A delightful fusion of Indian and Western dessert craft
This treat features layers of rasmalai-infused thandai crème brûlée, pistachio dacquoise, and a rich saffron and ivory mousseline cream. Each bite is a simple yet heavenly experience, bringing together the best of both worlds for your sweet enjoyment.
Recipe Of Nirvana Petit Gateaux
Recipe courtesy Avishek Singha, executive pastry chef, Bengaluru Marriott Hotel Whitefield
Ingredients
For the Pistachio Dacquoise
Egg white 1.8 ounces
Caster sugar 1.8 ounces
Pistachios powder 1.9 ounces
Pastry flour 0.6 ounce
Icing sugar 1.2 ounces
Saffron rasmalai 2 pieces
For the Thandai Crème Brûlée
Milk 3.5 ounces
Cream 3.5 ounces
Sugar 3.5 ounces
Caster sugar 0.7 ounce
Eggs 3
Ready to use thandai masala powder 7 ounces
Saffron, a pinch
For the Saffron and White Chocolate Mousseline Cream
Egg yolk 3
Sugar 0.8 ounce
Milk 1.2 ounces
White chocolate 6.6 ounces
Gelatin 0.07 ounce
Whipped cream 6.6 ounces
Saffron, a pinch
Steps To Make Nirvana Petit Gateaux
For the pistachio dacquoise, whisk egg white and sugar to get soft peaks in a meringue. Then fold in pistachio powder and flour in it.
Spread out like a sheet on parchment paper lined in a tray and bake at 400 degrees Fahrenheit for 10 to 14 minutes.
For the thandai crème brûlée, heat milk and cream together in a saucepan with saffron. Cool the mixture, then add thandai and egg yolk.
Pour the mix on a lined tray and bake at 320 degrees Fahrenheit for 20 to 25 minutes. Then cool and freeze in a deep freezer.
To make the mousseline cream, make an anglaise with egg yolk, saffron, and milk, then pour it over chocolate and make a ganache. Fold in whipped cream and gelatin.
How to Assemble
To assemble, take a silicone mold or lined cake ring, and pour white chocolate mousseline cream in it, followed by rasmalai, then the thandai crème brûlée.
Now fill it with white chocolate mousseline cream and put the pistachio dacquoise.
Freeze it, then demold and garnish the dessert before serving.
