Chef duo Jatin Mallick and Julia Carmen share two exclusive recipes for a weekend binge

• Flour 40 grs
• Cream 130 grs
• Cream Cheese 500 grs
• Baking powder 2 g
• Sugar 140 grs
• Vanilla essence 2 ml
• Egg 2

Caramelized pineapple

• Rani Pineapple (Cut into cubes) 200 g
• Sugar 50 grs
• Oat and cashew granola:
• Oats 150 grs
• Sunflower seeds 100 gr
• Flax seeds 50 gr
• Dried cranberry 100 gr
• Honey 50 gr
• Salt 5 gr
• Cashews 150 gr

Passion fruit sauce

• Passion Fruit Puree 200 ml
• Castor sugar 50 gr

• Mix the cream and sugar until smooth, then add the cream and mix.
• Add the eggs and mix well.
• Then add the dry ingredients and vanilla essence and incorporate them into the dough.
• Bake at 180ºC for 45 minutes and then at 210ºC for 5 minutes.
• Cool it and store it in the refrigerator.

Granola

• Mix all the nuts together and then add the honey.
• We roast it at 170ºC for 15 minutes, take it out, mix it and roast it again for another 5 minutes.
• Allow to cool and store in an airtight container.

Passion fruit sauce

• Take a saucepan and mix both ingredients and reduce them.
• Reduce it to a sauce consistency and then after cooling, store it in a squeeze bottle.

Caramelized pineapple

• Cut the pineapple into equal cubes.
• Then take a saucepan and caramelize the sugar well.
• Then add the pineapple cubes to the sugar and cook for about 2-3 minutes.
• Then remove it from the heat and store it in an airtight container.

• Yellow bell pepper (sliced, seeded) 25 g
• Onions (Slices) 25 grs
• Corn kernels 65 gr
• Coriander stems 5 g
• Green chilies (slotted) 1
• Lemon juice 15 ml
• Orange juice 15 ml
• Turmeric powder 1 g
• Water 200 ml
• Pomace oil 5 ml
• Salt to taste
• Black pepper powder 2 g
• Avocado (peeled and diced) 2
• Ivy Protector (Sliced) 5

Method

• In a saucepan, put the oil and heat it.
• Add the onions and cook for about 2-3 minutes until they become translucent.
• Add the green chilies and cook for about 2 more minutes.
• Then we add the bell peppers and cook again for about 3-4 minutes.
• Then add water and then add turmeric powder and let it boil.
• Once this is done, we add the corn kernels and let it cook over low heat for about 20-25 minutes until the corn is tender.
• After they are cooked, let them cool.
• In a blender, blend it very gently with the cilantro stems.
• Add the lemon juice and orange juice and mix well again.
• Strain it through a sieve.
• Taste for seasoning and adjust accordingly.

To the plate

• Take the diced avocados and ivy, mix them in a bowl and add salt to taste.
• Place it in a nice bowl or plate in which you wish to serve it.
• Pour the citrus corn leche de tigre down the side of the plate.
• Garnish with mint, basil, cilantro or any herbs you have at home.