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Celebrate summer with Chef Aditya Kulkarni’s vibrant Mango Milk Chocolate Entremet

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There’s something about mangoes that instantly signals the arrival of summer, bright, indulgent and deeply nostalgic. The Mango Milk Chocolate Entremet I have created brings together the richness of chocolate with the natural sweetness of ripe mangoes, resulting in a dessert perfectly suited for warm days. Light yet layered, it offers a beautiful contrast of flavours creamy, fruity and gently citrusy.What makes this dessert stand out is its balance of textures. At its heart lies a silky mango egg yolk cream, surrounded by a soft, airy mango mousse, all resting on a delicate coconut joconde that adds a subtle tropical note. Finished with a glossy mango mirror glaze, it tastes and looks like summer, vibrant, fresh and inviting.While it may appear intricate, each element comes together meticulously, reflecting the idea that summer desserts can be both elegant and comforting. It’s the kind of creation that feels just as fitting for a celebratory gathering as it does for a quiet afternoon indulgence.Mango Milk Chocolate EntremetIngredientsMango Egg Yolk CreamPlatinum grade gelatin 1.3 leavesCold water 20 mlMango puree 250 gmLime juice 10 gmEgg yolks 6Sugar 40 gmButter (softened) 80 gmMango MousseGelatin 1.5 sheetsWater 20 mlWhite chocolate 145 gmLemon juice 55 gmMango puree 65 gmDouble cream 260 mlCoconut JocondeGround almonds 70 gmDesiccated coconut 75 gmPowdered sugar 70 gmEggs (whole) 2Egg (whites) 2Salt A pinchSugar 20 gmFlour 20 gmMelted butter 15 gmMango Mirror GlazeGelatin 2 2/3 sheetsCold water 45 mlMango puree 45 gmSugar 60 gmGlucose syrup 100 gmDouble cream 75 gmWhite chocolate 100 gmYellow + red food colouringDesiccated coconutMethod• Begin with the mango egg yolk cream by blooming the gelatin in cold water. Heat the mango puree with lime juice, then slowly temper it into whisked egg yolks and sugar. Cook gently until thickened to a custard-like consistency, then add the gelatin. Once slightly cooled, mix in softened butter until smooth. Pour into moulds and freeze until set.• For the mango mousse, bloom the gelatin and melt the white chocolate. Warm the mango puree with lemon juice and dissolve the gelatin into it. Combine with the melted chocolate, then gently fold in softly whipped cream to create a light, airy mousse.• Prepare the coconut joconde by mixing almonds, desiccated coconut and powdered sugar, then incorporating eggs. Fold in whipped egg whites, followed by flour and melted butter. Spread onto a tray and bake until lightly golden. Once cooled, cut into the required shape.• To make the mirror glaze, bloom the gelatin and heat mango puree with sugar and glucose. Add cream, then mix in gelatin. Pour over white chocolate and blend until smooth. Add colouring and allow it to cool to a pourable consistency.• To assemble, pour a layer of mango mousse into a mould, place the frozen mango insert in the centre, and cover with more mousse. Finish with the joconde base and freeze until firm. Once set, unmould and glaze evenly. Decorate with desiccated coconut for a clean finish.• Allow the dessert to thaw in the refrigerator before serving, so the mousse softens and the flavours come through beautifully.— Chef Aditya Kulkarni is Executive Chef at Four Seasons Hotel, Mumbai

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