Sweet Endings
Sweet Endings
Phool Market
A Colourful Tribute
Ingredients
Ruby chocolate mousse
• 200 g ruby chocolate
• 150 ml heavy cream
• 75 ml milk
• 30 g sugar
• 2 egg yolks
• 1 tsp vanilla extract
Gulkand syrup
• 2 tbsp gulkand (rose petal preserve)
• 2 tbsp water
• 1 tbsp sugar
Mango gelée
• 200 g mango puree
• 3 g agar-agar powder
• 50 ml water
• 1 tbsp sugar
Caramelised almonds
• 50 g almonds, slivered
• 2 tbsp sugar
• 1 tbsp butter
Fresh seasonal fruits
3-4 fresh mango slices
4-5 blueberries/raspberries
Garnish
• edible flowers, optional
• rose petals
• mint leaves
Method
Ruby chocolate mousse
Melt the chocolate, in a heat-proof bowl, melt the ruby chocolate over a double boiler or in the microwave at 20-second intervals. Once melted, set aside to cool.
Prepare the custard base in a saucepan, heat the milk and cream until warm. In a separate bowl, whisk the egg yolks and sugar until pale. Slowly pour the warm milk mixture into the egg mixture, whisking constantly. Return to the heat, cook until the mixture thickens a bit.
Fold the melted ruby chocolate into the custard until fully combined. Allow to cool, refrigerate for 1-2 hours to set.
Gulkand syrup
Combine gulkand, water, sugar in a saucepan. Heat on low, stirring until it thickens slightly. Set aside to cool.
Mango gelée
In a saucepan, combine mango puree, water, and sugar. Stir to combine. Sprinkle the agar-agar powder into the mixture and bring to a boil while stirring constantly. Let it simmer for 2-3 minutes, allowing the agar-agar to dissolve completely. Remove from heat and pour the mixture into a small, shallow tray to set. Allow to cool for 30-40 minutes before cutting into small cubes.
Caramelised almonds
In a pan, melt butter and sugar over medium heat. Once the sugar begins to melt, add the slivered almonds, stirring to coat them evenly. Allow the almonds to caramelise and become golden brown. Transfer to a sheet of parchment paper to cool, then chop roughly once set.
Assembly
Place a spoonful of ruby chocolate mousse at the base of each plate. Gently drizzle gulkand syrup over the mousse for a floral note. Add a few cubes of mango gelée to the plate. Scatter the caramelised almonds over the dessert for a contrasting crunch. Arrange slices of fresh mango and berries artistically on the plate, adding vibrancy and freshness.
Garnish with edible flowers, rose petals, and fresh mint leaves to capture the full essence of the Dadar Flower Market.