Chef Srihari Malireddy, shares his unique dessert recipe

Taj Falaknuma Palace's Pastry Chef shares his recipe of Single Origin Chocolate Parfait with Gianduja Crunch and Passion Orange Sorbet
Chef Srihari Malireddy, shares his unique dessert recipe

As a child, Chef Srihari Malireddy always had his eyes around the kitchen, watching his mother and grandmother cook. However, it was only later in his adolescence that he began to take cooking seriously with plans to make it his profession. Hailing from Venkata Krishnarayapuram, a town near Kakinada in Andhra Pradesh, Srihari carried his talent and resilience along with him when he moved to Hyderabad in search of opportunities. His love for cooking has only increased over time. “You can do what you want as a chef. You can create wonders as a lot of power is vested in you,” the 34-year-old says. Currently, the pastry chef at Taj Falaknuma, Srihari who specialises in celebration cakes, frozen desserts, chocolates and different kinds of bread, wants to see himself as an executive pastry chef. “I want to be the best at what I do,” he says. 

Chef Srihari Malireddy
Chef Srihari Malireddy

Single Origin Chocolate Parfait with Gianduja Crunch and Passion Orange Sorbet recipe:
Ingredients 

CHOCOLATE PARFAIT MIX: 
30 gm castor sugar | 22 gm rum | 15 gm egg yolk | 32 gm egg whole | 125 gm cream whipping | 125 gm cream | 125 gm dark chocolate  
GIANDUJA CRUNCH:
75 gm chocolate milk | 50 gm Pailleté Feuilletine crunch biscuit | 12 gm Praline paste | 12 gm butter (unsalted)
CHOCOLATE SAUCE: 
100 gm water | 100 gm castor sugar | 25 gm cocoa powder | 6 gm chocolate dark

Method
CHOCOLATE PARFAIT MIX: 
■    Whip the eggs and add the egg yolks with boiled sugar.
■    Make a ganache with the chocolate and cream.
■    Whip the cream with the ganache.
■    Fill this mix into a one-diameter cylinder without any air gaps and then let it freeze.
GIANDUJA CRUNCH:
■    Add the ingredients of gianduja crunch and mix well.
■    Pour on a butter paper lined tray. Level it in short frame with the help of rolling pin.
■    Let it cool down.
Final Plating:
■    Mix all the ingredients of chocolate sauce in a bowl and get the mixture to a boiling point. Add the chocolate mix and stir it continuously.
■    Brush chocolate sauce at the centre of the plate.
■    Place chocolate parfait on gianduja crunch at the left side of the plate.
■    Arrange four Amarena cherries and orange jullienes on the plate.
■    Place a quenelle of sorbet on orange jullienes.

Related Stories

No stories found.
Indulgexpress
www.indulgexpress.com