New Delhi, May 11, 2019:
Ingredients: (Serves 4)
Watermelon jelly:
- Gelatine -20 gm
- Watermelon purees –200 gm
- Grain sugar—15gm
- Water –60ml {for gelatine soaking}
- Frozen Yoghurt:
- Whipped cream—150 gm
- Caster sugar—20 gm
- Mango puree-120 gm
- Gelatine –12 gm
- Lemon juice – 3ml
- Yoghurts – 50gm
Method:
- Place a pan over medium flame and add sugar along with water in it. Let the mixture boil for about 4-5 minutes and then keep aside for cooling. Now, add the Add this watermelon puree to the sugar syrup and stir it well. Strain this mixture with a muslin cloth in a bowl to bring out the red liquid.
- Next, mix gelatine powder with half a cup of cold water and make sure it melts. Further on, add the gelatine mixture to the red liquid and mix it well. Pour this liquid into the desired mould and refrigerate for a couple of hours.
- Put mango puree, and sugar into the small pan.
- Sprinkle the gelatine over water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm.
- Put oven rack in middle position and preheat oven to 425°F. Beat whole eggs in a large bowl, and then add almond flour along with castor sugar and mix until just combined. Re-sift cake flour over batter and gently fold in.
- Beat egg whites in a bowl with cleaned beaters at medium speed until foamy.
- Fold one third of whites into almond mixture to lighten, and then fold in remaining whites gently. Bake until very pale golden, 8 to 10 minutes.
Prepare Chocolate ganache:
- Take saucepan, heat the cream and add chocolate. Whisk it nicely.
Prepare Butter cream:
- While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed for around one minute until become cold.
- Put butter slowly and fold it nicely. To make it smooth butter cream.
Prepare Mango curd:
- Take a saucepan, heat the mango puree add sugar, pectin and corn starch, cook around two minutes, add butter and blend. Cool it to make it thick.
Assemble Cake:
- Put sponge square on a plate, then brush generously with one third of coffee syrup. Spread half of butter cream evenly over top with cleaned offset spatula, spreading to edges.
- Arrange both cake strips side by side on top of first layer, then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
- Now put a layer of mango curd over the second layer of sponge, top with remaining cake square and brush with remaining coffee syrup.
- Spread the remaining butter cream evenly over top, spreading just to edges. Again, the second layer of sponge goes like same first one after that will spread mango curd in second layer. Again, put the sponge as first one; at last, spread chocolate ganache, as the last glaze.
- Mango and Pistachio Opera is ready to serve.
Corporate Comm India(CCI NewsWire)
