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Mohit Rawat RED VELVET CAKE WITH ALMOND AND PISTACHIO MOUSSE
(a red velvet sponge with cream cheese frosting with cream-based pistachio mousse and top with almond quenelle & sugar garnishes.)
S.NO ITEM QUANTITY UNIT
1 Butter 50 Gm
2 Sugar 50 Gm... moreRED VELVET CAKE WITH ALMOND AND PISTACHIO MOUSSE
(a red velvet sponge with cream cheese frosting with cream-based pistachio mousse and top with almond quenelle & sugar garnishes.)
S.NO ITEM QUANTITY UNIT
1 Butter 50 Gm
2 Sugar 50 Gm
3 Egg 02 No.
4 Flour 50 Gm
5 Red food colour 05 ML
6 Mascarpone cheese 25 Gm
7 Buttermilk 01 tbsp
8 Vanilla essence 05 ml
9 Whipped cream 25 Gm
10 Pistachio powder 15 gm
11 Almond powder 10 Gm
12 Gelatin 03 Gm
13 Milk 01 Tbsp
METHOD: -
Step 1 (red velvet sponge)
Cream butter and sugar till fluffy then add egg, red colour, vanilla essence, flour then pour the mixture in greased round mould then bake in the pre heat oven at 1800 Celsius for 15 min for frosting cream the butter, cheese, sugar then slice the sponge and fill the frosting.
Step 2 (pistachio mousse)
Soak the gelatin and make the sabayon of egg yolk and sugar then add soak gelatin, wiped cream, Pistachio powder then set in the mould with layerS of color variation.
Step 3 (almond quenelle)
Boiled milk Add almond powder strain and reduce then add whipped cream and make a quenelle then frozen it.
Step 4 (plating)
Place the red velvet cake in the bottom then neatly place the pistachio mousse and make the almond & sugar garnish to hold the almond quenelle then cover it with caramelized sugar ring & quenelle topped with golden chocolate leave. less
RED VELVET CAKE WITH ALMOND & PISTACHIO MOUSSE
(a red velvet sponge with creamy cheese frosting with cream based pistachio mousse and top with almond quenelle & sugar garnishes.)
S.NO ITEM QUNATITY UNIT
1 Butter 50 Gm
2... moreRED VELVET CAKE WITH ALMOND & PISTACHIO MOUSSE
(a red velvet sponge with creamy cheese frosting with cream based pistachio mousse and top with almond quenelle & sugar garnishes.)
S.NO ITEM QUNATITY UNIT
1 Butter 50 Gm
2 Sugar 50 Gm
3 Egg 02 No.
4 Flour 50 Gm
5 Red food color 05 ML
6 Mascarpone cheese 25 Gm
7 Butter milk 01 tbsp
8 Vanilla essence 05 ml
9 Whipped cream 25 Gm
10 Pistachio powder 15 gm
11 Almond powder 10 Gm
12 Gelatin 03 Gm
13 Milk 01 Tbsp
METHOD: -
Step 1 (red velvet sponge)
Cream butter and sugar till fluffy then add egg, red color, vanilla essence, flour then pour the mixture in greased round mould then bake in the pre heat oven at 1800 Celsius for 15 min for frosting cream the butter, cheese, sugar then slice the sponge and fill the frosting.
Step 2 (pistachio mousse)
Soak the gelatin and make the sabayon of egg yolk and sugar then add soak gelatin, wiped cream, Pistachio powder then set in the mould with layer of color variation.
Step 3 (almond quenelle)
Boiled milk Add almond powder strain and... less
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Mohit Rawat 3 PEPPER STUFF CHICKEN WITH CREAMY MUSTARD SAUCE
(A chicken breast stuff with tricolour bell pepper & other herbs, served with the creamy mustard sauce and droplets of beetroot and wine reduction.)
S.NO INGREDIENTS QUAnTITY UNIT
1 Chicken breast 1 No.... more3 PEPPER STUFF CHICKEN WITH CREAMY MUSTARD SAUCE
(A chicken breast stuff with tricolour bell pepper & other herbs, served with the creamy mustard sauce and droplets of beetroot and wine reduction.)
S.NO INGREDIENTS QUAnTITY UNIT
1 Chicken breast 1 No.
2 Yellow bell pepper 50 Gm
3 Red bell pepper 50 Gm
4 capsicum 50 Gm
5 garlic 10 Gm
6 Onion 25 Gm
7 Mix herbs 1/2 tsp
8 Fresh cream 10 ml
9 French mustard paste 20 Gm
10 Beet root 50 gm
11 Red wine 30 ml
12 Olive Oil 30 Ml
13 Salt 1 Tsp
14 Pepper powder ½ tsp
METHOD :-
Step 1
Make the pocket in the chicken breast for stuffing then marinate with salt and pepper.
Step 2
For stuffing heat oil, add chopped bell peppers and mix herbs and cook it for 2 min.
Step 3
Then cool the mixture and stuff in the chicken breast then pan seared the chicken after that place in the pre heated salamander for 15 min.
Step 4
For sauce mix the fresh cream and French mustard paste then adjust seasoning. Cut the beet root and soak in the red wine for an hour then reduced it till half.
Step 5
For the presentation bake the thin slices of pineapple and make the bed from it then kindly place the stuff chicken breast slices over pineapple slices on the side spread the creamy mustard sauce and put beetroot and red wine reduction droplets over it. Then decorate the plate with carrot, cucumber rolls, microgreens, edible flowers etc.
TEAM IHM GURDASPUR
MOHIT & DHEERAJ less
3 PEPPER STUFF CHICKEN WITH CREAMY MUSTARD SAUCE
(A chicken breast stuff with tri colour bell pepper & other herbs, served with the creamy mustard sauce and droplets of beet root and wine reduction.)
S.NO INGREDIENTS QUNATITY UNIT
1 Chicken breast 1 No.
2... more3 PEPPER STUFF CHICKEN WITH CREAMY MUSTARD SAUCE
(A chicken breast stuff with tri colour bell pepper & other herbs, served with the creamy mustard sauce and droplets of beet root and wine reduction.)
S.NO INGREDIENTS QUNATITY UNIT
1 Chicken breast 1 No.
2 Yellow bell pepper 50 Gm
3 Red bell pepper 50 Gm
4 capsicum 50 Gm
5 garlic 10 Gm
6 Onion 25 Gm
7 Mix herbs 1/2 tsp
8 Fresh cream 10 ml
9 French mustard paste 20 Gm
10 Beet root 50 gm
11 Red wine 30 ml
12 Olive Oil 30 Ml
13 Salt 1 Tsp
14 Pepper powder ½ tsp
METHOD :-
Step 1
Make the pocket in the chicken breast for stuffing then marinate with salt and pepper.
Step 2
For stuffing heat oil, add chopped bell peppers and mix herbs and cook it for 2 min.
Step 3
Then cool the mixture and stuff in the chicken breast then pan seared the chicken after that place in the pre heated salamander for 15 min.
Step 4
For sauce mix the fresh cream and French mustard paste then adjust seasoning. Cut the beet root and soak in the red wine for an hour then reduced it till half.
Step... less
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Mohit Rawat liked Dheeraj Rikhari's photo.
RED VELVET CAKE WITH ALMOND & PISTACHIO MOUSSE
(a red velvet sponge with creamy cheese frosting with cream based pistachio mousse and top with almond quenelle & sugar garnishes.)
S.NO ITEM QUNATITY UNIT
1 Butter 50 Gm
2... moreRED VELVET CAKE WITH ALMOND & PISTACHIO MOUSSE
(a red velvet sponge with creamy cheese frosting with cream based pistachio mousse and top with almond quenelle & sugar garnishes.)
S.NO ITEM QUNATITY UNIT
1 Butter 50 Gm
2 Sugar 50 Gm
3 Egg 02 No.
4 Flour 50 Gm
5 Red food color 05 ML
6 Mascarpone cheese 25 Gm
7 Butter milk 01 tbsp
8 Vanilla essence 05 ml
9 Whipped cream 25 Gm
10 Pistachio powder 15 gm
11 Almond powder 10 Gm
12 Gelatin 03 Gm
13 Milk 01 Tbsp
METHOD: -
Step 1 (red velvet sponge)
Cream butter and sugar till fluffy then add egg, red color, vanilla essence, flour then pour the mixture in greased round mould then bake in the pre heat oven at 1800 Celsius for 15 min for frosting cream the butter, cheese, sugar then slice the sponge and fill the frosting.
Step 2 (pistachio mousse)
Soak the gelatin and make the sabayon of egg yolk and sugar then add soak gelatin, wiped cream, Pistachio powder then set in the mould with layer of color variation.
Step 3 (almond quenelle)
Boiled milk... less
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Joined Explora on: October 4, 2019
Personal Information
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First Name
Mohit
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Last Name
Rawat
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Gender
Male
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Category
Student
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sathya anandhan
Country : For a Reputed Restaurant in QATAR
1. Senior Baker - QR 3000 INR 61K
2. CDP - QR -3000 INR 61K
3. Commi Hot & Cold Kitchen - QR-2800 INR 57,500
4. Commi Bakery - QR 2800 INR 57,500
5. Asst. Chef - QR- 2600 INR 53,400
6. DCDP - QR - 2800 INR 57,500
7. Kitchen shift leader - QR- 2800 INR 57,500
8. Kitchen Steward - QR - 2000 INR 41K
9.Sous Chef & Jr.Sous chef - QR - 4500 INR 92,500
10. Cake artist - QR 3000 INR 61K
11. Waiter - QR1300 - INR 26,700
Working hrs. 10Hrs/day
Week off Provided
Food : NO
Accommodation : Allowances would be given.
Interested Drop ur contact number and mention ur position applying for ?
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