This playfully elegant dessert is steeped in nostalgia and a colourful imagination, with the kheer reimagined with tropical mangoes and an almond soul
Method
PREPARE THE RICE BASE
Wash and soak rice for 1 hour. Cook the rice along with Khova, Sugar and saffron until soft and add the mango puree to it . Strain the extra milk residue. Keep this milk residue separate
Blanch almonds, peel, grind into paste. Fold into kheer.
For Chocolate–Almond Soil
Melt chocolates, mix with toasted & hand pounded almonds and crumble
Plating
Mold the cooked rice in a sunflower mold. Chill and demold carefully on the serving plate. Add the milk residue on the sides, garnishing with a few saffron sprigs. Add the almond chocolate crumble by the side
Video
