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YOUNG CHEF RAM KHAWAS DOES WONDERS IN BAKERY, A JOURNEY FROM RISHIKESH TO LOS ANGELES (PART-4): A REPORT BY KHATIBAH REHMAT.

Chef Ram Khawas who comes from a religious and pious city named Rishikesh in Uttarakhand marks his remarkable footprints in the world’s most powerful country United States of America. According to him apart from the financial benefits, the allure of the American culinary landscape, with its melting pot of flavors and cuisines, drew him in. I wanted to challenge himself, adapt to new ingredients and techniques and contribute to the vibrant food culture of the United States.
Now, as a chef in the USA, he continue to innovate, learn and share his passion for food with others. Now Chef Ram Khawas is very well set in the US but in another part of the interview you will come to know the setbacks he faced during the lockdown in the pandemic. For now read and bake his given recipe at home or at your bakery outlet.

CHOCOLATE PIE:

INGREDIENTS:

1 1/2 cups dark chocolate powder

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 cups Valrohna 70%  chocolate chips

1 cup heavy cream

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

INSTRUCTIONS:

  1. Preheat oven to 350°F (180°C).
  2. Prepare crust:  flour, sugar melted butter. Press into a small  pie dish.
  3. Bake crust: 8-10 minutes.
  4. Prepare filling: Melt chocolate chips in a double boiler. Remove from heat.
  5. Mix cream, sugar, eggs, vanilla extract and salt. Pour into melted chocolate.
  6. Pour filling into crust.
  7. Bake pie: 40-45 minutes

CHOCOLATE SORBET

INGREDIENTS:

1 cup water

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla extract

8 ounces high-quality dark chocolate (at least 70% cocoa), melted.

INSTRUCTIONS:

  1. Water, sugar, cocoa powder and salt in a medium saucepan.
  2. Whisk over medium heat until sugar dissolves and mixture simmers.
  3. Remove from heat and stir in melted chocolate and vanilla extract.
  4. Let mixture cool to room temperature.
  5. Cover aur refrigerate for at least 2 hours or overnight.
  6. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
  7. Transfer ice cream to an airtight container and freeze for at least 2 hours.

CHOCOLATE CRISP FOR GARNISH:

INGREDIENTS:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup semi-sweet chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 150 degree use the silicon mould for baking.
  2. In a medium bowl, whisk together flour, cocoa powder, sugar and salt.
  3. Add melted butter and stir until mixture forms a crumbly dough.
  4. Press dough out in the silicon mould
  5. Bake for 15-20 minutes or until edges are set.

6.Sprinkle some icing sugar sugar on top.

INTERVIEWED AND PICTURE COURTESY: CHEF RAM KHAWAS.

INTERVIEW TAKEN BY KHATIBAH REHMAT (Senior Journalist).

For interviews and publications kindly contact:
+91-9807 224 255/
+91-7905 613 350.

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