Dessert
Roseate Special Indian Tricolor Dessert Recipe
Try this ‘Indiano‘ recipe exclusively from the kitchens of The Roseate Hotels & Resorts!
Servings |
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Ingredients
Sable
- 80 gms sugar
- 40 gms butter
- 60 gms flour
- 30 gms almond flour
- 1 egg
Orange Chocolate Mousse
- 180 gms white chocolate
- 120 gms fresh cream
- 250 gms whipped cream
- 150 gms Orange Sauce
- 6 gms Gelatin leaf
Coconut Jelly
- 150 gms Fresh Coconut Milk
- 70 gms sugar
- 8 gms Gelatin leaf
Kiwi Chocolate Mousse
- 180 gms white chocolate
- 120 gms fresh cream
- 250 gms whipped cream
- 150 gms Kiwi Sauce
- 6 gms Gelatin leaf
Ingredients
Sable
Orange Chocolate Mousse
Coconut Jelly
Kiwi Chocolate Mousse
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Instructions
Sable
- Mix all the ingredients together and let it rest for 30 minutes in the freezer.
- Roll out as per thickness required cut with cutter and bake at 170 degrees for 16-17 minutes.
Orange Chocolate Mousse
- Make a ganache from the fresh cream and chocolate, add soaked gelatin leaf, let it coll into 32 degrees, then add with a spatula the whipped cream and orange sauce.
Coconut Jelly
- Heat the milk with sugar then mix. Take out from heat and add soaked gelatin leaf, finally pour into insert.
Assembly
- Set the mould in tray. Pour 1/3rd of Orange mousse. Let it sit for 5 minutes and then put coconut insert.
- Let it sit for 5 minutes. Now pour kiwi mousse. Please note that all three should be of equal weight before pouring in mould.
- Let it freeze in blast chiller for 2 hours. Once set, demould and finish with color glaze or present it like that and place on sable.