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Pulp of the matter

To state the obvious — it is the season of mangoes. 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.

Try mango slices just half dipped in chocolate. That’s 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!

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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