Vanilla and coconut milk Panna cotta, Almond jaconde, Mango sorbet, Crispy meringue, Bee pollen
| Vanilla and coconut milk Panna cotta: | ||
| Coconut Milk | 750 ml | |
| Heavy cream | 500 ml | |
| Caster sugar | 150 gm | |
| Vanilla pod | 4 no | |
| Vanilla essence | 3 ml | |
| Gelatin sheet | 7 nos | |
| Mango Sorbet: | ||
| Fresh Mango Juice | 500 ml | |
| Peeled and chopped fresh mango | 200 gm | |
| MSK Sorbet Stabilizer | 8 gm | |
| Sugar | 70 gm | |
| Liquid Glucose | 60 gm | |
| Almond Jaconde: | ||
| Almond flour | 185 gm | |
| Sugar | 80 gm | |
| All-purpose flour | 45 gm | |
| Large whole eggs | 5 no | |
| For meringue: | ||
| Egg whites | 125 gm | |
| Sugar | 100 gm | |
| Melted butter | to brush the tray | |
| Meringue Crisp: | ||
| Egg whites | 125 gm | |
| Sugar | 100 gm | |
Method:
Panna cotta:
In a saucepan, put coconut milk, cream, sugar, vanilla pod and essence and bring it to boil.
Meanwhile soak the gelatin sheets in cold water.
Once the gelatin sheets are soft, add it to the saucepan.
Put the above mixture in a blender to blend once it is cooled. Now pour the liquid in a tray and refrigerate till set.
Almond Jaconde:
Preheat your oven to 220 degree centigrade. Line two half-sized sheet pans with parchment and brush with melted butter.
In the bowl of a kitchen aid mixer fitted with a whisk, whip the egg whites to soft peaks, add the sugar, and continue to whip to stiff peaks. Scrape the meringue into a bowl.
Wash the bowl of the mixer and dry it, and switch to the paddle attachment. Beat the almonds, powdered sugar and eggs on medium until they’re light and increased in volume, about 3 minutes. Turn the mixer down to low and add the flour, stirring just until it disappears.
Remove the bowl from the mixer and gently fold in the meringue. Divide the batter evenly between the two pans, spreading it as evenly as possible over the two pans. Bake for 5-7 minutes, until the layers are lightly browned.
Store in freezer till required.
Meringue Crisp
Make French meringue and spread over a silpat mat. Dry in a de-hydrator at 65 degree centigrade for eight hours.
Mango Sorbet
Boil Mango juice, add all ingredients and simmer for 4-5 minutes. Turn off heat and let it cool. Freeze the mixture in a Paco container till solid. Churn the ice cream in a paco jet before service.
For Garnish : Fresh Mango, Mango Jelly, Mango Gel, Wood Sorrel, Bee pollen.
Arrange in a cold plate as shown in picture.
Chef Sujan Sarkar
Olive Qutub
