asiaSpa India - January-February 2018

(Wang) #1
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.



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