Cream Chaat

This dessert is inspired by a street sweet of India called ‘Daulat ki chaat’ (daulat means rich). It is rich but incredibly light and essentially just a whipped cream but the incremental addition of sugar and saffron makes all the difference.

ingredients

1 cup heavy cream

1 teaspoon powdered sugar

Few drops kevra water

Pinch of sea salt

1/2 cup heavy cream

Generous pinch saffron

1 tablespoon powdered sugar

2 tablespoons chopped pistachios

Serves 2

instructions

Soak the saffron in 1/4 cup cream for 2 to 3 hours or overnight.

Using a stand mixer, whip one cup heavy cream with powdered sugar, salt and kevra water on high speed for the first 3 to 4 minutes then lower the speed until the cream is fluffy. Transfer to a serving dish.

Pour the saffron cream into the mixing bowl and whip with kevra water, sugar and salt until fluffy. Spoon over the plain whip and garnish with chopped pistachios.

notes & variations

• This dessert keeps for 2 to 3 days.

• Adding more sugar will result in the cream being less fluffy — the lack of sugar contributes to the light texture.

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