DESSERTS Flashcards
(8 cards)
GULAB
DESCRIPTION:
REDUCED MILK SOLID FRITTERS (GULAB JAMUN), “GUAYAQUIL” SINGLE ORIGIN ROSE SCENTED 64% DARK CHOCOLATE (ECUADOR), TAHITIAN-VANILLA ICE CREAM, PASSION FRUIT CHOCLATE LEAFS, PISTACHIO CREMEUX, MANGO & BERRIES
STORY / INSPIRATION:
GULAB (ROSE) JAMUN IS ONE OF THE MOST POPULAR SWEETS FROM INDIA AND IS EATEN IN ALMOST EVERY STATE IN SOME FORM OR THE OTHER. IT IS MADE WITH MILK SOLIDS TRADITIONALLY CALLED KHOYA, REDUCED TO A CONSISTENCY OF SOFT DOUGH AND THEN FRIED. AFTER FRYING IT IS DIPPED IN ROSE SCENTED SWEET WATER. HENCE THE NAME, ‘GULAB’ MEANING ROSE AND ‘JAMUN’ IS A NAME FOR BLACK PLUM BECAUSE OF ITS
SIMILAR SIZE AND SHAPE. WE ARE CELEBRATING THIS ALL TIME FAVORITE DESSERT IN THE
MOST PROGRESSIVE FORM. IT CONSISTS OF A BITTER CHOCOLATE ROSE WHICH IS MELTED WITH VANILLA CRÈME TABLE SIDE AND MADE INTO A CHOCOLATE DIPPING SAUCE (GANACHE).
ALLERGEN:
DAIRY , SOY , TREENUTS, GLUTEN
CROCKERY / SETUP:
FORK, KNIFE, DESSERT SPOON, MINI WHISK
PRE PLATED / SHARING:
PRE-PLATED (A-LA-CARTE – DESSERT)
ACCOMPANIMENTS:
VANILLA SAUCE (TO BE POURED ON CHOCOLATE ROSE)
SERVING TEMPERATURE:
WARM & COLD
- LESS SWEET THAN TRADITIONAL GULAB, YET MORE COMPLEX.
- ORIGINATED IN PERSIA.
- JAMON IS NORMALLY MADE FOR KIDS.
- GOULAB JAMON LOOKS LIKE DONUT HOLE.
MISHTI DOI (EAST INDIA/ WEST BENGAL)
DESCRIPTION:
MISTI DOI, SHRIKHAND SAAFRON FROZEN YUGORT (BASED ON SAVORY SAAFRON BEVERAGE) , FAUX YOGURT SHROOMS, POMEGRANATE & RASPBERRY
STONES, ALMOND CAKE, CARMELIZED YUGORT & PISTACHIO SOIL (FREEZE DRIED PISTACHIO PARLINE).
STORY / INSPIRATION:
DOI IS AN INDIAN TERM FOR THE PROBIOTIC YOGURT ALSO CALLED CURD, MADE BY FERMENTING COW’S MILK. SHRIKHAND IS A TRADITIONAL MAHARASHTRIAN DESSERT MADE BY HUNG CURD AND FLAVORING IT WITH NUTMEG, GREEN CARDAMOM, SAFFRON, CRUSHED PISTACHIO AND ALMONDS. IN BENGAL, ANOTHER VERY INTERESTING VERSION OF DAHI IS KNOWN AS MISHTI DOI WHICH IS SWEETENED WITH JAGGERY AND DATE MOLASSES. DURING CHEF RUCHIT’S JOURNEY TO THESE STATES, THE IDEA OF THIS DESSERT GOT INVENTED TO REVOLVE AROUND THE DIFFERENT VERSIONS OF SWEET YOGURT PREPARATIONS IN INDIA, BY MAKING FAUX YOGURT SHROOMS USING MODERN GASTRONOMY TECHNIQUES.
ALLERGEN:
DAIRY , TREE NUTS (PISTACHIO, ALMOND)
CROCKERY / SETUP:
DESSERT SPOON
PRE PLATED / SHARING:
PRE-PLATED (A-LA-CARTE)
SERVING TEMPERATURE: CHILLED
PREPARATION TIME: 8 MINUTES
FAUX = FAKE
RASMALAI (EAST INDIA/ WEST BENGAL)
DISCRIPTION-
“AERATED BAKED COTTAGE CHEESE (CHENA) AND REFRESHING STRAWBERRY AND LIME COMPOTE INSERTED IN ALMOND CREAM GLAZED WITH WHITE MILK GLAZE, PLACED ON PISTACHIO & MORINGA JOCONDE, GARNISHED WITH STRAWBERRY RIBBLE ON TOP OF LIME CREAM ON SIDE WE HAVE SAFFRON AND CARDAMOM INFUSED SWEET MILK”. PISTACHIO JOCONDE, ALMOND CREAM, COTTAGE CHEESE SPONGE, STRAWBERRY AND LIME COMPOTE,LIME CREAM ,STRAWBERRY RIBBLE, DEHIDRATED ROSE, TOASTED PISTACHIO, SAFFRON AND CARDAMOM FLAVORED SWEETENED CREAM.
STORY/INSPIRATION-
AT MUSAAFER, WE PAY HOMAGE TO THE ICONIC INDIAN DESSERT, RASMALAI, ORIGINATING FROM THE EASTERN STATE OF WEST BENGAL. OUR RENDITION OF THIS BELOVED SWEET DELICACY INVOLVES A CREATIVE REINTERPRETATION THAT AIMS TO ELEVATE ITS FLAVORS AND TEXTURES. TRADITIONALLY , RASMALAI COMPRISES HAND-PRESSED DUMPLINGS OF INDIAN COTTAGE CHEESE, SOAKED IN SAFFRON AND CARDAMOM-INFUSED SWEET CREAM. WE HAVE REIMAGINED THIS CLASSIC BY DECONSTRUCTING ITS ELEMENTS AND PRESENTING THEM IN A CONTEMPORARY FORMAT. INSTEAD OF THE USUAL SOLID POACHED MILK, WE’VE CRAFTED A LIGHT AND AIRY COTTAGE CHEESE SPONGE, PROVIDING A DELICATE YET SATISFYING TEXTURE REMINISCENT OF THE ORIGINAL DISH. COMPLEMENTING THIS SPONGE IS A LUSCIOUS ALMOND CREMEAUX, ADDING A CREAMY RICHNESS THAT ENHANCES THE OVERALL INDULGENCE. OUR INTERPRETATION OF RASMALAI AT MUSAAFER SEEKS TO HONOR THE ESSENCE OF THIS ICONIC DESSERT WHILE OFFERING A UNIQUE AND INNOVATIVE CULINARY EXPERIENCE THAT DELIGHTS THE SENSES AND CAPTIVATES THE PALATE.
ALLERGEN:
DAIRY , GLUTEN, NUTS
CROCKERY / SETUP:
FORK AND SPOON
PRE-PLATED / SHARING:
PRE-PLATED
ACCOMPANIMENTS:
SAFFRON AND CARDAMOM
SERVING TEMPERATURE:
COLD
PREPARATION TIME:
6 MINUTES
RAS = SWEET
MALAI - MILK FAT
- LIGHT DESERT
PAAN
DISCRIPTION-
“An experience post-meal bliss with our refined Indian delicacy: W2 Callebaut & Valrhona couverture white chocolate encasing a harmonious blend of
dehydrated Paan leaves, rose petal compote, and a symphony of spices including
cardamom, clove, fennel, dates, peppermint, areca nut, and more. Delight in the
crispy texture of raspberry and dhanadal.
STORY/INSPIRATION-
“Embark on a journey of flavor reminiscent of lively streets
and vibrant gatherings with our homage to the beloved paan tradition. Inspired
by the late-night queues and jovial atmospheres surrounding paan shops, we’ve reimagined this cherished delicacy into a decadent chocolate creation. Each bite is an ode to the rich cultural tapestry of India, blending the essence of paan spices with the indulgence of fine chocolate. Adorned with edible gold, our paan-shaped chocolates offer a symphony of taste and tradition. Experience the recreation of heritage and innovation as we invite you to indulge in a culinary
masterpiece unlike any other.”
ALLERGEN :
DAIRY , NUTS
PRE PLATED / SHARING :
PRE PLATED
ANJEER
DESCRIPTION:
FIG PATE DE FRUIT, FIG VANILLA CHANTILLY, VEGAN BISCUIT, FIG AND LIME COULIS, FRESH FIG, ANJEER BARFI (FUDGE), CHIA SEED CRUMBLE, MAPLE AND
BLACK PEPPER SORBET, PANTOS FLOWER, GRATED NUTMEG.
STORY/INSPIRATION:
ANJEER BARFI, A NOSTALGIC INDIAN SWEET MADE WITH FIGS, HAS BEEN REIMAGINED USING LOCAL BLACK MISSION FIGS FROM TEXAS, BLENDING
TRADITION WITH MODERN FLAVORS. AT MUSAAFER, WE RECREATE DESSERTS TO BE
LIGHTER AND HEALTHIER WITHOUT SACRIFICING TASTE. THIS VEGAN ANJEER BARFI
FEATURES MULTIPLE TEXTURES—CRUMBLY, CHEWY, WHIPPED, AND FRESH—COMBINED WITH THE RICH FLAVORS OF FIGS, AND A BRIGHT
FIG-LIME COULIS. A HINT OF BLACK PEPPER ADDS A PEPPERY TWIST, MAKING THIS
DESSERT A CELEBRATION OF HERITAGE, LOCAL INGREDIENTS, AND INNOVATIVE CRAFTSMANSHIP.
ALLERGEN : GLUTEN, NUTS
CROCKERY / SETUP :
FORK AND KNIFE
PRE PLATED / SHARING :
PRE PLATED (DESSERT – DIWALI MENU)
SERVING TEMPERATURE :
ROOM TEMPERATURE
HALWA (“HALVA”)
DESCRIPTION:
WHOLE WHEAT FLOUR PUDDING (WARM FUDGE), ON TOP OF NARANGI (ORANGE) PASTRY WHICH HAS THE LAYER OF APRICOT AND ORANGE COMPOTE, BAKED MILK CAKE, NARANGI (orange) CREAM, ON SIDES: TIL (SESAME) LADOO (OFF WHITE) ,MOTICHOOR (CHICKPEA) LADOO (ORANGE), MATHURA PEDA (CARMELIZED MILK) LADOO (WHITE), CITRIC JEL, SANDALWOOD, & LEMON BALM MICROGREENS. SERVED WITH EDIBLE AROMA SPRAY (SAAFRON, ROSE WATER, HONEYSUCKLE, AND SANDLEWOOD)
STORY AND INSPIRATION:
-HALWA IS A RICH, TRADITIONAL DESSERT POPULAR
ACROSS SOUTH ASIA, THE MIDDLE EAST, AND PARTS OF THE MEDITERRANEAN. ITS NAME IS DERIVED FROM THE ARABIC WORD “ḤALWĀ,” MEANING “SWEET.” THE DISH COMES IN MANY VARIETIES, WITH INGREDIENTS AND PREPARATION METHODS VARYING BY REGION AND CULTURE.IN INDIA THERE ARE DIFFERENT TYPES OF HALWA, HERE WE ARE GOING TO REPRESENT THE WHOLEWHEAT FLOUR HALWA WHICH IS AN INSPIRATION FROM NOSTALGIC MEMORIES OF GURUDWARA.
LIVING IN SINGAPORE AS AN INDIAN NATIVE, I OFTEN YEARNED FOR THE WARMTH OF HOMEMADE FOOD. ONE DAY, A FRIEND INTRODUCED ME TO THE GURUDWARA AT SILAT ROAD SINGAPORE, AND IT CHANGED EVERYTHING.
THERE, AMIDST THE SOOTHING HYMNS, I TASTED KADA PRASAD—A WARM, GHEE-LADEN HALWA THAT INSTANTLY TRANSPORTED ME BACK TO CHILDHOOD
FESTIVALS AT HOME. PAIRED WITH A FRESH ORANGE, IT WAS SIMPLE YET DIVINE, A PERFECT BLEND OF RICHNESS AND ZEST. THE GURUDWARA BECAME MY WEEKLY REFUGE, WHERE STRANGERS FELT LIKE FAMILY, AND THE PRASAD BROUGHT ME
CLOSER TO MY ROOTS.
YEARS LATER, THIS NOSTALGIA CAME ALIVE AGAIN WHEN CHEF MAYANK PREPARED KADA PRASAD IN HIS UNIQUE STYLE. I LEARNED THE RECIPE FROM HIM AND GAVE THE DISH AN ENTIRELY NEW AVATAR, BLENDING TRADITION WITH INNOVATION WHILE
PRESERVING ITS SOULFUL ESSENCE.
ALLERGEN:
DAIRY, GLUTEN, NUTS, SESAME
CROCKERY / SETUP :
FORK AND KNIFE
PRE PLATED / SHARING :
PRE PLATED
ACCOMPANIMENTS : NONE
TIL AND BESAN LADOO
DESCRIPTION-
SESAME PRALINE CENTERED INSIDE THE CHICKPEA FLOUR
GANACHE, SPRAYED WITH WHITE AND GREEN CHOCOLATE, AND SERVED ON TOP OF
GAJAK (SESAME AND JAGGERY CRUMBLE) SAND.
STORY/INSPIRATION- THE INSPIRATION FOR THIS DISH COMES FROM THE
CHILDHOOD, WHERE SESAME PLAYED A CENTRAL ROLE IN OUR HOUSEHOLD.
GROWING UP IN A FARMING FAMILY, SESAME WAS ABUNDANTLY HARVESTED AT
HOME, AND MY MOTHER WOULD PREPARE HOMEMADE SESAME TREATS EVERY
WINTER, PARTICULARLY AROUND MAKAR SANKRANTI IN JANUARY. THESE
DELICACIES, LIKE BESAN KE LADOO, BECAME A SYMBOL OF WARMTH, TRADITION,
AND CELEBRATION.
DRAWING FROM THOSE MEMORIES, I HAVE REIMAGINED THIS BELOVED CLASSIC
FOR OUR WINTER TASTING MENU. THE DISH IS PRESENTED AS EDIBLE PEBBLES,
CAPTURING THE ESSENCE OF NOSTALGIA IN A MODERN FORM. IT FEATURES A
CHICKPEA FLOUR GANACHE PAIRED WITH A SESAME PRALINE, DELICATELY
SPRAYED WITH COCOA BUTTER TO RESEMBLE NATURAL STONES. THIS CREATION
NOT ONLY PAYS HOMAGE TO THE ROOTS BUT ALSO ELEVATES THE HUMBLE
INGREDIENTS THAT HAVE BEEN A PART OF OUR CULINARY JOURNEY.
ALLERGEN :
DAIRY, SESAME
CROCKERY / SETUP :
FORK AND KNIFE
PRE PLATED / SHARING :
PRE PLATED
ACCOMPANIMENTS : NONE
Citrus Sorbet
DESCRIPTION:
citrus juice of Meyer lemon, kumquat, grilled orange, lime and lemon, infused with mint, ginger, honeysuckle, and Himalayan pink salt. Shaped into orange segment (has sunflower seeds as orange seeds).
STORY/INSPIRATION-Winter brings an abundance of citrus fruits, which are rich in vitamin
C—a crucial nutrient for maintaining healthy skin and overall well-being during colder months.
This sorbet celebrates the season’s vibrant flavors with a blend of Meyer lemon, kumquat,
orange, lime, and lemon juice. The preparation incorporates a unique twist by grilling the
orange, enhancing its natural sweetness and adding a subtle smokiness.
To balance the citrus’s bright and tangy notes, the sorbet is infused with ginger, mint, and
honeysuckle. These ingredients not only provide warmth but also elevate the flavor profile with a refreshing and aromatic depth. A drizzle of honey ties all the elements together, creating a harmonious and healthful dessert perfect for winter indulgence.
ALLERGEN: Nut (sunflower)
CROCKERY / SETUP : spoon
Garnish: Sunflower sprouts
