NEUROGASTRONOMY WITH CHEF RISHIM SACHDEVA

‘Simply put Neurogastronomy is the play-field in the brain that initiates spatial patterns and stimulates flavour and taste for an individual’ says Chef Rishim Sachdeva, Executive Head Chef at Uzuri, New Delhi. ‘Chocolate soil is one such example he adds’.

Chef Rishim who has also worked at Heston Blumenthal’s Fat Duck in Bray near London has some amazing dishes on his menu at ‘Uzuri’ in GK. He shares two of his recipes in which he uses the KitchenAid stand mixer.

CHOCOLATE FONDANT WITH, HONEYCOMB AND CHOCOLATE SOIL

INGREDIENTS

Egg yolks: 480gms; Butter: 2120gms; Icing sugar: 900gms; Water: 300gms

Flour: 3 kg

METHOD

Mix butter and sugar in a KitchenAid Stand Mixer (don’t cream), Add eggs and water (not all the water, keep checking slowly), Mix gently, slowly, over mixing causes toughness and elasticity. Fold in the flour, Put in the mould, Ready to be used at 175c for 8 mins

HONEYCOMB

Honey: 75gms; Liquid glucose: 140gms; Sugar: 400gms; Water: 75gms;

Bicarbonate soda: pinch

Heat everything in the pan, apart from the soda. Get to golden stage.

Set aside for 30 sec. Add soda, let it bubble and transfer it to a lined gastro. Rest it for few hours

CHOCOLATE SOIL

Cocoa powder: 20gms; Dark Chocolate (70%): 25gms; Butter Unsalted: 30gms; Sugar: 50gms; Flour: 25gms

Mix all the ingredients together by obtaining a muddy texture in a KitchenAid Stand Mixture. Lay it out on a flat tray with Slip pad and bake in the oven for about 7 minutes at 160c. Use a fork and crumble the mixture when warm, store in an air tight container.

PEANUT BUTTER PARFAIT WITH PEANUT BUTTER ICE CREAM

INGREDIENTS

Egg yolks: 150gms; sugar: 150 gms; water: 95 ml; Peanut Butter: 150 gms;

Double cream: 400gms; Chopped Roasted Peanuts: 150 Gms

METHOD

Make syrup up to 127c, Beat the Eggs in a KitchenAid Stand Mixer until a lot of air has been incorporated and it’s nearly 4 times its original volume. Add the Syrup and Peanut Butter in the Egg mixture whisking slowly in a KitchenAid Stand Mixer. Fold in the cream, roll in the cling film and freeze

PEANUT BUTTER ICECREAM

Full fat milk: 1.5ltrs; Peanut butter: 300 gms; Stabilizers: 10 gms; Egg yolk: 15 nos; Sugar: 150 gms

Mix sugar and egg to creamy consistency in a KitchenAid stand mixer. Heat milk, stabilizers and peanut butter to a simmer, Whisk and pour the hot mixture over sabayon. Pour in a wide bottom pan. Bring up to 70c and hold for 10 mins. Mixture is better if held at 70c .Chill over ice. Put in tray and Freeze.

Put in a Paco Jet to Churn and Keep in freezer