This recipe comes to us from Hakkasan restaurant in San Francisco, California.
Their cuisine is a modern twist on Cantonese style Chinese dishes, with items like Szechuan mabo tofu with minced beef, stir fried scallops with rice wine sauce, lotus root and lily bulb stir fry, and crispy fried quail on the menu.
Each fall, Hakkasan also celebrates the Chinese tradition of Golden Week with a special menu prepared for two or more. This year, the prix fix menu features Whole Braised Seabass in Claypot, Spicy Szechuan Rib-Eye Beef with Enoki Mushrooms, and Crispy Prawn with Dried Chili and Cashew Nut, and deep-fried sesame balls with green tea and peach for dessert. At the end of the meal, a box containing hand-made golden macarons are presented for each guest to take home as a gift.
One of Hakkasan diners’ regular dishes is their mango pudding. Light and tart, it’s the perfect end to a meal, and can easily be made at home. Their chefs shared the recipe with us.
( makes 7 servings)
- 100g (1/2 cup) sugar
- 100g (2) eggs
- 66g (1/4 cup) mango puree*
- 40g (2 ½ tablespoons) yuzu juice**
- 150g (1 ¼ stick) butter ( at room temperature, diced into small cubes )
Crack eggs into a large glass or metal bowl then add the sugar and juice and whisk together.
Place the bowl over a medium pan of simmering water and whisk continuously until it reaches a mayonnaise-like consistency. This will take around 15 minutes, and is very important that it is constantly whisked so the eggs don’t curdle.
When a thick consistency has been achieved, allow to cool for five minutes, then whisk in the soft butter until it has all emulsified.
Pour into a glass or ramekin and refrigerate for at least two hours.
*Most supermarkets will carry a frozen mango puree. However, if not, a mango juice can be used, or pureed fresh mangoes passed through a fine sieve.
** Yuzu juice is available from Asian supermarkets but it can be replaced with half the amount of fresh lemon juice if needed.
Images and recipe provided by Hakkasan.