I discovered a tasty dessert that’s hard to come by in the UAE at The Oberoi hotel on my last trip to Dubai. It’s a Portuguese dessert called serradura. Nine7One, The Oberoi’s all day dining restaurant, does it well. It’s the only restaurant in the UAE where I’ve seen it on the menu. Lucky for us, the restaurant has shared the recipe. It takes a bit of prep work, but it’s a sure-fire way to impress your next dinner guests.
Mango Serradura
Serves 10
Prep time: 45 minutes
Ingredients for the vanilla mousseline
500g mascarpone cheese
150g icing sugar
10ml vanilla extract
1 sheet Halal gelatin, melted
100g soft butter
300g whipping cream
Method
Cream the mascarpone with icing sugar.
Add the vanilla extract and melted Halal gelatin.
Whip in the soft butter and fold in the whipped cream.
Ingredients for the pistachio sand
1kg pistachio powder
1kg digestive biscuits
Method
Crush the digestive biscuits and mix them together with the pistachio powder.
Ingredients for the mango mousse
300g iced water
6 pieces gelatin leaves (sheets), pre-soaked
1kg mango purée
150g sugar
800g whipping cream
Method
Mix the pre-soaked gelatin leaves in the iced water for 10 minutes.
Mix and warm the mango purée and sugar.
Melt the gelatin leaves into the warm mango purée mixture.
After cooling it at room temperature, fold in the whipped cream.
Assembling the Dessert
Set the vanilla mousseline in the bottom of the serving dish.
Once it is set, cover the top with the pistachio sand.
Pipe the mango mousse and leave it to set in the chiller.
After 30 minutes, glaze the dessert with fresh mango purée.
Garnish with mint leaves.
Chef's Tips: Make the dessert one day in advance to enhance the mango flavour in the dessert. Halal gelatin needs to be pre-soaked in cold water for 5 minutes; then it needs to be placed in warm mango purée to ensure it is completely dissolved.
