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Saffron, Cardamo M & Rosewater Charlotte: A Fusion Dish

This document provides a recipe for a Saffron, Cardamom and Rosewater Charlotte - a fusion dessert that combines a traditional English charlotte with Middle Eastern flavors. The charlotte is made with layers of ladyfingers soaked in an Earl Grey tea simple syrup, filled with a saffron-infused mascarpone cream, and topped with rose petals and pistachios. Key steps include making a saffron essence to infuse the cream, soaking the ladyfingers in tea, and assembling the dessert in layers for refrigeration overnight. The recipe notes some problems encountered, such as an overly bitter tea that was balanced with orange juice and sugar syrup.

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Parth Gandhi
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54 views10 pages

Saffron, Cardamo M & Rosewater Charlotte: A Fusion Dish

This document provides a recipe for a Saffron, Cardamom and Rosewater Charlotte - a fusion dessert that combines a traditional English charlotte with Middle Eastern flavors. The charlotte is made with layers of ladyfingers soaked in an Earl Grey tea simple syrup, filled with a saffron-infused mascarpone cream, and topped with rose petals and pistachios. Key steps include making a saffron essence to infuse the cream, soaking the ladyfingers in tea, and assembling the dessert in layers for refrigeration overnight. The recipe notes some problems encountered, such as an overly bitter tea that was balanced with orange juice and sugar syrup.

Uploaded by

Parth Gandhi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Saffro n ,C a r d a m o

m& R o s e w a t e r
Ch a rl o t t e
A FUSION DISH.
What is Charlotte?
A charlotte is a type of dessert or trifle that can be
served hot or cold. It is also referred to as an
"icebox cake". Bread, sponge cake or
biscuits/cookies are used to line a mold, which is
then filled with a fruit puree or custard.
How have we made a fusion dish?
BY ATTEMPTING TO ADD A MIDDLE
EASTERN FLAIR
Saffron,cardamom and
rosewater
Saffron, cardamom and rosewater are often the spices used in middle
eastern cuisine, especially desserts.
INGREDIENTS

• 150ml - Earl grey tea


• 1tbsp - Simple syrup
• 3 no - Eggs
• 75g - Caster sugar
• 250g - Mascarpone cheese
• 1g - Saffron
• 1/2tbsp - Rosewater
• 5 to 10 - Ladyfingers
• 1/2tsp - Cardomom powder
• Rose petals & Pistachios for garnish
01 First make the tea, allowing it to brew for 10-15
mins (using about 2 tea bags) and later sweeten
with simple syrup.

02 Make saffron essence by crushing the saffron


strands with sugar and add 50ml of boiled water

How to make
and let it cool.

the charlotte? 03 Separate the eggs and whisk the egg yolks with
sugar until frothy, creamy, double in size and all
the sugar has dissolved.

With the mixer on low speed, add mascarpone cheese

0 until smooth then add


3 -4 teaspoons of saffron essence , rosewater & saffron
strands.
05
In a separate bowl whisk the egg whites until stiff,
then fold them gently into the egg yolk mixture,
knocking out as little air as possible.

How to make 06
TO ASSEMBLE: Dip the ladyfingers quickly in
the cooled down tea and top with the cream and
some ground cardomom. Repeat with a 2nd layer.

the charlotte?
07 Refrigerate overnight or minimum 6 hours.

08
Garnish with dried rose petals and pistachios
½ cup all-purpose flour

Making the
5 tbsp cornstarch
3 eggs, separated and at room temperature
9 tbsp sugar

Ladyfingers: ¼ tsp cream of tartar

problems faced:
Method of preparation i.e. Adding flour to the egg yolk mixture instead of
combining the egg yolks and whites first then mixing it together.

Baking temperature and time:


Baking at 180°C for 14 mins gives a crispy exterior
Baking at 150°C for 8 mins gave a rather soft and squishy ladyfinger.
COMBINATION OF EARL GREY TEA AND
Problems faced with tea:
RUM IS BITTER. JUICE OF 1/2 AN
ORANGE AND ADDITION OF SUGAR
SYRUP GAVE A PROPER BALANCE OF
SWEET AND BITTER GIVING A FITTING
PUNGENT TASTE.
Final product

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