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.
- 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
- 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.