(The national dessert of bengal – Healthy Sondesh fudged with gooey belgian chocolates , centrefilled with crunchy praline – finished with a disguised appeal of a ganache mosaic – served as chilled poppers)
- 1-liter cow milk
- 6 tbsp. sugar powder
- 3 tsp. cocoa
- 1 tsp. vanilla essence
- 1 tbsp. lemon juice
- 3 tbsp assorted roasted dry fruits rolled in molten sugar and coarsly crushed once cooled and firm
- 300 gms dark chocolate melted
- 150 gms white chocolate melted
- Heat the milk; pour lemon juice when it starts boiling. The milk will curdle and form Chena or cottage cheese. Drain the access water and hang the cottage cheese in a muslin cloth Till dry.
- In a thick bottom pan cook the freshly made cottage cheese and add sugar on a low heat. Stir it all the time. Remove from fire when the sugar has melted and keep on stirring another two-three minutes. Put on heat and stir again for two minutes till it starts leaving the sides of pan but should remain juicy and not dried up .side of pan.
- Remove from fire and let it cool enough to handle.
- Keep portion of the mixture aside and add cocoa powder to it.
- Add vanilla essence to the other portion.
- Make a ball of white portion and stuff some chocolate portion along with a pinch of praline centre filled in it, and roll it again to form any shape you like. Do the same to the rest. Keep in the fridge for 15 mnts.
- Place these Zebra sondesh on a wire rack, pour on top and mosaic the molten dark and white chocolate ganache – set to chill and firm for 30 mnts
- Before serving, cut each of the chocolate Sandesh in half from the middle, to let the creamy chocolate have a delicious effect or serve whole dollops with a fusion filling and disguised appeal of a traditional sondesh.
Regional Exec. Chef
The Pride Hotel