Food
Daulat Ki Chaat (Saffron Mousse)
By Chef Gaurav Anand, 18 Sep, 2019
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.
MORE Food ARTICLES
Saffron Rice - Perfect with anything!
There is no such recipe for balti as it actually means the cooking pot the dish is cooked in rather than a particular spice mix.
This recipe brings together two of my favourite ingredients – chocolate and pastry.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Anjali Pathak is an exciting talent in the spice arena with a fun-loving and warm character. Having learnt the basics of Indian cookery from a young age, Chef Pathak has stepped out of her heritage and works with spice and flavours from across the globe.
Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option
