Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City restaurants, is one of the youngest restaurateurs in the city.
Ingredients
2 cups whole milk 1 cup whipping cream Pinch of saffron 4-6 slices of rum baba cake Fresh fruit (berries) Almond flakes, candied pecans, edibles flowers (optional) for garnish
Preparation
Boil the milk with the saffron so that the colour of the milk changes to a light yellow. Once the milk has cooled, add cream and whisk till frothy in texture.
Layer pieces of rum baba cake in a bowl (or any other soft sponge like cake, soaked with rum) with the berries. Pour the cream froth mixture on top of the cake.
Garnish with almond flakes, candied pecans and edible flowers.
Next time you fight for the biggest pie of the birthday cake, remember this. Scientists have evolved a method that will help share cake between two people in equal pieces and in such a way that no one feels robbed.
Almond triangles stuffed with gulkand flavoured mawa. This is a unique sweet, which I created last Diwali. It is impressive in its flavour and easy to cook as well. Preparation time:…
