Sunday, June 25, 2017

Chat Masala Mango Milkshake

     A Gourmet Brain Freeze!
     Chat Masala is an Indian dessert spice mixture that usually accompanies fruit.  Chat Masala has a complex sweet sour exotic spice flavor.  Chat Masala contains cardamom, dried sour mango powder, cumin, Himalayan Salt, coriander, pepper, ginger powder, mild chile powder and asafoetida (Hing).  Containers of Chat Masala Spice Mixture are available at Indian food markets.  Amchoor (Sour Mango Powder) is available at Indian food markets too.  
     Making caramel sugar candy garnishes, like the one that garnishes today's milkshake, is easy to do if a silicone baking mat is used.  Care must be taken when working with molten sugar, because the temperature of the sugar is high enough to cause severe burns.  Wearing protective clothing is a good preventative measure.  
     Because sugar is a liquefier, anything moist will cause sugar to melt, even if the sugar is hard caramel candy.  A piece of fresh mango is part of the caramel sugar candy garnish, so this hard amber sugar garnish cannot be made too far ahead of time or the sugar will melt.

     Hot Fudge Painted Frozen Glass:
     For the sake of convenience, a pre-made hot fudge topping product was used to garnish the milkshake.  Some ice cream topping brands are better than others and it does pay to read the label.  Choosing pre-made ice cream toppings that do not have a long list of artificial ingredients is best.  
     Step 1:  Warm the jar of chocolate fudge in a microwave or double boiler.
     *The chocolate fudge should not be hotter than 99ºF or the frozen glass might crack from making contact with hot liquid.  Letting the hot fudge cool to just above room temperature is best.
     Step 2:  Place the warm fudge topping in a plastic squeeze bottle.
     Keep the squeeze bottle warm on a stove top or in a warm water bain marie.
     Step 3:  Freeze a tall 20 to 24 ounce soda glass (or lager beer glass) to below 32ºF.
     Step 4:  Hold the glass at an angle and paint the inside of the glass by using the squirt bottle to stream the hot fudge inside the glass, while turning the glass.
     Step 5:  Place the fudge painted glass back in the freezer till the milkshake is ready.

     Whipped Cream: 
     This recipe yields 2 to 3 portions.
     Whipping fresh cream with sugar in a chilled bowl produces the best whipped cream.  A cake mixer with a whisk attachment works best.
     Step 1:  Place 1 cup of chilled cream in a chilled mixer bowl.
     Add 4 drops of pure vanilla extract.
     Add 1/2 tablespoon of granulated sugar.
     Step 2:  Place the mixer bowl on a cake mixer with a wire whisk attachment.
     Set the machine to a medium fast speed.
     Whisk till medium stiff peaks appear.
     *Do not over-mix or the cream will turn into butter!
     Turn off the mixer.
     Step 3:  Load the whipped cream in a star tipped pastry bag.
     Keep it chilled in a refrigerator till it is needed.

     Chat Masala Mango Puree & Mango Garnish:
     This recipe yields 1 cup.  (Enough for 1 milkshake.)
     Step 1:  Select 1 large mango that will yield at least 1 cup of fruit.
     Peel and pit the mango.  
     Step 2:  Cut one triangle shape piece of mango that is about 1/4" thick.  The triangle should look like the one in the pictures above.  (1 1/2" x 2 1/2" x 2 1/2")
     Set the mango triangle aside.
     Step 3:  Small chop the remaining mango fruit.
     Measure 1 cup of mango fruit.
     Step 4:  Place 1 cup of chopped mango in food processor.
     Add 1 tablespoon of palm sugar.
     Add 1/2 tablespoon of Chat Masala spice mix.
     Add 1 pinch of turmeric.
     Add 1 teaspoon of Amchoor.  (sour mango powder)
     Puree the mixture.
     Step 5:  Place the Chat Masala Mango Puree in a container.
     Chill the mixture to 41ºF in a refrigerator.

     Caramel Sugar Mango Garnish:
     This recipe yields 1 garnish.
     A silicone baking mat is great for making amber sugar garnishes like the one in the pictures above.  A piece of aluminum foil that is lightly brushed with vegetable oil can also be used.  A thermometer can be used to gauge when the molten sugar reaches the amber temperature range, but the color of the sugar still must be judged by eye.  
     One thing to keep on mind is the caramel sugar garnish must fit the contour of the glass, if it is going to stand up straight.  Cutting a parchment paper outline of the glass and placing it on the silicone baking mat is a good idea. 
     Too much sugar is better than too little sugar when making caramel sugar glass garnishes.  Any extra caramel sugar in the pot can be melted with water and used to flavor other recipes. 
     Step 1:  Place a shallow roasting pan filled with water on a countertop.   The roasting pan must be wider than the sauce pot that will be used to make the caramel.
     *This will be used as a cooling bath.  The base of the hot sauce pot will be dipped in the water to cool the hot caramel sugar. 
     Step 2:  Place a small stainless steel sauce pot over medium high heat.
     Add 1 1/2 cups of sugar.
     Add 1/2 cup of water.
     Boil till the water evaporates and the molten sugar enters the clear candy stages.
     Step 3:  Keep an eye on the sugar.
     When the molten sugar reaches 330ºF, it will start to caramelize.
     Allow the sugar to caramelize to an amber brown color.
     Step 4:  Immediately dip the bottom of the hot sauce pot in the pan of water on the countertop, to stop the sugar from becoming darker.  Cool till the molten caramel sugar thickens to a heavy syrup consistency.
     *Use a spoon too gauge when the caramel sugar is cool enough to stream on the mat.  When a spoonful of caramel can be slowly poured off of the spoon back into the pot, then it is cool enough.
     Step 5:  Immediately use the spoon to stream a design of caramel sugar on a silicone baking mat that is placed on a countertop.
     Place the reserved mango triangle on the caramel sugar garnish.
     Stream more caramelized sugar over the mango triangle and onto the mat, so the mango slice is locked in place.  
     Step 6:  Allow the caramel sugar to cool to room temperature.
     Gently bend the silicone baking mat to free the caramel glass garnish.
     Place the mat and garnish where it will not be damaged.

     Chat Masala Mango Milkshake:
     This recipe yields 1 large 20 to 24 ounce milkshake with some extra on the side.
     Making a little bit of extra milkshake is a tradition!  
     Fancy milkshakes have to be assembled quickly, so be ready to work fast.
     Step 1:  Place 2 1/2 cups of French vanilla ice cream in a milkshake blender.
     Add 1/4 cup of chilled milk.
     Add the reserved 1 cup of chilled Chat Masala Mango Puree.
     Blend until the ingredients are thoroughly combined.
     Step 2:  Pour the milkshake into the frozen fudge painted glass, till the milkshake is about 3/4" from the top of the glass.  (Allow for expansion.  The aerated milkshake will expand in volume!)
     Step 3:  Insert the Mango Caramel Sugar Garnish, so it stands straight up.
     *A milkshake straw can be used to vertically balance the caramel mango garnish.
     Step 4:  Use the pastry bag to pipe some whipped cream on top of the milk shake.
     Place 4 to 5 maraschino cherries on the milkshake. 
     Garnish with tarragon sprig.
     Step 5:  Serve any extra milkshake on the side in the blender cup!

     This gourmet milkshake has an interesting exotic North Indian spiced mango flavor!   

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