By Chef Faisal – Prep time: 45mins, Cook time: 5mins, Serves: 1
Ingredients
Mango delight sauce: 60 ml mango purée, 2 ml lemon juice, 10 g sugar, and 1 pinch sea salt.
Creamy cheese roll: 50 g cream cheese, 10 ml heavy cream, 5 ml honey, 1 pinch lime zest, 5 g chopped raisins, and 3 g chopped pistachio.
Cranberry caviar: 100 ml cranberry juice, ½ tsp agar-agar powder, ¼ tsp salt, 1 tsp sugar, and 1 pinch dried mint powder.
Chia seed mix: 10 g chia seeds and 50 ml water.
Maple coral chips: 1 egg white, 20 g all-purpose flour, 10 g butter, and 10 g white sugar.
For assembly: 60 ml mango delight sauce, 3 pcs creamy cheese roll, 1 pc maple coral chip, 20 g cranberry caviar, 10 g chia seed mix, and 1 mint leaf.
Method
For the mango delight sauce, combine all the ingredients in a saucepan and cook over low to medium heat for 10–20 minutes, stirring occasionally, until smooth and thickened. Allow to cool, then refrigerate until needed.
For the creamy cheese roll, mix all the ingredients together until smooth. Shape into rounds using a mould and chill for 30–40 minutes until firm.
For the cranberry caviar, heat all the ingredients except the agar-agar in a saucepan and boil for 5 minutes. Add the agar-agar and boil for a further 2 minutes. Strain the mixture and transfer it to a squeeze bottle, then allow it to cool to at least 30°C. Drop the liquid into 500 ml of chilled corn oil, drop by drop, to form caviar. Strain the oil and rinse the caviar in cold water.
For the chia seed mix, soak the chia seeds in the water for 30 minutes until fully hydrated.
For the maple coral chips, combine all the ingredients and mix well. Spread the mixture thinly onto a maple-design silicone sheet and bake in a preheated oven at 160°C for 8–9 minutes until crisp. Allow to cool.
For assembly, spread the mango delight sauce in the base of a glass. Place the maple coral chip on top, then arrange the creamy cheese rolls to the side with the cranberry caviar and chia seed mix. Finish with a mint leaf.
