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.
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
He Has Been Using Spices Regularly Since The Time He Started Cooking And Ever Since He Had His First 'homemade Indian Chai' Which Had Ginger, Cardamom And Cinnamon.
A twist in the tale: Golgappas that are covered with chocolate and coconut, stuffed with candied peanuts and strawberries and water that is pure vanilla shake!
