Mango Malai Sandwich

Mango Malai Sandwich - Bruno Albouze - THE REAL DEAL

Mango Malai Sandwich Recipe (Rasmalai with a French Twist).
Originaly Rasmalai is a soft and spongy cottage cheese patties, cooked in sugar syrup and then poached in saffron, cardamom or rose water flavored creamy milk (Rabri). In this version the patties are cooked in orange flavored sugar syrup insted, halved and filled with Chantilly and mango* coulis and garnished with pistachios. *Other fruits can be used for coulis and garnishinf such as peach, apricot, raspberry, strawberry…

Makes 12 – Serves 4.
Malai Patties / Chhena / Cottage Cheese.
4 cups (1L) 2% fat milk
2 Tablespoons (30ml) lemon juice.

Sugar Syrup
3 cups (750ml) water / 0.9 cup (190g) sugar / 1 tsp (5ml) vanilla / 1 orange zest.
For the Malai patties, bring milk to a boil. Turn off heat and stir in lemon; a teaspoon at a time until it separates. Set a strainer over a bowl and line it with cheesecloth. Strain cottage cheese. Save whey for later use. Wrap curd tight in cheesecloth and wash it to stop cooking and lower its acidity. Remove as much moisture as possible. Place the curd between paper towels and press for 8 min. Mash and knead the cheese mixture until it comes together and turns into dough. Stop kneading when your palm starts to turn greasy. It should take around 5 min. Divide into 12 equal portions and shape into balls. Then, press them gently to turn into round patties. Cover with a wet cheesecloth to prevent drying out.
For the syrup, bring to a boil all ingredients. Cook Malai patties for 10 minutes on low heat; covered. Patties can be flipped half way through.

Mango Coulis
2 ea. ripe mangos
1 tsp (5ml) lime juice
Sugar to taste.
Blend the mango flesh with lime juice. Add sugar to taste, blend and strain.

Plating: Halve Malai patties, dot with mango coulis and stuff with Chantilly. Put their hats back on and garnish with pistachio and orange zest. Serve immediately – Enjoy!

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