Last week, to prepare a dessert, I’ve been given curry as ingredient: a spice mix, especially used in Asian kitchen.
We are not used to prepare desserts with curry, but if you think it is a mission impossible….well think again.
I used a mild curry powder, that matches perfectly with rich, creamy white chocolate and orange bavarian cream and to have a spicy kick, I melted curry powder in a chocolate ganache.
The finished dessert has a delicate flavor balance, especially in aroma and taste.
You can adjust the spiciness to your taste by adding or reducing curry powder, although for me it is fine.

Vento indiano 1

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