For garnishing Mango sponge
200 Ml Cooking cream
1 Ml Rose water
For garnishing Dry rose petals
5 Gram Cardamom powder
150 Gram White chocolate
For garnishing Pistachio sponge
As per need Rasberry puree
2 Tbsp Alphanso mango puree
For garnishing Pistachio
Melt the white chocolate with cooking cream.
Add mango puree, cardamom powder and rose water in the mix.
Once the mix is ready put the mix in n2o canister and keep it aside in the fridge for 20 minutes so that it remains cold.
After 20 mins take a sphere mould and put the mix in mould and freeze it for 1 hour until the top layer is frozen and inside it should be liquid.
Start the plating with mango flavoured sponge, pistachio sponge, raspberry puree, dry rose petals and pistachio.
Place the mango snow ball in the middle and present when it has that freezing effect on top of it