BISMILLAH HIR RAHMAN NIR RAHEEM
Master Chef Sadu Shettigar, Rodas, Powai, says, "This is an unusual combination of strawberry flavoured rabdi, layered with sliced gulab jamuns and tender coconut topped with dark chocolate marmalade."
1 cup rabdi
30 ml strawberry crush,
8 pieces gulab jamuns,
2 tender coconuts,
1/2 cup dark chocolate
15 gm choco chips
10 - 12 mint leaves
1/2 cup whipped cream
50 ml cream
Mix the strawberry crush with the rabdi and chill.
Cut open the coconut and, with the help of a spoon, take out the coconut cream.
Slice the gulab jamuns.
Melt the chocolate in the microwave for 10 - 15 seconds.
Thin it down by adding cream till it is creamy and of a dripping consistency.
To assemble the dessert, spoon in 2-3 tbsp of the rabdi in a champagne saucer and arrange a layer of sliced gulab jamuns on it along with a generous sprinkle of the tender coconut.
Finally, spoon in the melted dark chocolate sauce.
Garnish with the choco chips and a sprig of mint leaves, whipped cream and serve chilled.