He’s eaten his way through 14-course menus at 500 of the world’s finest restaurants and that’s not counting all that he has eaten on the streets. He’s on first name terms with such celeb chefs as Alain Ducasse, Antonio Mossiman and Wolfgang Puck. Inventor of Cali-fusion Cuisine.
Last meal?
Something I have never eaten in all my life.
Signature Recipe
The Peak
(A baked and still frozen ice-cream sweet)
Time To Prepare
90 Minutes
Ingredients
Milk 3 lts
Cardamom Powder 2 gms
Sugar 500 gms
Saffron 1 gm
Lemon Juice 5 ml
Egg White 90 ml
Grain Sugar 400 gms
Apples 200 gms
Kiwi 2 No
Musk Melon 200 gms
Goose Berry 50 gms
Strawberries 40 gms
Orange Reduction 30 ml
Alphonso Mango 300 gms
Mint Few Sprigs
Rasgulla 4 No
Kala Jamun 4 No
Sponge Sheet 1 No (12" /12")
Instructions
Reduce milk To 1/4th volume. To this mixture add cardamom powder and sugar. Cool and churn . Line the bombe mould with thin layer of sponge. Put 1 rasgulla, 1 gulab jamun, dices of mangoes in the cavity. Top with a scoop of ice cream. Seal the bottom with another layer of sponge. Freeze the Moulds till hard. De-Mould the entire bombe. Cover with stiff meringue. Gratinate and serve garnishedwith fruits and fruit coulis.
Note
For making a meringue mix eggwhites, sugar, a drop of lemon juice and then beat this mixture till stiff.
