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.
- Fold the feta cheese, hung curd and non-
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.
- Sprinkle goat cheese on