Atul Kochhar was the first Indian chef to be awarded a Michelin star in Britain, for Tamarind in London’s Mayfair, and he now has a restaurant, Sindhu, on board P&O’s Azura. Here’s the final course in our series: one of his favourite dessert recipes.
200g Condensed milk
200g Natural set or Greek yoghurt
1 tbsp Rose petal powder
1 tbsp Rose syrup
A pinch of cardamom powder
Whisk together all the ingredients and pour the mixture in ramekin moulds. Put the moulds in a baking tray and pour warm water in the tray almost to half the height of the moulds. Bake the pudding in a preheated oven of 150˚C for 40 to 50 minutes. Remove and serve hot or cold with figs in syrup (below). They can be served either in the mould or removed from the mould and served on plate.
Figs in syrup
4 Figs (from late summer)
2 tbsp Granulated sugar
1 Lemon rind
1 tsp Lemon juice
1” Cinnamon stick
1 Star anise
Make a syrup with sugar, water, lemon juice and rind and spices. Cut each fig into four. Boil the syrup and add the figs, simmer for two minutes and remove the pan from the heat source. Stand the figs in the syrup until it cools. These figs can be used as an accompaniment to various desserts.
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