Recipe by: Tahila
Tahila's Jalebi Petit Gâteau
Pistachio Sponge Cake
2 eggs
115g sugar
125g flour
1tsp Baking Powder
80g Milk
60g butter
1tsp Vanilla Paste
90g Pistachio Praline
- Whisk eggs and sugar until light and fluffy, ribbon stage.
- Heat the milk, butter, glucose, vanilla and pistachio paste/praline together. Allow to cool to room temperature.
- Sift four, baking powder and salt into the egg mixture, add all at once. Give it a gentle mix until just combined.
- Add in the warm milk mixture all at once and mix gently until combined.
- Pour into a lined baking sheet and bake at 150°C for 15 minutes.
- Remove from the oven and allow to cool slightly before removing from the tin.
Cardamom Namelaka
100g milk
175g white chocolate
1g crushed cardamom
4g gelatine leaves, bloomed
200g cold cream
- Heat up milk with the cardamom and pour over white chocolate. Mix until chocolate is melted.
- Add in the gelatine leaves, make sure the mixture is warm
- Add the cold cream, cover with cling wrap and set in the fridge for 1hr
- Once set, whip in a stand mixer until light and fluffy.
Jalebi
60g flour
1/2tsp baking powder
2tbsp cornflour
60g yoghurt
20g melted butter
120g water
1tsp red food colour
- Combine all of the ingredients in a mixing bowl and mix until well combined
- Heat oil on medium heat, place the batter into a bottle or piping bag.
- Gently squeeze the batter into the oil in a spiral shape. Remove once crispy
Syrup
125ml water
125ml sugar
4 threads Saffron
1 cinnamon stick
1 cardamom pod
- Combine all of the above ingredients in a saucepan and simmer until it reaches thread stage.
- Place hot Jalebi into the syrup to soak.
- Remove the jalebi and serve
Pomegranate Caviar
1 cup pomegranate juice
2tbsp sugar
1tsp agar agar
- Combine the ingredients in a pot and bring to the boil
- Remove from heat. Using a syringe, gently drop the liquid in a chilled jug of oil to make the caviar.
- Strain and rinse caviar before serving
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