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
Gary Sidhu, chef/owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
