Your friends and family will rejoice at the sight of these culinary treats by Chef Shyam Rai, Chief Culinary Designer, Pullman and Novotel New Delhi Aerocity.
Mint White Chocolate Mandarin Mousse
Ingredients:
- 150 gm white chocolate
- 75 gm fresh cream
- 150 gm whipped cream
- 10 ml lemon juice
- 5 nos egg yolk
- 30 gm sugar
- 50 gm mint puree
- 50 gm Mandarin puree
- Edible flowers for the garnish
Method:
- Boil cream in a pan. Add white chocolate and sugar. Stir it nicely and let it cool. Add whipped cream and lemon juice to the above mixture and chill. Divide the mixture in three parts.
- Cook mint puree and Mandarin puree separately with egg yolk on double boiler. Add cooked purees to white chocolate mousse.
- Layer the mousse, one by one, and refrigerate. Garnish with edible flowers.
Pickled baby cucumber, honey poached palm heart, puffed amaranth
Ingredients:
For the pickled baby cucumber:
- 200 gm baby cucumber
- 20 ml white wine vinegar
- Salt to taste
- 100 gm sugar
- 5 gm star anise
- 2 gm bay leaf
- 2 gm peppercorn
- 10 gm coriander seeds
For the honey poached palm heart:
- 200 gm fresh palm heart
- 100 gm honey
- 20 gm fennel seeds
- 200 ml water
- Salt to taste
For the puffed amaranth:
- 100 gm puffed amaranth
- 20 ml olive oil
- Salt to taste
- 2 gm cracked pepper
For the carrot coulis:
- 250 gm orange carrot
- 200 gm sugar
- Salt to taste
- 30 gm liquid glucose
For the mint puree:
- 200 gm fresh mint
- 100 gm mayonnaise
- 10 gm Xanthan gum
Method:
For the pickled baby cucumber:
- Make a brine with all the ingredients, except the cucumbers. Boil the mixture and keep it aside. Cut baby cucumbers into half, lengthwise. Steep cut cucumbers in cold brine and keep it refrigerated for 24 hours.
For the honey poached palm heart:
- Make poaching liquid with water, honey, fennel seeds and salt. Lightly poach the palm heart in the poaching liquid and allow it to cool down.
For the carrot coulis:
- Make a carrot coulis by pressure boiling the carrots to retain the colour and blend it at a slow speed by adding liquid glucose to it. Add salt and sugar.
For the mint puree:
- Blanch mint leaves for few seconds and blend the leaves with ice cold mayonnaise, adding a pinch of Xanthan gum for extra body and texture.
- Dress the puffed amaranth with olive oil, salt, pepper. Plate all the components beautifully on the plate.