GINGER GROOVE SUGARCANE PANNACOTTA recipe with OMG
GINGER GROOVE
GINGER GROOVE SUGARCANE PANNACOTTA recipe with OMG
Burfi crumble, lemon flavour sugarcane juice caviar, cumin flavored sugarcane sago kheer, edible flowers
BY Vaibhav Bhargava Yuvi Hospitality
Ingredients
- Cream 225 gm
- OMG Ginger groove sugarcane juice 125 gm
- OMG lemon flavored Sugarcane juice 140 gm
- Cream cheese 450 gm
- Gelatine 5 gm
- Wheat flour 125 gm
- Ghee 125 gm
- OMG lemon flavored Sugarcane juice 250 ml
- Jaggery 250 ml
- Chopped dry nuts assorted 50 gm
- Lemon flavored OMG juice 100 ml
- Agar agar 1.2 gm
- Cold oil 20 ml
- Sago 25 gm
- Milk 250 ml
- Cumin flavored OMG juice 300 ml
- Saffron 4 to 5 threads
Directions
Preparation time: 45 mins
Cooking time: 30 mins
Assemble time: 5 mins
Recipe: Ginger flavored sugarcane pannacotta
Method:
Mix the ingredients together and keep aside. dissolve gelatine in water and mix it in above mixture, set in a ring and keep in fridge until its get set.
Recipe: Barfi crumble
Method:
In a pan, roast the flour and then add ghee. add rest of the ingredients and set them in a tray and garnished them with nuts. once the barfi is set in fridge, take out and crumble it with hand to make the base of the dessert.
Recipe: Lemon flavored OMG sugarcane juice caviar
Method:
Mix the ingredients and put it in a syringe and drop them in a cold oil drop by drop to get caviars.
Recipe: Sago kheer
Method:
In a pan, add milk, boil it and then add soaked sago in the milk. cook for a few minutes till the sago gets cooked, add juice and saffron and set it in fridge.
CHEF Vaibhav Bhargava
Yuvi Hospitality
He started his career in the hospitality industry in 2000 with the degree in Hotel management from the institute of hotel management (IHM) Chandigarh, catering technology and applied nutrition, New Delhi. After that he had worked with various international and national brands in India and abroad. Worked at Noma in 2011 as a Stagier and worked at Zuma Abu Dhabi. Worked with brands like Hyatt, j.p group of hotels, olive bar and kitchen and ITC limited and currently working as a Corporate chef for yuvi hospitality.
Q1: How long have you been cooking?
A1: I am cooking from last 15 years.
Q2: Where did you train to be a chef?
A2: I started my career in the hospitality industry in 2000 with the degree in Hotel management from the institute of hotel management (IHM) Chandigarh, catering technology and applied nutrition, New Delhi. After that I have worked with various international and national brands in India and abroad. Worked at Noma in 2011 as a stratgier and worked at Zuma Abu Dhabi. Worked with brands like Hyatt, j.p group of hotels, olive bar and kitchen and ITC limited and currently working as a Corporate chef for yuvi hospitality.
Q3: Why did you choose to become a chef?
A3: I wanted to become a chef because of the respect that was shown, and the mysterious image of the person cooking your food while you were in a restaurant when I was doing my industrial training at Hotel Intercontinental during my Hotel management, I was really impressed with the live cooking stations in the hotels where chefs get the chance to interact with guest and make the food as per guest like and u will get instant feedback for your job which is very satisfying as you bring that smile when guest enjoys your meal. So, I decided to choose this line and, in my childhood, also I used to cook small things at home. So later when I joined hotel management and during my training I decided to become a chef as I wanted to showcase our cuisine culture to the world. I love food, I love entertaining and I feel that food is the only art form or medium that impacts all of the senses. plus, there are few things more personal than feeding people. I feel that you can really connect with them. It’s make you feel happy to make other people happy. and the best part is: you don’t have to say anything …. when they will take a bite from what you make for them, the smile on their face will do it all ….
Q4: How would you describe your ‘Style of Cooking’?
A4: I believe in simple cooking with usage of best possible ingredients and create the food which are flavorsome and creative. I use the technology for making the ingredients better or changing the textures if required. I just try and remember that the point of cooking, the reason why we think about flavor and texture and history and culture, is to bring people together and enjoy themselves. so long as the food does that, so long as the family is around the table, then the rest is just details.
Q5. What do you love most about OMG?
A5: OMG is a great product because its natural.no chemical preservatives and available in different flavors. now we can enjoy real sugarcane juice readily available all the time which is prepared hygienically and bottled using fresh fusion process.