For Spiced Wine Poached Plums
- 300g firm black plums
- 120g Chardonnay or Pinot Noir
- 1 cup of water
- 50g caster sugar
- 1/2 tsp cardamom ground
- 4 each cloves
- 1 each vanilla beans
For Yogurt Panna Cotta
- 1/2 tsp. powdered gelatine
- 10g chilled water
- 220g cream
- Cut each vanilla bean in half
- 27g caster sugar
- 210g unsweetened greek style yogurt
- For Spiced Wine Poached Plums
- Prepare an ice bath and refrigerate it. Cut the plums in quarters and remove the stones.
- In a small sauce pan, over low heat, mix the chardonnay, water, caster sugar, cardamom ground and cloves.
- Split the vanilla bean in half and scrape the seeds out. Add this with the pod into the poaching liquid.
- Simmer the mixture.
- When small bubbles form around the edge of the pan, add the plums.
- Cook the plums until they are soft but still holds its shape.
- Turn off the fire and cool the plums, vanilla pod and cloves in a bowl over the ice bath.
- Bring the syrup to a gentle boil. Once cool, tip it back to the poached plums.
For Yogurt Panna Cotta
- Add powdered gelatine and chilled water in a small bowl. Stir until the gelatine is well hydrated. Set it aside.
- Split the vanilla bean in half and scrape the seeds out. Add this to the cream including the pods.
- Tip the sugar into the cream and cook it to a gentle simmer (around 70 C) Add the hydrated gelatine and stir well. Remove the vanilla pods.
- Pour half of the cream on to the yogurt and mix with a whisk. Add the rest of the cream and stir well.
- Transfer the mixture in a spouted container.
- Pour the mixture on serving glasses and chill for at least 3 hours.
- Top with poached spiced plums just before serving.
— Chef Elaine Young, Consultant Pastry Chef at Bliss Chocolates Churan Aamrakhand
- Mango pulp 50 grams
- Sugar 150 grams
- Cardamom green powder 1 grams
- Nuts cashew 4 pieces
- Butter table 3 grams
- Flour maida 20 grams
- Baking powder 1 gram
- Chat masala 1 gram
- Chilli flakes 1 gram
- Cream charger 1
- Curd 100 gram
Method For Curd
- Tie fresh curd tightly in muslin or cheese cloth for draining water, hang it for 2 hours
- Take the hang curd and whisk it, beat it well to a smooth paste
Take ripe mango. Process until smooth paste and strain it.
- Add maida in a bowl and mix butter, sugar, baking powder, salt and make dough , keep it for resting in Refrigerator for 6 hours
- Roll the dough and make 5 mm thick sheet and cut it with round cutter, bake it at 180’C for 10 minutes
- Caramelize the sugar and add the roasted nuts, chilli flakes and chaat masala ,let it cool.
- Once it is set crush spicy cashew nut nougat with the help of rolling pin
- Add sugar to cream curd little by little and continue to whisk, stir in the mango pulp
- Add cardamom powder. Stir it until it is mixed properly
- Pour this mixture into the cream whipper and chill in the refrigerator for two hours.
- Screw on 1 N20 cream charger and shake vigorously. Upside-down before dispensing.
- On the plate arrange roundel of sable and dispense the flavoured mango
- Garnish with spicy nougat
— Lakhbir Singh Chef de Cuisine Shangri-La Hotel