Fomage Blanc and Framboise parfait on Brown Butter Cake

With Valentine’s Day just around the corner, Chef Himanshu Taneja, Culinary Director, South Asia, Marriott International has shared an easy to make a special recipe that one can make at home.

Yoghurt Mousse

Elle & vire cream 300gm

Yoghurt 240ml

Caster Sugar 75nos

Vanilla bean 5gm

Gelatin 10gm

Pistachio Cake

Pistachio Paste 90gm

Butter Unsalted Browned 70gm

Caster sugar 100gm

Egg yolk 35gm

Refine Flour 150gm

Sea salt 2gm

Pistachio Powder 130gm

Raspberry Cream

Raspberry puree 250gm

Icing Sugar 60gm

Gelatin Sheet 10gm

E&V Cream 250gm


For Pistachio brown butter cake mix all the dry ingredient and keep it aside. Take the butter heat it in apan and make it golden brown. Meanwhile whisk egg yolk and add all the dry ingredients at last add brown butter and bake in a tray for 10 min. Take out from oven and keep it in a chiller.
For the yoghurt mousse, soak gelatin in cold water. Mix yoghurt and sugar, add cream and add gelatin and set in freezer.
For raspberry cream, boil puree add icing sugar add gelatin. Fold in whip cream and pipe inside yoghurt mousse and freeze.
Set in deep freezer for a day and next day serve on top of pistachio cake.

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