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.
From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice Namaste, Mr Todiwalaʹs Kitchen, Assado, and The Park Café in Victoria Park East still has his feet very much on the ground...running.
