Summer Kulfi Cake — Layers of peach kulfi, cashew rose dacquoise and raspberry rose gelee served with grilled peach salad (grilled peaches, candied rose petals, micro cilantro)
Peach kulfi
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1 litre whole milk (non-homogenised if available)
1 tsp green cardamom finely ground
Half can sweetened condensed milk
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200 grams fresh peach puree (keep slightly chunky to match the texture)
Method
Boil milk and reduce to half the original quantity.
When the milk is reduced as directed, add condensed milk and mix thoroughly.
Stir in green cardamom powder and fresh peach puree and cool.
Freeze until firm.
Cashew rose dacquoise
Ingredients
200 grams egg whites
400 grams fine granulated sugar
200 grams cashew nuts (kept cold)
10 grams rose water
Method
Grind the cashews and half the granulated sugar in a robot coupe until fine. Pass through a tammis to make sure no large chunks remain.
Whip the egg whites at medium speed until they form soft peaks, add the granulated sugar, a little at a time, with the machine running. Whip until the meringue forms stiff peaks.
Fold the Tant pour tant into the meringue.
Spread on a half sheet tray and bake at 250°F (120°C) until meringue is crisp and very lightly browned
Raspberry rose gelee
Ingredients
500 grams raspberry puree
150 grams granulated sugar
15 grams gelatin
100 grams Patis France Starfix (pectin based glaze)
1 ml Nielsen Massey Rose water
Method
Bloom gelatin in cold water.
Heat the puree, sugar and add the gelatin to melt. Cool to room temp and mix the Starfix using an immersion blender.
Siddharth Mangalore is a baking and pastry chef instructor. After completing his studies in the field of culinary arts from Mumbai, India, he spent a decade in some of the finer pastry kitchens around the world and in Chicago, such as The Peninsula Hotel and The Chicago Yacht Club. His quest for continuing education has since continued under various master pastry chefs such as Ewald Notter and Ralph Gottschalk.