Roasted Pumpkin Risotto with Haloumi and Chilli
Baked Chocolate and orange Marmalade Fudge Cake (Gluten Free)
Recipe by Shailender Khanna, Executive Chef – NOVOTEL, Pune
Chocolate & Bonne Maman orange Marmalade Fudge Cake
| Ingredients | Quantity |
| Bonne Maman Orange Marmalade | 50 gm |
| Egg Yolk | 60 Gms |
| Egg White | 75 Gms |
| Caster Sugar | 75 Gms |
| Dark Chocolate | 80 Gms |
| Almond Powder | 60 Gms |
Method:
- Take the egg yolk in a bowl and add half the sugar to the egg yolks and whisk till a sabayon stage
- Whisk the egg white in a separate bowl to a stiff peak
- Melt the dark chocolate on a double boiler, add Bonne Maman Orange Marmalade and then add the almond powder to the chocolate
- When all the ingredients are at room temperature
- Fold in the egg white along with dark chocolate mix
- And finally add the egg yolk mix to the chocolate mix
- Add the mixture to the desired container and bake on a double boiler at 230 degrees Celsius for 15 minutes
Bonne Maman Orange marmalade Jelly
| Ingredients | Quantity |
| Orange Marmalade Bonne Maman | 30 Gms |
| Water | 130 Ml |
| Sugar | 30 Gms |
| Agar Agar | 15 Gms |
Method:
- Mix the sugar and Luke warm water (100 ml) in a bowl
- After few minutes add the Bonne Maman Orange Marmalade to this mixture
- In a separate bowl ad the remaining water and Agar Agar
- And heat this mixture tell properly mixed
- Mix both the mixtures together and set in the desired container
Sesame Tuile for Garnish
| Ingredients | Quantity |
| Butter | 50gms |
| Caster Sugar | 50 gms |
| Liquid Glucose | 50 Gms |
| Sesame seeds Black and white Mix | 75 Gms |
| Refined Flour | 50 Gms |
Method:
- Melt Butter and caster sugar together in a heavy bottom pan
- When the caster sugar granules are emulsified with the butter add the liquid glucose
- Make sure not to overheat the mixture
- Once the amalgamation is complete make a dry mix of the flour and sesame seeds and slowly add to the mixture
- Use a Silicon mat and spread the mixture to cool, once cool bake in the oven for 4-5 minutes at 200 degrees Celsius
Shailender Khanna, Executive Chef – NOVOTEL, Pune
Chef Shailender Khanna a Punjabi by origin and a Mumbaikar at Heart, has travelled places for the love of food. Inspired to be a chef by some of the finest chefs in the world. Shailender started his career with the J.W.Marriott Hotel Juhu in Mumbai. During His career he has had the Opportunity to work with Various Brands like the Renaissance hotel and convention Centre where he was part of the pre-opening team at their award winning Italian Restaurant Fratelli Fresh. He has been Also part of pre-opening of a Marriott hotel in Bhopal has extensive experience in Resort Hotels in Goa and Also the Preopening chef at Novotel Pune.
Passion for food drew Shailender to the hospitality industry. He believes Food is an art which involves presentation of the food and making it look appealing to the eyes. Food is like a never ending story and it is about making people Happy and wowed.
