Cheese Appetizer Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:

Heat milk, cream and salt. Slowly add vinegar. Let the mixture separate. Ladle the curds into a strainer or cheese mold, lined with wet muslin cloth. Let the ricotta drain. Spoon the ricotta into a bowl and cool. Add chopped ginger, chopped jalapenos, chopped coriander, white pepper powder and salt. Allow to cool well, roll into small balls, place two balls in each funnel (cone) made of lettuce leaves.

Method:
1. Take a pan, add 160 grams powdered sugar and stir continuously until the sugar melts completely.
2. Add 70 grams crushed pistachios and mix it well.
3. Transfer the mixture into a tray and spread it evenly.
4. Rest the mixture for 20 minutes.
5. Remove it from tray and transfer this into a zip lock bag.
6. Crush it into pieces with the help of a rolling pin.
7. In a bowl, add 4 egg yolks and whisk it well.
8. Add 100 grams powdered sugar and mix it well.
9. Add 1 teaspoon vanilla essence and mix it again. Keep aside
10. In a mixing bowl, add 450 grams whipped cream and whisk it well. Keep aside.
11. In a another mixing bowl, add 4 egg whites and whisk it well.
12. Add the prepared whipped cream, prepared egg yolk mixture, crushed pistachios sugar and mix it well.
13. Transfer this into a tray and spread it evenly.
14. Freeze for 6 – 8 hours or until set.
15. Take a pan, add 100 milliliters water, 100 grams sugar and bring it to a boil.
16. Add 200 grams raspberries, 1 tablespoon lemon juice and mix it well.
17. Bring it to a boil.
18. Remove it from heat and allow it to cool.
19. Remove the parfait from freezer and garnish it with prepared raspberry sauce and pistachios.
20. Serve.