26/05/2025
Mango Yolk Pani Puri with Yuzu Kosho & Masala Boondi
Concept:
A one-bite, flavor-exploding amuse bouche where the essence of Indian street-style pani puri is elevated with molecular gastronomy and Japanese citrus heat from yuzu kosho. Crunch, spice, acidity, and surprise in one mouthful.
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Components:
1. Crisp Puri Shells
Use mini puris, ultra-thin, perfectly round and hollowed.
Store-bought or homemade and dehydrated for extra crunch.
2. Mango Yolk (Reverse Spherification)
Ingredients:
Alphonso mango purée – 150 ml
Calcium lactate – 2 g
Water bath with sodium alginate – 1 L water + 5 g alginate
Method:
Blend mango with calcium lactate. Drop into alginate bath using a hemisphere spoon or syringe to create a soft “yolk” with liquid mango inside. Rinse in clean water and chill.
3. Yuzu Kosho Pani (Pani Reduction)
Ingredients:
Coriander, mint, ginger, green chili – juiced or blended
Yuzu kosho paste – to taste (start with ½ tsp)
Lime juice – 1 tsp
Roasted cumin, black salt
Chilled soda or ice water – 100 ml
Method:
Blend, strain, chill. Balance acidity, heat, and umami. Serve in a chilled pipette/dropper.
4. Masala Boondi
Toast gently for crunch. Can be dusted or served as a base crumble under the puri.
