The recipe consists of 4 elements that are beautifully brought together to tantalise your tastebuds and give a new definition to the word ‘dessert’!
Yoghurt Parfait
INGREDIENTS
50 gm yoghurt, 10 gm egg yolk, 15 gm castor sugar, 1 gm orange zest, 3 gm gelatin (leaf)
Method
• Prepare a sabayon by whipping egg yolk and sugar together.
• Add rehydrated gelatin to this mixture and allow to melt.
• Add the sabayon to beaten yoghurt and mix well.
• Fold this mixture to get a soft beaten creamy consistency.
• Add orange zest to the beaten cream and pour in prepared cylindrical moulds.
• Freeze for 1 hour and then de-mould.
• Cut the cylinders into lengths of 1.5 inches each and retain for use.
Smoked Yoghurt
INGREDIENTS
20 gm yoghurt , 1 gm salt, 1 no. coal
Method
• Take hung curd and add a little salt.
• Place it in a bowl and then place another small bowl inside it.
• Add charcoal to it and pour some melted butter on it.
• Cover the container when the smoke starts appearing.
• Allow it to rest for some time, then remove the coal and retain the yoghurt.
Coconut Meringue
INGREDIENTS
20 gm egg white,10 gm sugar,10 gm coconut powder
Method
• Beat the egg whites and sugar until fluffy.
• Fold in coconut powder and bake at 120° C for 2 hours.
Coconut Lemongrass Sorbet
INGREDIENTS
50 gm coconut milk, 5 gm castor sugar, 10 gm egg white, 5 gm lemongrass, 5 gm liquid glucose
Method
• Boil coconut milk with lemongrass, castor sugar and liquid glucose.
• Allow it to rest and chill.
• Strain it and churn till it becomes creamy.
• Finally, add lightly beaten egg white to this mixture.
Plating
• Spread some smoked yoghurt on the plate with the help of a brush.
• After this, align all the elements on the plate—coconut meringue, coconut lemongrass sorbet and the yoghurt parfait.
• Add a few fresh strawberries and blueberries for a dash of colour.
• Drizzle some honey on the plate and top it with fresh mint leaves .
