GOBINDO BHOG KHEER, NUTS, SORBET, AIR DRIED FRUITS

by MANISH MEHROTRA

INGREDIENTS

Kheer 35g gobindo bhog rice / 100g condensed milk 500ml full cream milk

Method

Wash the rice a couple of times and soak it in water for at least an hour, strain and reserve. In a saucepan bring the milk to a boil and add the soaked rice to the milk. Stir constantly till the mixture thickens and the rice is completely cooked. Cool the kheer and add the condensed milk. Check for sweetness. Reserve 30 grams of the cooked kheer for the wafer and reserve the rest till needed.

White chocolate sticks

30g white chocolate / piping bag / parchment paper

Method

Melt the white chocolate in a double boiler. Temper the chocolate if required. Pipe in straight lines over the parchment paper and leave it to set at room temperature. Once set, store it in an airtight container.

Kheer wafer

30g cooked kheer, thick / silpat / palate knife

Method

Pre Heat the oven to 150C Cook the reserved kheer until it thickens. Chill and purée the kheer until it is smooth. Spread the kheer purée on a silpat using a palate knife until a thin layer is formed. Bake it for 8 to 10 minutes till the wafer gets a light brown color.

Serve With

1 scoop pistachio ice cream / 1 quenelle mango sorbet / 1 quenelle black currant sorbet / air dried strawberries / air dried blackcurrant / air dried mango air dried raspberries / slivered almonds mint sprigs roasted cashew nuts

Serving

Spoon the kheer in a plate and spread it in a circle. Spread the air dried fruits, nuts and mint leaves randomly all over the kheer. Place the pistachio ice cream scoop at the top of the plate, the mango sorbet below right hand side of the plate and the blackcurrant sorbet below left hand side of the plate. Break the kheer wafer into shards and arrange three of them at different angles over the kheer.