Food station: A dessert with a medley of flavours

Many chefs would agree that star anise is a largely underrated kitchen ingredient. The spice that closely resembles the flavours of anise can do wonders to a dish. Following is a dessert sent to us by Chef Nakul Puranik of The Park, New Delhi where he has made good use of star anise.

Star anise spiced rhubarb and strawberry marquise

Ingredients

100 gm water

100 gm liquid glucose

100 gm white chocolate

4 gelatine leaves

250 gm semi-whipped cream

4 rhubarb

4 star anise

50 gm strawberry filling/crush/puree

80 gm sugar

Method

Make a sugar syrup with 250 ml water and sugar, add star anise.

Add rhubarb to the sugar syrup and make a puree, let it cool.

Boil drinking water and glucose together, remove from heat and fold it with melted chocolate.

Soak gelatine in cold water and add it to water and glucose mixture.

Add semi-whipped cream and then add to it the cooked rhubarb puree along with strawberry filling.

Pour the mixture into cookie crumbed base into desired moulds and allow it to set overnight.

De-mould marquise.

It can be garnished with some chocolate or some baked rhubarb.

Serve chilled.

Chef Nakul Puranik is with The Park, New Delhi. He started his career in 2008 as a management trainee with The Park Hotels. Having trained in bakery and confectionary, Chef Nakul has trained at Flury’s, participated in sugar craft workshops at various cities in India and has worked under acclaimed chefs like Chef Antonio Carluccio. He feels, “An ingredient is the key to guest satisfaction.”

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