Mango ancho chile sorbet, mango passionfruit salsa, coconut panna cotta, pineapple carpaccio, chocolate ginger sauce & mango ginger fritters by John Applegett of Ballantyne Hotel and Lodge in Charlotte.
Yield: 10-12 servings
Mango ancho chile sorbet:
1 pt/473 ml water
8 oz/227 g granulated sugar
1 dried ancho chile pepper, chopped
¼¼ vanilla bean, seeds and hull
½½ tsp freshly squeezed lime juice
1 lb/454 g mango puree, preferably Ataulfo or Champagne mangoes
1. Bring the water and sugar to a boil. Remove from heat and pour over the chopped pepper and vanilla bean. Cover and allow to steep for 8 minutes.
2. Put the syrup, vanilla bean and chile pieces into a blender and puree for 30 to 45 seconds to bring out the pepper oil from the seeds. Strain the syrup and allow to chill overnight.
3. Add the lime juice and mango puree. Churn in an ice cream machine until smooth. The amount of pepper can be reduced or increased, depending on the heat level desired.
Mango passionfruit salsa:
2 oz/57 g orange juice
2 oz/57 g water
3 oz/85 g sugar
2 oz/57 g passion fruit juice
1" piece of vanilla bean
Clear Jel powder (modified food starch)
9 oz/255 g Ataulfo mango, cubed
2 mint leaves, finely minced
1. Bring the orange juice, water, sugar passion fruit and vanilla bean to a boil. Make a slurry with the Clear Jel and water, and thicken to sauce consistency. Chill over an ice bath. Mix two-thirds of the mango cubes with two-thirds of the sauce. Add chopped mint leaves to the salsa. Set the remaining mango and passion sauce aside until service. Divide the salsa among the glasses, placing about a teaspoon of the mango salsa in the bottom of each small glass and place the glasses in the refrigerator to chill.
Coconut panna cotta:
12 oz/340 g canned coconut milk
8 oz/227 g cream of coconut, such as Coco Lopez
1 tsp fresh lime juice
2 ½ sheets gelatin (silver grade)
1. Warm the coconut milk and cream of coconut slightly to melt any thick portions. Stir in the lime juice. Soak the gelatin in ice water until fully bloomed. Melt with a portion of the coconut milk, about 2 ounces, then stir back into the rest of the milk.
2. Divide the panna cotta among the glasses with the mango salsa in them (the yield will vary depending on the glass size). Chill. At service, add a few cubes of the remaining mango, top with a small amount of the passion sauce and garnish with a crystallized mint leaf.
8 oz/227 g water
12 oz/340 g granulated sugar
¼ ¼ vanilla bean
Zest and juice of ½ ½ orange
Juice of ½½ lime
½½ pineapple, cut in half and sliced very thinly
Bring the water, sugar, vanilla and citrus to a boil; pour over the pineapple, which has been laid out in a half hotel pan. Bake at 350°F convection for 30-40 minutes, stirring occasionally until the pineapple is translucent. (Baking the fruit in the oven allows the fruit slices to stay whole, instead of breaking up, which would happen if cooked in a saucepan.)
Chocolate ginger sauce:
10 oz/283 g heavy cream
1 oz/28 g grated gingerroot
6 oz/170 g brown sugar
6 oz/170 g dark chocolate, chopped
1 oz/28 g unsalted butter
1. Bring the cream and ginger to a boil, and allow to steep for 5 minutes.
2. Strain out the ginger and put the cream into another pot with the brown sugar. Bring to a boil, stirring occasionally to dissolve the sugar. Pour the hot cream over the chocolate and stir until smooth. Add the room temperature butter and stir until smooth.
1 oz/28 g Karo syrup
1.5 oz/43 g simple syrup
.5 oz/14 g fresh basil leaves, washed and dried
Put all of the ingredients into a small container. Blend with an immersion blender until very smooth. You can also use a small spice grinder for this application.
Mango ginger fritters:
4 oz/113 g all-purpose flour
3.75 oz/106 g pastry flour
.25 oz/7 oz baking powder (1 ½ tsp)
2.75 oz/78 g granulated sugar
Pinch of salt
12 oz/340 g cubed mango, about ¼ inch pieces
.75 oz/21 g finely grated fresh ginger (about 3 tsp)
1 large egg
2 oz/57 g milk
2 oz/57 g orange juice
Zest of ½½ orange
1. Sift together the dry ingredients and place in a bowl. Mix the remaining ingredients together in a small bowl. Stir the mango mixture into the dry ingredients and mix until smooth, being careful not to over-mix.
2. Drop by tablespoons into a 350°F fryer, shaking the basket to ensure that they don’t stick to the bottom. Fry until medium-brown and done in the center, about 5 minutes, depending on the size. Dust with powdered sugar and serve with chocolate ginger sauce.
1. Lay 3 slices of pineapple carpaccio in a row diagonally across the center of the plate.
2. Brush one corner of the plate with the chocolate ginger sauce, leaving a pool of the sauce in one corner.
3. Place a glass of Coconut Mango Panna Cotta in the opposite corner, top with a few mango cubes, a little passion fruit sauce and a crystallized mint leaf.
4. Add a warm, freshly fried mango fritter on the brushed portion of the chocolate sauce.
5. Top the pineapple carpaccio with a quenelle of mango ancho chile sorbet.
Garnish with basil syrup.