GULABJAMUN BRIOCHE PUDDING, RASMALAI CUSTARD

INGREDIENTS

4 gulab jamuns / 6 brioche slices

Soaking mix

100ml whole milk / 100ml double cream 35ml gulab jamun syrup / 1 egg / 20g unsalted butter

Rasmalai custard

200ml whole milk / 200ml double cream 10 saffron strands / 2 egg yolks / 4 green cardamoms / 100g caster sugar

Finishing

100g caster sugar Method

Soaking mix

Whisk all the ingredients together and pass through a fine sieve. Check the sweetness and add a bit more gulab jamun syrup if desired.

Pudding

Take a small cake loaf tin. Line it with baking parchment. Slice the gulab jamuns into 4 to 5 slices each. Dice the butter into small cubes and set aside. Soak the brioche slices and line the mould. Alternate 3 layers of brioche with 2 layers of sliced gulab jamun. Dot to top with diced butter and pour any remaining soaking mix. Set aside for 30 minutes. Pre heat a convection oven to 180C. Bake the pudding for 30min. Check by inserting a metal needle though the centre and it sold come clean. If not give a few extra minutes. Cool in a refrigerator. Remove from the mould and slice into 4 portions.

Rasmalai custard

Heat the milk with crushed green cardamoms and saffron. Let it come to a boil and then add the double cream and reduce the flame. In a bowl mix the caster sugar and egg yolks. Add a quarter of the warm milk and temper the egg yolk-sugar mix. Then add the egg and sugar mix back into the rest of the milk and cream. Stir continuously scraping the bottom of the pan. Do this till the custard starts to thicken and coats the back of the spoon. Set aside.

Assembly

Heat the pudding in a microwave for 20 seconds. Sprinkle castor sugar and caramelize the top using a blow torch. Serve with warm rasmalai custard.

by JITIN JOSHI