Preparation time: 30 mins Cooking time: 10mins Serves: 2 Ingredient:
Carrot Mousse Carrot Puree - 150 g Orange Juice - 50 g Gelatin Sheets - 10 g Sugar - 75 g Egg Whites - 50 g Whipped Cream - 200 g Rose Water - ½ tsp Recipe Method: Whip cream to soft peak and reserve in refrigerator. Bloom gelatin and reserve. Prepare Italian meringue with the whites and sugar over a water bath. While meringue is whipping heat gelatin with 25% of the puree until melted. Temper the cold puree into the warm puree and add rose water. Fold the puree gradually into the meringue Fold in the softly whipped cream last and reserve. Assemble by placing in a mould and pouring the mousse batter over the rasgulla and place in freezer to set. Pour the carrot mousse in a bowl and place one rasgulla in the centre and set this in the fridge for 3 hrs. De-mould before serving and cut the mousse in the centre to reveal the rasgulla heart.
Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus.
And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef.
The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.