CAULIFLOWER AND ORANGE MOUSSE, BALSAMIC CAVIAR

INGREDIENTS: Agar agar 10gm Cauliflower 250gm, Milk (skimmed) 50ml, Cooking cream 100ml, Leeks 20gm, Butter 50gm, Orange 1, Salt to taste, White pepper to taste

For caviar: Olive oil 1 cup, Balsamic vinegar 100ml

METHOD: Melt butter in a sauce pan over medium heat add leeks and sauté until starts to sweat. Add cauliflower florets and sauté further for 3 minutes. Pour milk in to the pan and cook until the cauliflower is cooked. Remove from heat and puree in a high speed blender, pass through a sieve. Add the mixture to a heavy saucepan, stirring over medium heat for 3 minutes to dry out. Place in a bowl and cover surface with plastic wrap. Chill thoroughly. Whip the heavy cream until firm. Gently fold whipped cream into cold cauliflower mixture. Spoon into serving dishes. Cover with plastic wrap and chill until ready to serve. Top each dish with a chilled portion of caviar and slice orange.

Preparing caviar

Put the oil in the freezer for 30 minutes. Bring balsamic vinegar to boil in a pan over medium heat. Add agar agar to the pan and mix well to combine. Pour balsamic mix into a small bowl and fill your syringe. Working quickly, drop tiny droplets of the balsamic into the oil.

Recipe by chef Alok Verma shape. Add chopped chili, lemon, coriander and a few curry leaves. Hand crush boiled corn and season with salt and pepper. Broil amaranth seeds on a dry pan. Make spinach chutney by blending fresh spinach with garlic, ginger, green chili, spring onion, ginger, dry pomegranate seeds, chat masala and a dash of lime. Heat up a pan with minimal ghee. Pour dosa batter. Top with coarsely chopped onion, hand crushed corn. Flip and cook it on either side. Top with tomato salsa and spinach chutney.

Recipe by chef Nishant Choubey.

Compiled by: Priyanka Bajaj