Malpua, wildberry and gulukund roulade
Ingredients
Aata 100 grams (whole wheat flour)
Maida 50 grams (refined flour)
Fennel seeds 10grams
Jaggery 30 grams
Water 100ml
Mixed berries 50grams
Cream cheese 100grams
Sugar 50grams
Gulukund 75 grams
Sliver leaves
Almonds 2 to 3
METHOD
Soak jaggery in water for about three hours or until it gets dissolved.
Now make a batter with aata, maida, fennel seeds and jaggery water.
Make a few pancakes 4 mm thick on medium heat and set them aside to cool down.
In a pan add mix berries and sugar and let them come to boil and remove and let it cool. Mix berry mixture with cream cheese and set in fridge.
For roulade
lay pancakes on a flat surface and smear them with cream cheese mixture and pipe a thick string of gulukund just above the bottom of pancake and make a tight roll and use butter paper or cling wrap to hold and set in fridge for an hour.
When ready wrap silver leaves around it.
Cut and serve chilled with your choice of sauce or garnish.
courtesy Chef Kapil Sethi, Cavalli Caffe
Jaggery crème brulee
Ingredients
Milk 400 ml
Single cream 500 ml
Eggs 3
Jaggery 100 gm
Sugar 100 gm
Method
Heat milk and cream till scalding but not boiling. Dissolve jaggery in the milk and cream then cool slightly.
Beat eggs in a separate bowl till light and fluffy. Slowly pour the cream mixture onto the eggs whisking vigorously.
Pour mixture into individual ramekin molds. Set the ramekins on a baking tray and pour water around the sides of the ramekins to create a water bath.
Place baking tray in an oven preheated to 180 C. Bake for 20 minutes until custard is set. Remove from oven and chill in the refrigerator.
When ready to serve sprinkle sugar on top of the custards and caramelise the sugar using a blow torch or placing close to a grill.
courtesy Ritu Dalmia