- Fresh cream: 400 gm
- Fresh alphonso puree: 60 gm
- Powder sugar: 10 gm
- Mango: 100 gm
- Mint: 4 sprigs
- Peel the mango and cut them in to small pieces. Take about 160-180 gm of mangoes and pass through a sieve to make a puree.
- Put the cream on a double boiler and cook for three to four minutes on slow flame, stirring continuously.
- Add powder sugar, mango and cook further for three to four minutes. Then remove from the double boiler.
- Add the chopped mangoes and pour in ramekins and chill them in a refrigerator for an hour.
- Top with chopped ripe mangoes and drizzle some mango puree.
- Garnish with mint and serve chilled.
Courtesy: Souvik Gupta, culinary head at Loft.
- Tomato slice: 5, 40 gm
- Cheddar cheese: 60 gm
- Bacon (pre-cooked): 50 gm
- Special sauce aioli: 20 gm
- Romaine lettuce: 30 gm
- Beef burger: 220 gm
- Carmelised onions: 30 gm
- Burger bun
- French fries
- Toast bun, put cheese, bacon and onion, followed by cheese on patty. Broil until cheese is melted.
- Spread sauce on the bottom of the bun, add lettuce, tomatoes and patty.
Courtesy: Avinash Jha, executive chef, Jaypee Vasant Continental