Shahi Tukda With Apricot Sheera Recipe

Golden slices of fried bread in a warm heavy custard cream, flavoured with a layer of apricot compote and topped with a marscapone cream.

Ingredients of Shahi Tukda With Apricot Sheera

1.Boil 1.5l milk, add 1 stick cinnamon and 2 pcs elaichi (green)
2.Add in 4 tbsp heaped with sugar.
3.Cook the milk for approximately 6 minutes.
4.Layer saffron in a serving dish and pour 2 ladles (approx 4 tbsp) of the milk mixture on top.
5.Cut squares of white bread, and heat oil to deep fry in a pan.
6.Add a star anise to the oil to flavour it.
7.Once the star anise is bubbling, remove from the oil.
8.Fry the bread squares till golden, and drain excess oil on a napkin.
9.Place bread in milk mixture with saffron and let it soak for 5 minutes.
10.In a large bowl, whisk 2.5 tbsp of mascarpone cream. Add in 2 tbsp of heavy double cream and 1 ladle of milk mixture.
11.Whisk thoroughly, and place in fridge to chill for 10 mins.
12.Boil sugar in 1 cup. Quarter apricots and infuse with sheera.
For plating:
1.On a plate, layer a little apricot on the base.
2.Place a slice of soaked bread on top.
3.Spoon a little mascarpone mixture between layers of 3 slices. Drizzle some apricot sheera on top.