Happy Rakshabandhan everyone. Tried something new this Rakshabandhan. Hope you all like it. Let's make something different, unique and let's please our brothers this Rakshabandhan.
Made MANGO CARAMEL CUSTARD DOME
But before I write my recipe here, First of all let me share that I love to experiment new recipes on my guests. That's a little secret. I do that because when guests are coming you know that you have to make things right and it should taste good, so that pressure let me come up with something new and amazing almost every time.
Now, some notes:
1) This recipe doesn't need any gelatin, eggs or agar agar. A win win situation.
2) I must say, don't get scared by looking at number of steps or number of ingredients, because it's not time consuming and really comes together very well.
3) Caramel and grated mango at the end are optional.
Let's start with the recipe:
It has 3 layers, 1st layer is vanilla sponge cake, 2nd layer is of custard, third layer is of mango mousse and on top it is covered with mango glaze and served with caramel sauce, pistachios powder and saffron.
Let's go layer by layer.
1st layer, Vanilla sponge cake:
1/2 cup all purpose flour
1/6th cup sugar
Few drops of vanilla essence
1/4th tsp baking powder
A pinch of baking soda
1/4thcup of milk
1/6th cup of oil
Mix sugar, milk and oil together until sugar dissolves. Add all the dry ingredients and mix them properly without any lumps. Bake in the pre heated oven at 350 F for 12-15 mins. Let it completely cool down at room temperature.
2nd layer, Custard:
1/2 cup milk
1 tbsp of custard powder
1.5 tbsp sugar
1/4th tsp cardamom powder
Heat the milk, let it come to boil. Add sugar and cardamom powder in it. Mix custard powder in tbsp cold milk. Then add that mix into hot boiling milk on low flame and mix properly. It will thicken immediately. Thick enough to get settled in refrigerator without using any gelatin or agar agar.Let it completely cool at room temperature.
3rd layer, Mango mousse:
One big ripe and sweet mango
1/4th cup Heavy whipping cream
2tbsp + 3 tbsp of sugar
Puree the mango in a grinder. Heat a sauce pan, add mango puree and 3 tbsp of sugar and cook it on medium flame for 5 mins. It will thicken a little. It's our mango glaze Let it come to room temperature. Now, let's make whipped cream. Take a bowl, pour heavy cream and 2 tbsp of sugar and beat with the help of a beater until peaks form. In whipped cream mix half of the mango glaze in it.
Honey 1/2 cup
1 tbsp butter
Heat a pan, pour honey and butter in it. Let it come to boil and cook it for 2-3 mins. Delicious caramel is ready.
Now, how to bring these layers together?
Take a silicon tray, I have one with small compartments, that's why mine dessert looks small but you can use any silicon tray. Smaller one's take lesser time to set in refrigerator.
First greese silicon tray with butter. Then, fill half of the tray with mango mousse and let it set in freezer for 40 mins. Then pour custard on top of it and again let it set for 25-30 mins. It won't be completely set. Cut the vanilla sponge cake as per your tray size and put it on top of custard layer. Let it set until it comes off from the tray easily, it will take around another 30 mins. To set the layers faster put them in freezer, I did that, just don't forget to cover the dessert properly so that no ice crystals form in it.
After that we can easily take it out of silicon tray, put it upside down, like, first cake layer on bottom, then custard then mango mousse. Pour left over mango glaze on top of it. Finely Grate half of a mango. Pour honey caramel around the dessert, top it with some saffron strands and pistachios powder, and pour grated mango around it on top of caramel to enhance the mango flavor.
I was lucky enough to be a guest on the night that this was prepared. Sapna went above and beyond both in terms of flavor and presentation. The honey Carmel paired so deliciously with the mango and since all the ingredients were so natural it tasted sweet without leaving you feeling like it was too much. This was a treat!!!ReplyDelete
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