This summer enjoy Chocolate Mango Pastry at Novotel Imagica Khopoli

Ingredients: (Serves 4)

For mango mousse:

· Cream whipping —150 ml

· Mango fresh —122gram

· Sugar —135 gram

· Gelatine leaves—12 gram

· Lemon juice — 4 ml

· Egg yolk —30 gram

For chocolate sponge:

· Egg whole—120 gram

· Sugar —125 gram

· Flour(Maida) —45gram

· Vanilla essence — 3 ml

· Salt cooking —1 gram

· Cocoa powder —20 gram

· Butter unsalted —31gram

· Chocolate dark 53%— 13 gram

For chocolate ganache:

· Chocolate dark —125gram

· Cream whipping— 125 ml

Method:

For mango mousse:

· Cut mangoes into half, remove the skin and seed and make into a puree. Soak gelatine in cold water (add ice cubes). Bring puree and sugar to boil.

· Then cool it down; mix egg yolk and add the soaked gelatine, lemon juice and mix well. Fold in the whipped cream.

For chocolate sponge:

· Sift flour and cocoa powder together. Whisk egg whole, sugar and salt up together. Add the vanilla essence. Fold the sift flour carefully into the egg mixture.

· Weigh 1000 gm for a sponge onto a baking tray 40 x 60 cm lined with baking paper. Spread the mixture evenly onto the tray. Bake at 200 degree centigrade for 10-12 minutes.

For chocolate ganache:

· Boil the cream and add chocolate, leave mixture for 5 minutes. And mix well.

For assembling cake:

· First, layer chocolate sponge in the frame, followed by chocolate ganache, chocolate sponge, mango ginger jelly, mango mousse, chocolate sponge then mango mousse. Then keep in the freezer overnight.

· Pour mango glaze on top the cake and garnish with some fresh mango and chocolate garnish.

Eggless Mango Mousse Cake

Ingredients: (Serves 2)

Mango mousse:

· Whipped cream—800 gm

· Caster sugar—100 gm

· Mango puree—300 gm

· Gelatine –50 gm

· Lemon juice—5ml

· Cinnamon powder—2gm

Method:

· Put mango puree, cinnamon and sugar into the small pan.

· Sprinkle the gelatine over water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm.

· When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.

· Remove from heat, mix in the lemon juice, and allow cooling.

· Beat the whipped cream double in volume and mix with mixture

· Pour the mixture in mould and freeze it for 4 hours .

· Take out and decorate as required

· Serve chilled.

Mango Strawberry Dom

Ingredients: (Serves 3)

Strawberry jelly:

· Gelatine -20 gm

· Strawberry purees –200 gm

· Grain sugar—25 gm

· Water –65ml {for gelatine soaking}

· Mango Cream

· Whipped cream—200 gm

· Caster sugar—25gm

· Mango puree—75 gm

· Gelatine –15 gm

· Lemon juice – 2ml

Method:

· Place a pan over medium flame and add sugar along with water in it. Let the mixture boil for about 4-5 minutes and then keep aside for cooling. Now, add the strawberries in a blender jar and blend them to form a smooth puree. Add this puree to the sugar syrup and stir it well. Strain this mixture with a muslin cloth in a bowl to bring out the red liquid.

· Next, mix gelatine powder with half a cup of cold water and make sure it melts. Further on, add the gelatine mixture to the red liquid and mix it well. Pour this liquid into the desired mould and refrigerate for a couple of hours.

· Put mango pulp, cinnamon and sugar into the small pan.

· Sprinkle the gelatine over water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm.

· When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.

· Beat the whipped cream double in volume and mix with another mixture.

· Remove from heat, allow cooling and mix in the lemon juice, and pour into the individual Dom shape mould and leave it to cool.

· Garnish with mango slices, mint and decorate as required.

Mango watermelon frozen yoghurt

Ingredients: (Serves 4)

Watermelon jelly:

· Gelatine -20 gm

· Watermelon purees –200 gm

· Grain sugar—15gm

· Water –60ml {for gelatine soaking}

· Frozen Yoghurt:

· Whipped cream—150 gm

· Caster sugar—20 gm

· Mango puree-120 gm

· Gelatine –12 gm

· Lemon juice – 3ml

· Yoghurts – 50gm

Method:

· Place a pan over medium flame and add sugar along with water in it. Let the mixture boil for about 4-5 minutes and then keep aside for cooling. Now, add the Add this watermelon puree to the sugar syrup and stir it well. Strain this mixture with a muslin cloth in a bowl to bring out the red liquid.

· Next, mix gelatine powder with half a cup of cold water and make sure it melts. Further on, add the gelatine mixture to the red liquid and mix it well. Pour this liquid into the desired mould and refrigerate for a couple of hours.

· Put mango puree, and sugar into the small pan.

· Sprinkle the gelatine over water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm.

· When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.

· Beet the whipped cream doubles in volume and mix with yogurt.

· Pour the mixture on top of the watermelon puree and put again in the freezer for 3hour.

· Tale out garnish as required and served chilled.

Pistachio and mango opera

Ingredients: (Serves 4)

· 180 Gram Icing sugar

· 212 Gram Almond powder

· 62Gram Flour

· 6Nos Egg white

· 6 Egg

· 92 Gram Castor sugar

· 45 Gram Butter, melted

· 12 Ml Vanilla essence

For chocolate ganache:

· 125 Kg Fresh cream

· 250 Kg Dark chocolate

For Butter cream:

· 6 No’s Yolk

· 160 Gram Sugar

· 55 Ml Water

· 225 Gram Butter

For Mango curd:

· 35 Gram Butter

· 2 No’s Egg yolk

· 65 Gram Sugar

· 9 Gram Custard powder

· 1 No’s Lemon zest

· 55 Ml Mango pulp

Method:

· Put oven rack in middle position and preheat oven to 425°F. Beat whole eggs in a large bowl, and then add almond flour along with castor sugar and mix until just combined. Re-sift cake flour over the batter and gently fold in.

· Beat egg whites in a bowl with cleaned beaters at medium speed until foamy.

· Fold one-third of whites into almond mixture to lighten and then fold in remaining whites gently. Bake until very pale golden, 8 to 10 minutes.

Prepare Chocolate ganache:

· Take a saucepan, heat the cream and add chocolate. Whisk it nicely.

Prepare Buttercream:

· While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed for around one minute until become cold.

· Put butter slowly and fold it nicely. To make it smooth buttercream.

Prepare Mango curd:

· Take a saucepan, heat the mango puree add sugar, pectin and corn starch, cook around two minutes, add butter and blend. Cool it to make it thick.

Assemble Cake:

· Put sponge square on a plate, then brush generously with one-third of coffee syrup. Spread half of the buttercream evenly over top with a cleaned offset spatula, spreading to edges.

· Arrange both cake strips side by side on top of the first layer, then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.

· Now put a layer of mango curd over the second layer of sponge, top with remaining cake square and brush with remaining coffee syrup.

· Spread the remaining buttercream evenly over top, spreading just to edges. Again, the second layer of sponge goes like the same first one after that will spread mango curd in the second layer. Again, put the sponge as first one; at last, spread the chocolate ganache, as the last glaze.

· Mango and Pistachio Opera are ready to serve.

Avinash Kumar is the Executive Chef at Novotel Imagica Khopoli. Bringing over 15 years of adept culinary experience, Chef Avinash will be responsible for curating and presenting innovative dishes with a distinctive twist. He will be responsible for spearheading operations and culinary teams of all the outlets at the property offering exquisite and modern gastronomy to guests.

Avinash’s area of gastronomic expertise predominantly lies in Western cuisine, with proficiency in Seafood and Nouville Western cuisines, as well. He firmly believes in curating an epicurean experience for his guests by constantly experimenting with varied ingredients.

Having studied in IHM Mumbai, Avinash, a food and beverage enthusiast, has worked with some of the renowned hotels including The Lalit, New Delhi, The Lalit Golf & Spa Resort, Goa, The Holiday Inn Resort, Goa, Vivanta by Taj Holiday Village, The Taj Exotica, Goa and more.

Avinash’s skill set includes menu planning and engineering, budgeting and resourcing, vendor management, food safety and hygiene, forecasting, cost control and quality control. His impeccable attention to detail and hardworking nature has led to his achievements in the hospitality field. He enjoys experimenting and improvising with varied flavors and cooking styles to suit the modern day palate.

In his spare time, Chef Avinash takes ardent interest in shopping, photography to unwind and rejuvenate. He also takes a keen interest in traveling. He believes that learning a cuisine is never complete without knowing the people and culture of a particular place and creating dishes according to different tastes and preferences.

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