Spending more time with family at this time? We have curated a selection of recipes from some of the region's best chefs, restaurants and resorts.

Whether you're looking forward to trying something new during this uncertain time, or hoping to introduce some five-star flavours to the table, or simply hoping to impress your friends, these step-by-step recipes cover a wide variety of dishes, from dips and side dishes, to family friendly favourites, indulgent dessert creations and even a selection of coffee drinks that will keep you up for your favourite TV show.

Mandarin Oriental Jumeira

The Mandarin Oriental Cake Shop

Introducing the Arabian Pearl dessert from Chef Fodil Baghal of The Mandarin Cake Shop, which lies inside the Mandarin Oriental Jumeira in Dubai.

This sophisticated sweet delight is a masterclass in regionally-inspired patisserie, balancing a deep, olive-oil-enriched chocolate sponge with a vibrant, tropical heart. The unexpected brightness of mango and banana, infused with the precious aroma of saffron, cuts through the nutty crunch of a hazelnut praline base. Enveloped in a cloud of vanilla-scented mascarpone mousse, the result is a textured, multi-layered journey that feels like a modern tribute to the flavours of the Gulf.

Arabian Pearl Dessert Mandarin Oriental Jumeira 2

Arabian Pearl Dessert Mandarin Oriental Jumeira 1

Ingredients

Chocolate Sponge Ingredients

482g of plain white sugar
416g of cocoa powder
91g of baking powder
8g of salt
95ml of whole eggs
240ml of milk
118ml of olive oil
250ml of warm water

Saffron & Mango Banana Confit Ingredients

200g of cooked banana
400g of mango purée
65g of honey
1 gram of saffron
6g of pectin NH

Crunchy Layer (Praline Crunch) Ingredients

350g of almond / hazelnut praline
75g of milk chocolate
60g of cocoa butter
120g of Feuilletine

Vanilla Mascarpone Mousse Ingredients

500g of cream
12g of vanilla
100g of egg yolks
125g of sugar
56g of gelatine mass
500g of mascarpone

Method

Method for Chocolate Sponge

Preheat oven to 170°C
Sift together flour, cocoa powder, baking powder, baking soda and salt
In a mixing bowl, combine sugar, eggs, milk and olive oil. Mix until the mixture a uniform composition and texture
Add dry ingredients and mix gently until smooth
Add warm water gradually and mix until fully incorporated
Pour into lined trays or frames
Bake until fully set and springy to touch
Cool completely before cutting or assembling

Method for Saffron & Mango Banana Confit

Heat mango purée and banana to around 40°C
Add saffron and pectin mixture while whisking
Bring to a boil and cook for 1–2 minutes to activate pectin
Pour into inserts or trays
Chill until fully set

Method for Crunchy Layer (Praline Crunch)

Melt milk chocolate and cocoa butter together at 40 - 45°C
Add praline and mix well
Fold in Feuilletine gently to preserve texture
Spread immediately into a thin layer or into frames
Allow to set in refrigerator

Method for Vanilla Mascarpone Mousse

Heat part of the cream with vanilla
Whisk egg yolks and sugar
Temper yolks with hot cream, then cook to 82°C (to create crème anglaise)
Add gelatine mass and mix until dissolved
Cool mixture to 35°C
Fold in mascarpone until smooth
Fold in softly whipped cream
Use immediately for assembly

@mo_jumeira

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