Menu For March 8 From The Best Chefs In The World

2023 Author: Amber Richards | [email protected]. Last modified: 2023-05-22 00:24

Mango pudding

Recipe from Shangri-LBosphorus Istanbul

You will need:

Milk 1 l

Water 1 l

Coconut milk 800 ml

Mango puree 2 kg

Gelatin 200g

Sugar 750g

Fresh mango 500g (two pieces)

Cooking method:

1. Dissolve sugar and gelatin in water, bring to a boil.
2. Remove from heat, add milk and coconut milk.
3. Then add the mango puree and mix thoroughly.
4. Pour the resulting mass into small forms and cool.
5. Cut fresh mangoes into cubes before serving and garnish with chilled pudding.

Pancakes "appam"

Recipe from Chef Pradeep Kumar, Shangri-La's RasSentosResort

You will need:

Rice 200g

Coconut milk 2 teaspoons

Red sugar 5g

Coconut flakes for decoration 5g

Salt 2g

Yeast 1g

Cooking method:

1. Rinse the rice and soak for six hours. Then grind in a blender until smooth. Add coconut milk, salt, sugar, and yeast.
2. Leave the resulting dough at room temperature for two hours.
3. Preheat a skillet and bake the dough like regular pancakes.
4. Serve with coconut flakes and red sugar.

Almond and black sesame mousse

Recipe from Moka Keith Keung, Chef at Shang Palace Restaurant, Kowloon Shangri-La, Hong Kong

You will need:

For making almond mousse

• Sugar - 740 g
• Water - 2.4 L
• Gelatin powder - 55 g
• Almonds - 150 g
• Water - 450 ml (for almond paste)

For making black sesame mousse

• Sugar - 740 g
• Water - 2.4 L
• Gelatin - 37 g
• Black sesame seeds - 185 g
• Water - 410 ml (for black sesame paste)

Cooking method:

1. Soak almonds in water for 4 hours.
2. Grind the soaked almonds in a blender, add water, mix everything until a thick paste is formed.
3. Transfer the paste to a pot of water and bring to a boil, then add the sugar and gelatin powder. Mix everything thoroughly and leave on fire until the mixture is smooth and begins to thicken.
4. Transfer the mousse to a shallow container and refrigerate.
5. Fry black sesame seeds in a skillet until fragrant.
6. Transfer the paste to a pot of water and bring to a boil, then add the sugar and gelatin powder. Mix everything thoroughly and leave on fire until the mixture thickens.
7. Pour a new layer of mousse over the almond mousse, then refrigerate again.
8. Cut the mousse into a heart shape and serve with the vanilla berry sorbet.
9. In a blender, mix the toasted black sesame seeds with water until a thick paste

Tiramisu

Recipe from Andrea Ferrero, Chef at Piacere Italian Restaurant, Shangri-LHotel, Tokyo

You will need:

For a biscuit base (round cakes with a diameter of 6.5 cm)

• Eggs - 5 pcs. (divide into yolks and whites)
• Powdered sugar - 82 g
• Almond powder - 156 g
• Flour - 48 g
• Sugar - 25 g
• Butter - 32 g

For mascarpone air cream

• Egg yolk - 12 pcs.
• Egg white - 12 pcs.
• Sugar - 180 g
• Mascarpone - 600 g
• Leaf gelatin - 9 pcs.

Additional ingredients:

• Espresso to soak the biscuit
• Chocolate circles with a diameter of 6.5 cm
• Whipped cream
• Cocoa powder
• Chopped almonds in chocolate for garnish

Cooking method:

1. Combine all the ingredients to make the biscuit base. Pour the resulting dough into a round dish, place in the oven and bake the cake until tender. Once the biscuit is ready, cut 30 small round cakes out of it.
2. Saturate each sponge cake with espresso.

3. To make mascarpone cream:

   • Whisk the yolks (one at a time) with the sugar until frothy, then add the mascarpone and mix everything together,
   • Melt the sheet gelatin and add to the mixture,
   • Whisk the whites with sugar and add to the mixture, then mix everything thoroughly,
   • Pour the resulting mixture into a siphon to prepare an air mousse (espum),
4. Place the sponge cake on a plate.
5. Place some whipped cream on top and sprinkle with chopped chocolate covered almonds.
6. Cover the sponge cake with a chocolate wedge on top.
7. Spray the airy mousse from the siphon over the dessert.
8. Sprinkle cocoa powder on top.