Serves:
Four
Time
required: 45 minutes plus chilling time
1
1/2 ltrs milk
15
g dry rose petals
250
g sugar
1
tin condensed milk
15
ml rose syrup
20
g almond slivers
Soak
the rose petals in warm water and then make a paste out of them with a mortar
and pestle. Set aside.
Heat
the milk in a heavy bottomed pan. Continue to boil till it reduces to 1/3rd the
quantity. Add the rose petal paste, sugar and condensed milk, and simmer for
another five minutes. Remove from heat; add the rose syrup and the almond
slivers. Transfer into kulfi moulds and freeze for eight to 10 hours. Demould
the rose petal kulfi and serve with falooda.
Apple
Jalebi With Pistachio Rabri
Serves:
Four
Time
required: 1 hour 15 minutes plus fermenting time
500
g apples
750
g sugar
500
g refined flour
10
g baking soda
100
ml yoghurt
water
as required
1
litre milk
1
tin condensed milk
75
g pistachios, chopped
1
g saffron oil for frying
To
prepare the jalebi batter:
Combine
the refined flour with the baking soda, yoghurt and about 1 litre water.
Leave overnight to ferment.
To
prepare the rabri:
Boil
the milk and reduce it till thick.
Add
100 g of sugar and the condensed milk. Add the chopped pistachios and set aside
to cool.
For
the jalebi syrup:
Boil
a litre of water with the rest of the sugar and make a thick sugar syrup. Add
the saffron and set aside.
For
the apple jalebis:
Slice
and core the apples 5 mm thick. Dip the slices in the jalebi batter and deep fry
till golden. Transfer into the sugar syrup. Let them soak in the
syrup.
Remove
and serve with the pistachio rabri.
Cream
Cheese Filled Crepes With Walnut And Orange Sorbet
Serves:
Four
Time
required: 40 minutes plus chilling time
For
the pancakes:
100
g flour
250
ml milk
2
eggs
100
g sugar
For
the filling:
80
g cream cheese
30
g walnuts, chopped
5
g lemon zest
120
ml orange juice
For
the sauce:
50
g sugar
100
ml orange juice
15
g butter
For
the sorbet:
100
g sugar
100
ml orange juice
200
g ice cubes
To
prepare the batter: Mix in all the ingredients for the pancakes to obtain a thin
batter-like consistency. Set aside.
To
prepare the filling: Mix the walnuts with the cream cheese along with the lemon
zest. Set aside.
To
prepare the sauce: Melt the sugar in a pan, add the orange juice and bring to a
boil. When it thickens, add the butter. Bring again to a rolling boil and set
aside when it becomes syrup-like.
To
prepare the sorbet: Boil the sugar with the orange juice and reduce to half.
Allow to cool. Mix in the ice and blend in a mixer till it becomes smooth.
Freeze for an hour. Remove and blend again to form fine orange-flavoured ice
crystals.
To
prepare the cream cheese-filled crepes:
Heat
a non-stick pan and make very thin pancakes with the pancake batter.
Set aside. When the pancakes have cooled, scoop out portions of the cream cheese
mixture, place them on the pancakes and roll each pancake like a cigar. Line
them up on a serving platter. Pour the warm sauce over the crepes and top each
with a scoop of the orange sorbet.
Chocolate
And Apricot Mousse With Litchi Soup
Serves:
Four
Time
required: 30 minutes plus setting time
2
eggs
400
g dark chocolate
100
g cream, boiled
100
g sugar
30
ml rum
100
g whipped cream
60
g dried apricots, sliced
150
g canned litchis
Separate
the egg yolks from the egg whites and set aside.
Melt
the chocolate in a double boiler and add boiled cream to it, to make
a smooth chocolate cream.
Whisk
the two egg yolks and 60 g of sugar over a double boiler to obtain a ribbon
consistency.
Add
the rum to this mixture and whisk till fluffy. Fold the chocolate cream into the
fluffy egg mixture and then fold in the whipped cream and set
aside.
Finally,
add the sliced dried apricots into the chocolate mixture and let it set in a
deep mould. This is the mousse.
In
the meantime, boil the canned litchis with the syrup and add the rest of the
sugar.
Cool
this mixture, puree and strain it.
Serve
chilled with the chocolate mousse.
Caramelised
Vanilla Risotto Pudding
Serves:
Four
Time
required: 50 minutes
30
g butter
180
g Arborio rice
1
vanilla bean (split)
400
ml water
400
ml milk
100
g sugar
10
ml vanilla extract
180
ml cream
2
egg yolks
Heat
the butter in a saucepan over moderate heat. Add the rice and cook for three
minutes. Then add the vanilla bean. Set aside.
Combine
the water and milk in a saucepan over moderate heat and simmer. Add the milk
mixture to the rice, one cup at a time, stirring occasionally, until the liquid
has been completely absorbed. Remove the vanilla bean, and stir the sugar and
vanilla extract through the rice.
Whisk
together the cream and egg yolks, stir into the risotto on serving plates and
sprinkle with extra sugar.
Heat
a large metal cook's spoon or brulee iron over high heat. Run the spoon or iron
over the sugar until it melts and is golden. Serve.
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