RECIPE OF THE MONTH: Mandarin Oriental’s Vanilla chiffon

Vanilla Chiffon Cake 2

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

 Mandarfin Oriental

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.

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