Sugar: 7 g
Whipping Cream: 100 g
Agar Agar: 1.5 g
Ready made Phirni: 100 g
Chopped toasted Almonds: 13 g
Chopped Pistachio: 13 g
Chopped cashews: 5 g
Cardamom powder: A pinch
Saffron strands: A drop
Orange blossom water (optional): 10 ml
-In a sauce pan warm cream. Add sugar and agar agar when the cream starts to simmer boil.
-Whisk continuously, until the cream thickens.
-Blend the cream base with a hand blender. Add saffron strands, pour into a bowl and let it cool in the fridge.
-Once cold, whip up the agar agar cream base with a whisk until light and fluffy.
-Fold the whipped cream into the phirni and chopped nuts along with orange blossom water. Mould the phirni mousse in a cylindrical mould or set into a shot glass.
Pistachio Tuile Ingredients:
Milk: 25 g
Butter: 50 g
Glucose: 25 g
Sugar: 65 g
Jam pectin: 1.5 g
Lightly toasted almond
and pistachio chopped: 70 g
All purpose flour: 13 g
-Heat milk, butter and glucose till lukewarm.
-Add sugar & pectin, cook to 112C on a candy thermometer.
-Fold in the flour and nuts. Spread the batter very thin around 2mm thickness on the silicon mat.
-Cool down for 5-10 mins in the fridge.
-Bake at 160c for 8-10mins.
-Cut into different sizes to decorate.
Boondhi Caviar Ingredients:
Honey: 43 g
Water: 30 g
Saffron strands: 1-1.5 nos
Agar agar: 1/2 g
Cold vegetable oil like canola: 63 ml
-Reserve canola oil in the freezer. Take a sauce pan and get water and honey to a boil.
-Add agar agar and saffron mix with a whisk.
-Blend the mixture and sieve it. Cool down and pour into a piping bag.
-Pipe drops of the honey saffron caviar in the olive oil. Sieve the caviar and wash with cold water and reserve for garnish.
Also, Follow the best Eggless Chocolate Cake recipe