Name: Badam Doodh Dessert recipe by Rashmi Ahuja at BetterButter
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 8
Ingredients: For cardamom bavarois:; 300 milliltre milk; 125 milliltre cream; 125 milliltre cream, whipped; 2 cardamom, crushed; 3 egg yolks; 70 grams sugar; 4 sheets of gelatine; For saffron gel:; 100 milliltre water; ¼ teaspoon saffron; 2 tablespoon sugar; 1 sheet of gelatin; For salted almond pistachio crumb; 25 grams salted almonds, chopped; 25 grams salted pistachio, chopped; 25 grams castor sugar; 25 grams almond meal; 15 grams unsalted butter; 25 grams plain flour; For pistachio paste:; 100 grams unsalted pistachio; For pistachio mousse:; 50 grams pistachio paste; 50 millilitre cream, whipped; 20 grams sugar; 1-2 tablespoon milk; For pistachio sponge:; 40 grams pistachio paste; 1 egg white, whisked

Ingredients Serving: 8

For cardamom bavarois:
300 milliltre milk
125 milliltre cream
125 milliltre cream, whipped
2 cardamom, crushed
3 egg yolks
70 grams sugar
4 sheets of gelatine
For saffron gel:
100 milliltre water
¼ teaspoon saffron
2 tablespoon sugar
1 sheet of gelatin
For salted almond pistachio crumb
25 grams salted almonds, chopped
25 grams salted pistachio, chopped
25 grams castor sugar
25 grams almond meal
15 grams unsalted butter
25 grams plain flour
For pistachio paste:
100 grams unsalted pistachio
For pistachio mousse:
50 grams pistachio paste
50 millilitre cream, whipped
20 grams sugar
1-2 tablespoon milk
For pistachio sponge:
40 grams pistachio paste
1 egg white, whisked
20 grams sugar
10 grams flour
For black pepper almond tuile:
1 egg white, whisked
30 grams butter, softened
20 grams confectioners sugar
30 grams all-purpose flour, sifted
¼ teaspoon black pepper, freshly crushed

Instructions

To make bavarois, line a tray (20x20cm) with cling film.
Place gelatin in cold water and let it bloom for 5-7 minutes.
Place the egg yolks and sugar in a bowl and using a whisk beat until pale.
Meanwhile place the milk & cream in a pot with crushed cardamom pods and let it come to boil over medium heat.
As it starts to boil slowly add half of warm milk and cream mixture over the beaten eggs, adding one ladle at a time, while whisking it continuously.
Stirring it constantly cook the mixture until it reaches 80 degrees celsius and coats the back of the ladle.
Remove gelatin leaves from water and squeeze out to remove excess water.
Remove gelatin leaves from water and squeeze out to remove excess water.
Stir in the gelatin and take the pot off the heat.
Strain it through a sieve and let it cool.
Once cooled (under 20C) use a rubber spatula to gently fold in the whipped cream, in two parts, until well combined.
Pour the mixture in the prepared tray, gently shake to level off and let it set in the fridge for 1 hour.
For saffron gel, place the gelatin in cold water and let it bloom for 5-7 minutes.
Place water and sugar in a pot and let it simmer on medium heat to dissolve the sugar.
Stir in the gelatin and take the pot off the heat and add in the saffron.
Once the mixture is cooled down (under 20C) pour it on top of the set cardamom bavarois.
Let it set in the fridge for 15-30 minutes.
For salted almond pistachio crumb, preheat the oven to 150 degrees celsius and line a baking tray with parchment paper.
In a small bowl, mix together flour, almond meal, butter and sugar and crumble between fingertips to form a coarse mixture .
Spread the prepared mixture on prepared baking tray and bake it for 10-15 minutes.
Take it out of the oven and once cooled, mix in the chopped almonds and pistachios.
For pistachio paste, place a pot of water on heat and bring it to boil.
Once boiling add in the pistachio and quickly blanch them for 30-45 seconds.
Strain it through the sieve and peel off the outside brown skin and you will see deep and dark green pistachio from underneath.
Once all the pistachios are cleaned, place them in a hand blender and grind it to form a smooth paste, which will have nice mossy color.
For pistachio mousse, dissolve the sugar in 1-2 tbsp of water and mix it in the pistachio paste.
Add more water if needed, but the mixture should not be too runny.
Using a rubber spatula gently fold in the whipped cream until well combined.
Take a small disposable piping bag fitted with a plain nozzle (or simply snip the end off) and fill it with the pistachio mousse and twist the top.
Place it in the fridge until ready to plate.
For pistachio sponge, mix together pistachio paste, flour, baking powder and sugar.
Add couple of table spoons of water if needed.
Gently fold in the whisked egg white. Pour the mixture in a cup and microwave it on high heat for 1 minute.
Remove it from the microwave and let it cool down.
For almond tuile, preheat the oven to 180 degrees celsius and line a baking tray with parchment paper.
Using a hand whisk, cream butter and sugar.
While whisking continuously gradually add the egg white, followed by flour in small batches and stir to get a homogeneous and smooth batter.
Don’t overmix it. Finally add freshly crushed black pepper.
Press the rectangular stencil (10cm x 2cm) on the baking sheet and use an off sided spatula to spread batter.
Bake it for about 4-5 minutes or until the edges turn golden brown.
Using the spatula release from the baking sheet and roll it around handle of wooden spoon to get spiral shape.
For assembling, sprinkle salted almond and pistachio crumb across on serving plate.
Remove cardamom bavarois with saffron gel from the fridge and cut a rectangular piece (7cmx3cm) and place it in the center of the plate.
Pipe the pistachio mousse at few places on the plate.
Add almond tuile across the bavarois and scatter few pieces of pistachio sponge on the plate.

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