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Desserts

Daulat Ki Chaat (Saffron Mousse)

By Chef Gaurav Anand, 18 Sep, 2019 10:30 PM

    Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City restaurants, is one of the youngest restaurateurs in the city.

     

    Ingredients

    • 2 cups whole milk
      1 cup whipping cream
      Pinch of saffron
      4-6 slices of rum baba cake
      Fresh fruit (berries)
      Almond flakes, candied pecans, edibles flowers (optional) for garnish

    Preparation

    • Boil the milk with the saffron so that the colour of the milk changes to a light yellow. Once the milk has cooled, add cream and whisk till frothy in texture.
    • Layer pieces of rum baba cake in a bowl (or any other soft sponge like cake, soaked with rum) with the berries. Pour the cream froth mixture on top of the cake.
    • Garnish with almond flakes, candied pecans and edible flowers.

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