International Chef's Day | Time Square

Ingredients

Mango Purée

• 500 g ripe mangoes
• 60 g lime juice and zest
• 1 tbsp passion fruit deli paste

Mango Mousse

• 100 g mango purée
• 7.5 g gelatine
• 60 g egg yolks
• 7 g sugar
• 20 g condensed milk
• 350 g whipping cream
• Finely chopped mango pieces

Mango Chilli Gel

• 125 g mango purée
• 2.5 g agar agar
• 1 tsp chilli syrup

Blood Orange Gel

• 125 g blood orange purée
• 2.5 g agar agar
• 1 tsp simple syrup

Dehydrated Limes

• 1 fresh lime

Vanilla Tuile

• 250 g icing sugar
• 250 g all-purpose flour
• Pinch of salt
• 250 g butter
• 150 g egg whites
• 14 g vanilla essence

Chocolate Chip Crumble

• 200 g brown sugar
• 110 g caster sugar
• 225 g self-raising flour
• 150 g chocolate chips
• 185 g butter
• 1 egg
• 1 egg yolk

Cherry Whipped Cream

• 125 ml whipping cream
• 20 g icing sugar
• 60 ml Maraschino cherry syrup

Method

Mango Purée

1. Place the mango pieces into a food processor and pulse until smooth.
2. Finish with lime juice and deli paste for flavor and a smooth consistency.

Mango Mousse

1. Bloom the gelatine in water.
2. Whip cream until soft peaks form.
3. Combine egg yolks with sugar and cook over a double boiler.
4. Stir in gelatine, mango purée, and condensed milk.
5. Fold in whipping cream and mango pieces once the mixture is cool.
6. Pipe the mousse into molds and blast chill until set.

Mango Chilli Gel

1. Heat the mango purée in a pot over medium heat.
2. Add agar agar, whisking to combine.
3. Transfer to a container and refrigerate until set.
4. Pulse the gel with the chilli syrup in a food processor until smooth and glossy.

Blood Orange Gel

1. Heat the purée over medium heat.
2. Add agar agar, whisking to combine.
3. Transfer to a container and refrigerate until set.
4. Pulse the gel with simple syrup in a food processor until smooth and glossy.

Dehydrated Limes

1. Thinly slice the lime.
2. Pat the slices dry with paper towels.
3. Preheat the oven to 100°C (fan setting).
4. Dehydrate lime slices for 2 hours until crisp.

Vanilla Tuile

1. In a mixer, combine butter, icing sugar, vanilla essence, and salt.
2. Add egg whites slowly on low speed until smooth.
3. Add flour until combined.
4. Spread batter thinly on a silicone mat.
5. Bake at 165°C for 10 minutes.
6. Remove and shape while warm.
7. Dust with cocoa powder to finish.

Chocolate Chip Crumble

1. In a mixer, beat sugars, chocolate chips, and butter.
2. Add eggs, then gradually add flour until combined.
3. Bake at 165°C for 25 minutes.
4. Once cooled, pulse crumble in a food processor until fine

Cherry Whipped Cream

1. In a mixer, combine all ingredients and whisk until soft peaks form