Spending more time with family at this time? We have curated a selection of recipes from some of the region's best chefs, restaurants and resorts.
Whether you're looking forward to trying something new during this uncertain time, or hoping to introduce some five-star flavours to the table, or simply hoping to impress your friends, these step-by-step recipes cover a wide variety of dishes, from dips and side dishes, to family friendly favourites, indulgent dessert creations and even a selection of coffee drinks that will keep you up for your favourite TV show.
Introducing the Arabian Pearl dessert from Chef Fodil Baghal of The Mandarin Cake Shop, which lies inside the Mandarin Oriental Jumeira in Dubai.
This sophisticated sweet delight is a masterclass in regionally-inspired patisserie, balancing a deep, olive-oil-enriched chocolate sponge with a vibrant, tropical heart. The unexpected brightness of mango and banana, infused with the precious aroma of saffron, cuts through the nutty crunch of a hazelnut praline base. Enveloped in a cloud of vanilla-scented mascarpone mousse, the result is a textured, multi-layered journey that feels like a modern tribute to the flavours of the Gulf.
Ingredients
Chocolate Sponge Ingredients
- 482g of plain white sugar
- 416g of cocoa powder
- 91g of baking powder
- 8g of salt
- 95ml of whole eggs
- 240ml of milk
- 118ml of olive oil
- 250ml of warm water
Saffron & Mango Banana Confit Ingredients
- 200g of cooked banana
- 400g of mango purée
- 65g of honey
- 1 gram of saffron
- 6g of pectin NH
Crunchy Layer (Praline Crunch) Ingredients
- 350g of almond / hazelnut praline
- 75g of milk chocolate
- 60g of cocoa butter
- 120g of Feuilletine
Vanilla Mascarpone Mousse Ingredients
- 500g of cream
- 12g of vanilla
- 100g of egg yolks
- 125g of sugar
- 56g of gelatine mass
- 500g of mascarpone
Method
Method for Chocolate Sponge
- Preheat oven to 170°C
- Sift together flour, cocoa powder, baking powder, baking soda and salt
- In a mixing bowl, combine sugar, eggs, milk and olive oil. Mix until the mixture a uniform composition and texture
- Add dry ingredients and mix gently until smooth
- Add warm water gradually and mix until fully incorporated
- Pour into lined trays or frames
- Bake until fully set and springy to touch
- Cool completely before cutting or assembling
Method for Saffron & Mango Banana Confit
- Heat mango purée and banana to around 40°C
- Add saffron and pectin mixture while whisking
- Bring to a boil and cook for 1–2 minutes to activate pectin
- Pour into inserts or trays
- Chill until fully set
Method for Crunchy Layer (Praline Crunch)
- Melt milk chocolate and cocoa butter together at 40 - 45°C
- Add praline and mix well
- Fold in Feuilletine gently to preserve texture
- Spread immediately into a thin layer or into frames
- Allow to set in refrigerator
Method for Vanilla Mascarpone Mousse
- Heat part of the cream with vanilla
- Whisk egg yolks and sugar
- Temper yolks with hot cream, then cook to 82°C (to create crème anglaise)
- Add gelatine mass and mix until dissolved
- Cool mixture to 35°C
- Fold in mascarpone until smooth
- Fold in softly whipped cream
- Use immediately for assembly
