RECIPE OF THE MONTH: Mandarin Oriental’s Vanilla chiffon
This month’s recipe comes from the chefs at Mandarin Oriental in Bangkok. It has a great name — Vanilla chiffon cake with coconut mousse, mango sorbet and toasted hazelnuts – and serves six people
INGREDIENTS
For the Vanilla chiffon cake
285 gr Sifted cake flour
300 gr White sugar
15 gr Baking powder
6 gr Salt
120 ml Vegetable oil
7 pieces Egg yolks
180 ml Cold water
2 pieces Bourbon vanilla beans
5 ml Lemon juice
7 ea Egg whites
2 g Cream of tartar
For the Coconut foam
400 gr Coconut milk
100 gr Sugar
3 gr Xantana
For the Hazelnut powder
150 gr Dark roasted hazelnut
For the Mango sorbet
400 gr Peeled mango meat
100 gr Sugar
20 gr Lemon juice
For the Garnish
4 ea Mint leaves
5 ea Edible flowers
20 gr Toasted coconut powder
PREPARATION:
For the Vanilla chiffon cake
Place flour, sugar, baking powder, and salt into a mixing bowl. Mix well and add oil, egg yolks, water, vanilla seed and lemon juice and continue to mix. Beat cream and egg white until stiff and set aside.
Beat egg yolk until smooth and light and pour gradually over egg whites, folding in with rubber spatula.
Pour batter mix in rectangular pan.
Bake for 45 minutes at 175 degrees Celsius until done.
For the Coconut espuma foam
Bring coconut milk and sugar to a boil.
Take the blender and blend in the xantana.
Cool down completely.
Pure the mix into the bottle and close tight. Load bottle with one CO2 bomb. shake and set aside in refrigerator.
For the Hazelnut powder
Toast the hazelnut in a 180 c decree oven and set aside.
For Mango sorbet
Place fresh mango in a food processor and blend until smooth.
Add lemon juice and continue to blend
Remove from the blender put in a pot on medium heat and warm up the mixture.
When boiling add the sugar and continue to simmer for one more minute.
Set aside and cool.
When the Mango mixtures is cold put in to an ice cream machine and let it turn until frozen.
To assemble
Cut the vanilla chiffon in to rectangular cubes pieces and set aside.
Place chiffon cake on the side of deep bowl.
Place coconut espuma in the bowl with the espuma in and circular motion until the rim of the plate.
Place the toasted hazelnut power and make a liner going across the plate and over the plate rim.
Decorate on the line with the meringue stubs, edible flower, green mint leaves and small dices of the vanilla chiffon cake.
Make a nice quenelle of mango sorbet and place on top of the espuma.