Atelier Miam is special to my heart. It’s my escape into India’s abundance and generosity.
We're bringing back Chef Bani's creation inspired by the local berries in Meghalaya on popular demand!
Last summer, Chef Bani 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 is set in a vanilla mousse infused with ginger flower and lemon grass which gives a very delicate flavour to the whole entremet. The entremet also has layers of mango caramel and hazelnut praline with a Khasi lemon and Perilla seeds sponge.
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 flour, butter, cream, cooking oil, sohiong berries, ginger flowers, lemon, perilla seeds, hazelnut, mango
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.
