An amazing innovative and simple recipe submitted as part of chef Kunal’s Profile feature at Finediningindian.com in Indian Chefs . We can give an online boost to your profile and thats our duty to deliver for our Indian chefs write to us at [email protected] or [email protected]
BLACK CARDAMOM spiked CHOCOLATE MOUSSE
- Dark Chocolate 250gm
- Butter 350gm
- Egg Yolks 250gm
- Sugar 290gm
- Whipped Cream 350gm
- Black cardamom powder 8gm
- Rum(optional) 50gm
- Choco sponge base 20 squares (1inch x 1inch)
Start by melting the butter and chocolate together over a double-boiler till 45deg c and mix well. Add in the spice powder and keep warm. Whisk the eggs and sugar over the same double-boiler to a thick sabayon using a whisk. Alternatively the sugar can be adjusted with 2 tablespoons of water and heated to 121deg c and combined with the yolks in a machine to yield a thick sabayon.
Fold the melted chocolate mix into the sabayon, and follow it up with the whipped cream and rum.Set in a pyramid shaped mould ( as in picture), place thin squares of chocolate sponge doused in rum and freeze. Unmold it, torch to smoothen, refreeze and glaze it with a lukewarm chocolate glaze and coat the edges with grated white chocolate.
Attach smears of Dark chocolate to the edges and serve with a Rose Lassi and Chikki Crackers
Recipe and Photo : CHEF KUNAL Professional Hotelier India [email protected]
Nougatine Crackers (almond ckikki) – This Humble Indian classic sweet-snack is really easy, you just need to be careful with the procedure.
- Sugar 250gm
- Water 50gm
- Almond flakes 180gm
- Nutmeg powder 5gm
- Butter 50gm
Start by toasting the almond flakes at 180deg C for 8-11 mins and cool. Heat water and sugar till it caramelizes and add in the roasted almond flakes and butter. Roll out in between two silicone sheets out to a desired thinness and allow to cool down. Break into the desired shape and store in a dry and cool place. Use as directed in a picture in the form of a stack or simply let creativity take control.