Chef: Chef Ranveer Brar, Hotel Radisson MBD, Noida
Recipe Servings: 5
East meets West. Cheesecake meets gulab jamun. An interesting combination sure to make a mark at your dinner party.
25 pieces mini gulab jamuns
250 gm fresh cream-whipped with 75 gm powdered sugar(icing sugar)
3 Tbsp white wine
1 Tbsp rose water
3 Tbsp agar agar-soaked in water
1/2 cup quark cheese
Optional: hung curd
1 tsp vanilla essence
1 1/2 Tbsp sugar
1/2 tsp cardamom powder
1 tsp dried rose petals
1 tsp vegetable oil, mixed with icing sugar
Fresh fruits sauce
Take a pan and cook agar agar, white wine and rose water.
In a bowl, cream the cheese and make it smooth.
Add the agar agar mixture to it and mix well. Now fold in the whipped cream.
Take a mould and grease it with the olive oil. Pour in half of the cheesecake mixture.
Spread a layer of gulab jamuns and top with rest of the cheese cake mixture.
Level and set in the refrigerator for 3 hours.
Serve garnished with gold foil, fresh fruits sauce and gold dust.
Note- Substitute for quark cheese is full-fat sour cream.
Quark cheese is made by warming soured milk until the desired degree of coagulation of milk proteins is met, and then strained. It can be used in sweet or savoury dishes, usually it has no salt added in it. It is quite similar to the Indian Chakka (Strained yogurt).
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