asiaSpa India - January-February 2018

asiaSpa India January-February 2018 81

STRAWBERRY & GOAT CHEESE SALAD

STRAWBERRY
YOGHURT CHOUX

• 180gms strawberries


• 50gms goat cheese


• 50gms rocket leaves


• 15mls vinaigrette

BALSAMIC & BASIL REDUCTION

• 200mls balsamic vinegar


• 50mls honey


• ½ cup fresh basil leaves

FOR THE BALSAMIC REDUCTION

• Stir balsamic vinegar and honey in a
  small saucepan and place over high heat.

Nikhil Rastogi

Executive Chef

Eros Hotel, Nehru Place

Chef Vivek Kadam

Pastry Chef

Grand Hyatt Mumbai

CHOUX BUNS

• 600gms  our


• 600mls water


• 400mls milk


• 10gms salt


• 400gms low-fat butter


• 19–20 eggs

YOGHURT CREAM

• 400gms fresh strawberries


• 100mls honey


• 200gms hung curd


• 100gms non-dairy whipped cream


• 100gms feta cheese

GARNISHING

• Sugar-free dark chocolate
  
  
  • Strawberry purée in pipet
  
  
  • Blanched pistachio
  
  
  • Edible  owers
  
  
  
  

FOR THE CHOUX BUNS

• Boil water, salt and butter and add the
   our to it and mix well.


• Once the batter reaches room
  temperature, mix the batter with eggs
  and make a thick paste.


• Now pipe them and sprinkle
  with granola.


• Bake the choux buns at 180ºC for
  15–20 minutes.

FOR THE YOGHURT CREAM

• Purée the strawberries and add the honey.
  
  
  • Fold the feta cheese, hung curd and non-
    dairy whipping cream.
  
  
  
  

ASSEMBLY

• Take the choux buns and stu the
  yoghurt cream in it.


• Garnish the choux as shown
  in the picture.


• Bring the mixture to a boil and then
  simmer until the vinegar mixture has
  reduced to about one-third a cup.


• Set the balsamic reduction aside
  to cool. Infuse some basil leaves
  in it and remove.

FOR ASSEMBLING THE SALAD

• Slice the strawberries longitudinally.


• Arrange them in a mould like
  you would for a tartare.


• Dress the rocket leaves with the
  vinaigrette and place it on the side.
  
  
  • Sprinkle goat cheese on
    the top of the timbale.
  
  
  • Dot the plate with the
    balsamic reduction.
  
  
  • Serve chilled.