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CHEF'S CORNER

Pulp of the matter

PHOTO: S.SUBRAMANIUM

As good as it gets A mango chocolate mousse prepared by Rakesh Kumar

To state the obvious — it is the season of mangoes. Every hotel has its own mango variation. We decided to do a mango and chocolate preparation. It’s not out of the world innovative, but it is something different. These days everyone is trying something different with chocolate. Be it sugar-free chocolate or white chocolate or even lemon with chocolate.

Even mango slices just half dipped in chocolate are an interesting combination. I think mango and chocolate go well in taste and especially in appearance. Mango yellow and dark chocolate even look great together!

But the best thing about this dish is that it’s so easy to make. It’s just a matter of whisk, mix and add!

Rakesh Kumar is the Executive Chef at Crowne Plaza. His specialisation continues to be fusion dishes.

1/2cup mango puree or pulp

2fresh mango slices

Fresh mint leaves for garnish

2whole eggs

4tbsp grain sugar

1/2cup fresh double cream

1 1/2tbsp gelatine powder

1/3cup chocolate chips

Break the whole eggs into a clean dry bowl, add sugar and whisk vigorously with a wire whisk until fluffy. Dilute gelatine powder in two tablespoons of lukewarm water and keep aside.

Mix in the mango puree and gelatine, making sure that it is mixed well but without whisking too vigorously. Mix in the cream and chocolate chips gently.

Pour this mix into the glass or other dish of your choice and place in the refrigerator for an hour. Remove from refrigerator and garnish with mango slices and mint leaf. Serve chilled.

Note: Mint can be replaced with any other garnish of your choice, like chocolate rolls, fresh mango scoops etc.

(Rakesh Kumar spoke to Nandini Nair. He can be mailed at chefrk@crowneplazadelhi.com)

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