Now, I am not going pretend to be nonchalant about this one, for I am hyper-excited with the result of my trial, the origin of which is my love of Chef Manish Mehrotra’s Dodha Barfi Tart at the famed Indian Accent restaurant, and this is my way of paying a tribute to both the dessert and its creator.
And yes indeed, this is quite a sensation with respect to the textural transformation of the principal ingredient, made all the more enticing with the addition of what is a Dodha barfi infused butter toffee sauce …
… I bet you are thinking this is beyond your capacity to reproduce, but believe me when I say that it is very, very simple to make, and you will be forever grateful to me when you do!
First and foremost, order your Dodha Barfi from your favourite mithai shop.
Then gather the rest of the ingredients for the souffle base (IMAGE 1), which simply involves some imported double cream and Grand Marnier Liqueur.
YIELD: 3 SOUFFLE’S IN RAMEKINS OF 8.5CM DIAMETER X 4CM HEIGHT X 118ML VOLUME CAPACITY
- 75g Dodha Barfi
- 40ml Double cream
- 1 tablespoon Grand Marnier Liqueur
Place the Dodha in a pot over low heat and use a wooden spoon to start breaking it up (STEP 1). As soon as it begins to melt down (STEP 2), pour in the cream (STEP 3), then take off the heat and continue to break up and combine with the cream (STEP 4). Then return it to the heat until the dodha melts down completely and amalgamates with the cream (STEP 5 & 6). Take off the heat, add the Grand Marnier Liqueur, and stir vigorously to combine (STEP 7 & 8). Set aside until use.
Now proceed to making the Dodha infused butter toffee sauce.
YIELD: 3 SHOT GLASSES
- 43g unsalted butter
- 43g ordinary salted amul butter
- 60g Dodha Barfi
- 30g caster sugar
- ½ cup double cream
First gather together all of your ingredients (IMAGE 2). Then start the sauce the same way as the souffle base by melting the Dodha down with the double cream (STEPS 1 TO 3), then add the rest of the ingredients (STEPS 4 & 5), once the butter is melted bring to a boil (STEPS 6 & 7), boil for 1 minute and then set aside (STEP 8). You will reheat this before serving.
Next you are going to grease your ramekins with some butter, using an upward stroke, and then dust them with icing sugar (STEPS 1 TO 6). Then turn on your oven at 175°C (bottom heating convection setting), and place the oven tray on the middle shelf of oven.
And now on to the final part, for which you will need 3 egg whites, ¼ plus ⅛ teaspoon cream of tartar and 27g caster sugar (IMAGE 3).
Break the egg whites into a large bowl & add the cream of tartar (STEP 1), then beat with an electric egg beater to stiff peak (STEPS 2 & 3). Then add the sugar in two additions (STEP 4) and beat further till glossy (STEP 5).
Now again in two additions, using a large flat surfaced spoon, fold the egg white into the souffle base (STEPS 1 TO 4), then pour it into the ramekins to ¾ the height (STEP 5), and then place in the oven for exactly 15 mins (STEP 6), after which they will look like IMAGE 4.
A minute before the souffles are ready, re-heat the sauce and pour into the shot glasses on your serving plate (STEPS 1 & 2), then take the souffles out and place beside the shot glasses (STEP 3), and last but not least, advise your guests to make a little hole in the top of the souffles, pour in the toffee sauce, taste and thank God for being alive and well nourished! (STEPS 4 TO 6)
