Chef: Jasbir Dawar
Position: Executive Chef, Hilton London Heathrow Airport Terminal 5, London, England
How did you get started?
My love of food started at home. I remember visiting the teeming and busy markets in Delhi with my dad, buying fish, going to the butchers for different cuts of meat, and then seeing him cook at home. Watching him cook with real passion inspired me to think of cooking as a career when I grew up.
After finishing my university degree, I enrolled in a 3-year Culinary Management course that really helped me to hone my craft. During this time, I trained at the 5-star Maurya Sheraton Hotel and then at the Metropolitan Hotel. Even though I didn't earn anything at the time, working in a busy and high-end hotel was a really special experience. I learned the value of working with a supporting team, smiling together through the long hours and learning together.
What was your first position?
My first job was in the UK, right after finishing my culinary course. I was hired as a Demi Chef de Partie at the Crowne Plaza Hotel in Marlow. Those were some special years - I worked there for 5 years and really gained a lot of experience.
The story behind the dish:
This is my signature dish. This was the first recipe of mine that was published in a recipe book, The Craft Guild of Chefs - the edition that celebrated 50 years of the guild.
Tonka Bean Panna Cotta, Rose Petal Ice-cream with White Chocolate Spoon
What you need:
Pavoni Bocciolo Mould
Red Velvet Spray
Ingredients for panna cotta:
800 ml double cream
200 ml condensed milk
1 tonka bean, grated
500 gm mascarpone cheese
4 gelatin leaves
Red velvet food spray
Ingredients for rose petal jam ice-cream (700 gm):
250 ml double cream
250 ml whole milk
5 gm green cardamom powder
100 gm caster sugar
6 egg yolks
75 gm rose petal jam
20 ml rose water
Ingredients for raspberry white chocolate spoon:
200 gm Callebaut white chocolate callets
5 gm freeze-dried raspberries
To make the panna cotta, soak the gelatin leaves in cold water until soft.
Mix the mascarpone cheese with 200 ml of the double cream.
In a saucepan, heat the rest of the double cream with the grated tonka bean, until it boils.
Remove from the heat and add the condensed milk. Let it cool down to room temperature.
Squeeze the gelatin leaves and whisk them into the cold mixture. Add to the mascarpone mix.
Pass the mixture through a fine sieve. Pour into a Bocciolo mould. Let it set in the freezer for 1 hour.
De-mould the panna cottas and lay on a tray lined with parchment paper. Coat each panna cotta evenly with the red velvet spray. Remove and place in the fridge before serving.
To make the ice cream, pour the milk, double cream, half the sugar and the cardamom powder into a heavy-base pan. Bring to boil over medium heat.
Meanwhile, beat the egg yolks with the rest of the sugar. Gradually, pour the milk and cream mixture into the eggs, whisking them together.
Return the mixture to a clean pan and cook gently, stirring continuously until the mixture is thick enough to coat the back of the spoon.
Pass the mixture through a fine sieve and let it cool.
Pour this mixture into an ice-cream machine and churn until smooth and thick.
Once the ice cream is ready, mix in the rose petal jam and the rose water. Transfer to a freezer-proof container and freeze until ready.
To make the chocolate spoon, melt the chocolate over a bain marie to 40-44 degrees Celsius.
Once the chocolate is cooled, sprinkle the spoon mould with freeze-dried raspberries and pour the chocolate over.
Use a spatula to level the chocolate and leave it to set in the fridge. Once set, remove from the mould.
To assemble the dish, place the panna cotta on the plate. Make a quenelle of the ice-cream and place the chocolate spoon on top, decorating with raspberry coulis.
My love of food started from home. I remember visiting the teeming and busy markets in Delhi with my dad, buying fish, going to the butchers for different cuts of meat and then seeing him cook at home. Watching him cook with real passion inspired me to think of cooking as a career when I grew up.
Jasbir is the owner of Chefi, the premier supplier of leather chef's knife rolls, loved by many Michelin star and celebrity chefs around the world as well as other premium leather products. https://chefi.co.uk/ -
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