Mumbai chefs share easy French recipes to enjoy during the French Open finals

Dark chocolate coconut and strawberry moussePreparation Time 10 minutesCooking Time 4 to 5 minutesRefrigeration Time 2 hoursServes 6Ingredientsgtgt 50 gm dark chocolate coarsely chopped gtgt 114 cup cold and thick cream gtgt 14 coconut cream gtgt 3 egg whites large gtgt 30 gm sugar gtgt 2 tbsp strawberries choppedFor the topping4 strawberries slicedMethodAdd the chocolate to a large glass bowl and place it in a double boiler to simmer Stir the chocolate with a spatula until it melts Turn off the heat and let it rest Meanwhile whip the cream over ice until it forms soft peaks Set the cream aside Use an electric mixer to whip the egg whites to soft peaks Add sugar to this mix mdash a little at a time mdash and continue whipping until the peaks stiffen Remove the chocolate from the double boiler and fold in the whisked egg whites Once they have been incorporated pour in the whipped cream coconut cream and chopped strawberries Transfer the mix into individual serving bowls Cover and refrigerate the mousse for at least two hours Before you dig in remember to top it with sliced strawberriesBy Reetu Uday Kugaji chef and culinary consultantLamb chops with turnip mashPreparation Time 1 hourCooking Time 45 minutesServes 2Ingredientsgtgt 4 bonein lamb shoulder chops kid gtgt Rock salt to tastegtgt 1 tbsp vinegargtgt 1 tsp Kashmiri mirch powder gtgt 1 tsp garam masalagtgt 1 tbsp brown onion paste gtgt 12 kg potatoes peeled and cut into chunks gtgt 12 kg turnips peeled and cut into chunksgtgt 4 tbsp butter at room temperature gtgt 1 lemon for finely grated zestgtgt 3 scallions thinly sliced gtgt 2 tbsp fresh dill finely chopped gtgt 2 tbsp fresh coriander choppedgtgt 23 cup full cream milkgtgt 2 tbsp vegetable oilgtgt A few pickled onionsMethodSeason the lamb with salt and vinegar Then marinate it with brown onion paste chilli powder and garam masala Put the potatoes and turnip in a saucepan cover with water mdash it should have a depth of two inches in the pan Season with salt First bring the potatoes and turnips to a boil then reduce them to a simmer and cook them for 12 to 15 minutes until very tender Strain the pieces Take a small bowl to fold in the butter with lemon zest two tablespoons of scallions and a portion of the chopped dill and coriander Add this mixture to the drained potatoes and mash everything together Pour milk into the mash add salt and cover to keep it warm Preheat a large skillet over mediumhigh heat and add vegetable oil to it When it begins to simmer add the lamb chops and cook until they turn brown mdash it should take around four minutes per side for medium rare to medium texture Plate the lamb chops and potatoes garnish the dish with the remaining scallions and dill You can serve the dish with pickled onionsBy Sherry Mehta chef