If you think hilsa should be dipped and eaten only with thick mustard sauce or kulfi should be had only with faluda, then think again! Here’s a palate of contemporary fusion cuisine for the global Indian, who likes a bit of tartar sauce on his dum aloo or gulab jamuns dripping in chocolate fondue!(Serves 1 portion)
Ingredients
Rasmalai 2 pieces, Fresh mascarpone cheese, 40 gms , Whipped cream 40 gms, Gelatin, 1 leaf , sponge (as required for base), Nutmeg powder, small pinch, Raisins, (few, soaked in rum)
Method
Soak the gelatin leaf in the syrup of the rasmalai, warm it gently, cool. Cream the mascarpone to a smooth and thick paste, add raisins, nutmeg, and gelatin syrup. Also add half of the rasmalai cut into chunks. Fold in the whipped cream. Take an individual mould, line it with a thin layer of sponge at the base. Pour in the rasmalai-mascarpone mixture. Set for 1 hour in the deep-freezer. Take the mould out and top it with the slices of remaining rasmalai. Glaze, de-mould and serve.
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