixture is lighter then slowly add the whole eggs and whisk continuously till the mixture is lighter and noticeably thicker. Add in the passion fruit puree mix for some time, and let it cool when a little warm add in the butter mix in the end add gelatin.
- For mango jelly: take mango puree, caster sugar and liquid glucose in a saucepan cook it till first boiled remove it from induction and add lemon juice and gelatin.
- To make the white chocolate mango: mousse make anglaise with egg yolk, caster sugar and milk then pour it over the chocolate and make a ganache, add the mango puree to the ganache. Then fold in Semi Whipped Cream in it and gelatin.
- Assembling: – Take a silicon mould or lined cake ring, pipe white chocolate mango mousse in it then mango jelly followed by passion fruit cremeux, now fill it with white chocolate mango mousse and put coconut dacquoise. Freeze it, then de-mould and garnish it accordingly.
Read more: Food Voyager
