Atelier Miam is special to my heart. It’s my escape into India’s abundance and generosity. This is my latest creation inspired by the local berries in Meghalaya.
I recently spent time in villages around Shillong with Tanisha Phanbuh of Tribal Gourmet. We went to pick very unique berries called Sohiong Berries. They are almost like a cross between cherries and jamun.
The berries are astringent yet sweet and I sweetened them and made a compote with some vanilla pods. It also has a layer of namelaka infused with ginger flower which gives a very delicate flavour to the whole entremet. The mousse is flavoured with lemon the sponge has Khasi lemon zest and you’ll also find a perilla seed crumble outside for crunch and texture.
I hope you dive into our country’s biodiversity with every bite and make my adventure all the more worthwhile.
KEY INGREDIENTS
Milk, refined sugar, eggs, gelatine, whipped cream, refined wheat flour, butter, cream, cooking oil, sohiong berries, ginger flowers, lemon , Perilla Seeds.
ALLERGENS
Lactose, Egg, Gluten, Citrus, Soy, Nuts, Chocolate.
SERVING DIRECTIONS
Refrigerate upon arrival. Leave at room temperature for 1 hour before serving for it to soften.
