Ingredients:
Puff dough
Refined flour (maida): 250 gm
Sugar and fat: 10 gms each
Salt: One Tbsp
Raw mango: One
Melted chocolate: 50 ml
Mango essence : Five ml
Fresh cream: 100 ml
Fresh cherries, mint leaves, mango slices for garnish.
Method:
Make puff pastry and split it into three layers. Mix fresh cream, mango essence and chopped mango till it turns yellow in colour and into a cream. Apply the cream equally at two layers and add melted chocolate on the top. Finish the pastry with the cream. Garnish with cherries, mint leaves. Refrigerate for 15 minutes and serve in a half plate.
Chef K.E. Karthikeyan has been with the Hotel Fortune Pandiyan for more than a year as Commi III. He is good at icing and decorating pastries.
