In this stunning Indian dessert, Atul Kochhar serves a creamy bhapa doi recipe with rhubarb, pomegranate jelly and pistachio burfi in a riot of tangy, creamy flavours in a variety of textures.
To make the bhapa doi, preheat a steamer to 100°C. Whisk all the ingredients together in a large mixing bowl then pour the mixture into plastic container. Seal tightly with cling film or a lid
Place the container on a tray and cook in the steamer for 25 minutes or until set. Remove from the steamer and chill for at least 2 hours
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Now make the burfi. Line the base and sides of a shallow 15cmx10cm baking tin with parchment paper and set aside
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Attach a sugar thermometer to a large heavy-based saucepan. Add the sugar, double cream and liquid glucose and simmer over a medium heat, stirring until the sugar and glucose dissolve. Bring the mixture up to the boil and boil rapidly until it reaches 120°C, or the ‘hard-ball’ stage. Do not stir or agitate while the mixture boils, but brush down the inside of the pan with a wet pastry brush with heat-resistant bristles at least twice to prevent the formation of sugar crystals
300g of caster sugar
120ml of double cream
150g of liquid glucose
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Remove the pan from the heat and immediately add the white chocolate, ground almonds, pistachios, butter and rose petals. Stir well with a wooden spoon until a smooth mass forms, then immediately pour into the prepared tin and leave to cool at room temperature. Once cool, turn out onto a chopping board, peel off the lining paper then cut into 4cm squares. Cut again into triangles and store in an airtight container
For the sugar tuille, line a baking tray with a silicone baking mat. Preheat the oven to 150°C/gas mark 2
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Slowly bring the fondant and glucose to the boil in a medium sized pan (with a sugar thermometer attached), then increase the heat to high. Boil until the liquid reaches 150°C, then quickly pour the liquid onto the silicone mat-lined tray and allow to cool fully
320g of fondant sugar
160g of liquid glucose
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Once cool, break the set sugar into small pieces and grind to fine powder in a blender. Using a sieve, lightly dust the sugar powder over a clean silicone baking mat to a thickness of 1mm. Bake in the oven for 3 minutes or until the powder forms a translucent sheet that looks like glass
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Remove from the oven and immediately sprinkle with the dried rose petals and pistachios. Leave to cool completely, then break into large shards. Place in an airtight container layered with greaseproof paper and store at room temperature until required
For the poached rhubarb, preheat a steamer to 80°C
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Pass the ginger through a juicer (no need to remove the skin) and measure out 20ml of juice. Add to a mixing bowl with the remaining ingredients and mix well to evenly coat the rhubarb. Vacuum pack the rhubarb and steam for 7 minutes, or until just tender. Cool the cooked rhubarb immediately in an ice bath
To make the pomegranate jelly, warm the juice and sugar in a pan to blood temperature. Add the bloomed gelatine and stir until fully dissolved. Pour the liquid into a clean plastic tray about 1cm deep and set in the fridge. Once set, cut the set jelly in to 1cm cubes and reserve until needed
For the rhubarb coulis, pass the ginger through a juicer (no need to remove the skin) and measure out 50ml of juice. Add to a pan with the remaining ingredients and bring to a simmer with 100ml water. Cook for 5–8 minutes until the rhubarb is tender
Blend on high power until smooth, pour into a bowl set over ice and allow to cool fully. Pour into a squeeze bottle ready to serve
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To make the toffee crumble, preheat the oven to 160°C/gas mark 3 and line a baking tray with a silicone baking mat
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In a large mixing bowl, rub together the ingredients until you have a sandy texture. Spread the dough evenly over the surface of the baking tray in a 1cm deep layer and bake for 10–15 minutes until fully cooked
100g of muscovado sugar
200g of plain flour
100g of unsalted butter
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Remove from the oven and allow to cool. Transfer to a blender, process to a fine crumb then transfer to an airtight container and reserve until needed
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To serve, add some rhubarb to the base of each bowl and add scoops of the bhapa doi. Layer with toffee crumb, dots of jelly and coulis, then top with a shard of tuille and some basil leaves and pomegranate seeds. Garnish with the burfi and some ground pistachios, with a little gold leaf for extra wow-factor
Combining the flavours of north, east and south India with the finest British produce, Atul Kochhar was the first ever Indian chef to receive a Michelin star in 2001.
