Recipe by Adli Bin Kasi & Yam An Nie of Shangri-La Kuala Lumpur – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners
Component: Cream puff
Gula Malacca mousse
White choc disc
Mango jelly, pistachio nut, toasted coconut
Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
On an ungreased cookie sheet, drop dough by slightly less than 1/4 cupful about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
Carefully peel mango, cutting the flesh into uniform bite-sized pieces, discarding the pit. Combine the mango, lemon juice, lime juice and mint leaves. Serve.
Gula Malacca Mousse
Combine egg, sugar and coconut and cook over water to form a thick custard 80c bloom the gelatin and whisk in the gelatin till incorporated. Allow to cool till 50 c. use an immersion blender to blend in the butter, and fold in the cream
Heat up the mango puree and pour in the dissolved gelatin. Mix well, pour in the mixture to a container and chilled it. Cut it to desired shape.
Cut the top of the cream puff, spoon some of the mango compote in. Then pipe in the Gula Malacca mousse. Dust with a bit icing sugar. Place the white chocolate disc on top the puff. Arrange the mango jelly and all the garnish.