Indian Cassata with thandai and roohafza, by Ruchit Harneja

Cassata Inspiration

6 portions

Mango Fluid Burst

• 250 g ripe mangoes, pureed
• 50 ml water
• 50 g sugar
• 2 g gelatin sheets (soaked in cold water)

In a saucepan, combine the mango puree, water, and sugar. Heat over low heat until the sugar dissolves. Remove from heat and add the soaked gelatin sheets. Stir until the gelatin is completely dissolved. Pour the mixture into the innermost sphere mold. Place in the freezer to set.

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Strawberry semi-freddo

• 300 g fresh strawberries
• 100 g granulated sugar
• 15 ml lemon juice
• 4 egg yolks
• 300 ml heavy cream
• 4 gelatin sheets (soaked in cold water)
• 2 ml vanilla extract

Wash and hull the strawberries. Puree half of the strawberries in a blender or food processor until smooth. Chop the remaining strawberries into small pieces.
In a small saucepan, combine the strawberry puree, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly. Remove from heat and let it cool.
In a stand mixer, whisk the egg yolks until they become pale and creamy.
In another bowl, whip the heavy cream until soft peaks form.
Squeeze the excess water from the gelatin sheets and add them to the strawberry mixture. Stir until the gelatin dissolves completely.
Gradually pour the strawberry mixture into the whisked egg yolks, stirring constantly to combine.
Gently fold in the whipped cream until well incorporated. Add the chopped strawberries and vanilla extract, and fold again.
Pour the mixture into the mid-sized sphere mold and put the pre-frozen mango fluid burst as an insert. Place in the freezer to set.

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Thandai blend

• 60 g almonds
• 30 g cashews
• 30 g pistachios
• 15 g poppy seeds
• 7 g melon seeds
• 7 g fennel seeds
• 6 g cardamom pods
• 2 g whole black peppercorns
• Saffron strands
• 60 g sugar

In a dry pan, lightly toast the almonds, cashews, and pistachios until fragrant. Allow them to cool completely.
In a grinder or food processor, grind the toasted almonds, cashews, and pistachios into a fine powder.
Add the poppy seeds, melon seeds, fennel seeds, cardamom pods, black peppercorns, saffron strands, and sugar to the grinder or food processor. Grind again until all the ingredients are well combined and powdered.
Strain the powder through a fine sieve to remove any larger pieces or coarse particles. You should be left with smooth and fine Thandai Powder.
Store the Thandai Powder in an airtight container in a cool, dry place. It can be kept for several weeks.

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Thandai cremeux

• 250 ml full-fat milk
• 10 g thandai powder
• 50 g sugar
• 3 egg yolks
• 2 gelatin sheets (soaked in cold water)
• 200 ml heavy cream

In a saucepan, heat the milk, thandai powder, and sugar over low heat until it starts to simmer.
In a stand mixer, whisk the egg yolks. Slowly pour the hot milk mixture into the egg yolks while whisking continuously.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
Remove from heat and add the soaked gelatin sheets. Stir until dissolved.
Let the mixture cool slightly, then fold in the whipped cream.
Pour the mixture into the largest sphere mold and put the pre-frozen strawberry semi-freddo as an insert. Place in the freezer to set.

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Almond cake

• 140 g almond powder
• 110 g sugar
• 210 g eggs
• 55 g butter
• 45 g egg white
• 30 g sugar

Preheat the oven to 190°C (374°F).
In a bowl, whip the sugar and eggs together until the sugar dissolves and the mixture starts to foam.
Add the almond powder to the whipped egg mixture and mix until well combined.
In a separate bowl, whip the egg white and the remaining sugar to make a French meringue until it reaches a firm peak consistency.
Fold the French meringue into the almond mixture gently until fully incorporated.
Pour the mixture into a lined baking tray, spreading it to a thickness of about 1 inch.
Bake the cake in the preheated oven for approximately 24 minutes or until golden brown and cooked through.
Once baked, transfer the almond cake to a cooling rack and let it cool completely.
Cut into round discs to cover the size of the largest sphere mold.
Use a plastic wrap to tighten the almond cake on the sphere.

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Peach & pistachio meringue

• 75 g egg whites
• 150 g granulated sugar
• 35 ml water
• Few drops peach aroma
• Few drops pistachio extract
• 2 g cream of tartar

In a clean, grease-free mixing bowl, add the egg whites and cream of tartar. Begin whisking the egg whites on low speed until they become frothy.
In a saucepan, combine the granulated sugar and water. Place the saucepan over medium heat and stir until the sugar dissolves. Insert a thermometer into the syrup mixture and heat it until it reaches 118°C (244°F).
Once the sugar syrup reaches 110°C (230°F), increase the speed of the mixer to medium-high and whisk the egg whites until soft peaks form.
When the sugar syrup reaches 118°C (244°F), remove it from the heat. Slowly and carefully pour the hot syrup into the whisking egg whites in a steady stream. Aim to pour the syrup between the whisk and the side of the bowl to avoid splattering.
Continue whisking the meringue on high speed until the bowl feels cool to the touch. This process will take several minutes. The meringue should become glossy, thick, and stiff.
Divide the mix into two and add peach aroma to one half of the mix and pistachio extract to the other half.
Use a round piping tip to put smooth and stiff spikes on top of the cassata bombe.

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Blueberry & serrano fluid gel

• 150 g blueberry puree
• 1 Serrano pepper, deseeded
• 50 g sugar
• 50 ml water
• 2.5 g agar-agar powder

In a blender, combine the blueberry puree, deseeded serrano pepper, and water. Blend until smooth.
Transfer the mixture to a saucepan. Mix sugar and agar-agar powder together in a bowl.
Heat the mixture over low heat, stirring continuously, and sprinkle sugar and agar-agar mix over it. Stir continuously until it is mixed well, thickens and starts to boil.
Remove from heat and let it cool. Blend in a blender and pass through a fine mesh. Once cooled, transfer to a squeeze bottle or piping bag.

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Passion Fruit Fluid Gel

• 100 g passionfruit puree
• 50 g sugar
• 50 ml water
• 2.5 g agar-agar powder

Combine the passion fruit puree and water into a saucepan. Mix sugar and agar-agar powder together in a bowl.
Heat the mixture over low heat, stirring continuously, and sprinkle sugar and agar-agar mix over it. Stir continuously until it is mixed well, thickens, and starts to boil.
Remove from heat and let it cool. Blend in a blender and pass through a fine mesh. Once cooled, transfer to a squeeze bottle or piping bag.

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Edible Chocolate Bucket

• 200 g dark chocolate, melted & tempered;
• 1 g silver luster

Grease the shot glass or small cylindrical mold. Pour the tempered chocolate into the mold, coating the sides evenly.
Place the mold upside down on a parchment-lined tray and let the excess chocolate drip out.
Allow the chocolate to crystallize and then carefully unmold the chocolate cup.
Using a pastry bag, make the handle of the bucket on a parchment paper and allow it to crystallize.
Stick the handle to the bucket using melted chocolate.
Brush the bucket with edible silver luster.

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Assembly

• Roohafza (rose flavored beverage)
• Small syringe
• Round concentric stencil

Create a concentric mosaic pattern on the plate using the stencil and blueberry serrano fluid gel and the passion fruit fluid gel.
Carefully place the cassata bombe on the plate with meringue spikes on it.
Place the edible chocolate bucket on the plate and fill it with roohafza syrup just before serving.
Use a small syringe to inject the roohafza syrup into the cassata bombe to create an explosion of flavors