When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Sahar Parham Al Awadhi
Chef Sahar Parham Al Awadhi – or simply Chef Parham – stumbled into the world of pastry working and delved right into it. What started off as a hobby for her accumulated to become a full-blown career, eventually metamorphosing her into a force to reckon with. Today, Chef Parham is an Emirate female chef spearheading a team of 34 pastry chefs in a kitchen that operates 24 hours a day at the seven-star hotel Burj Al-Arab in Dubai. In fact, she was dubbed as the first Emirati Chef to work at the iconic hotel. In 2019, when she was promoted as the Pastry Chef at the same hotel, she became the first and only female Emirati Pastry Chef in the region.
For today’s episode of #TnlTasteOfTheWorld, Chef Parham brings her Emirati experience and fuses it with flavours inspired by her travels to India to create karak almond rochers.
- 160 grams white chocolates
- 50 grams slivered almonds
- 10 grams black tea
- 2 cardamom pods
- 1/4 orange
- 1 tablespoon coconut oil
- Take the chocolate and melt it in 30-second intervals in the microwave.
- Add the tea and crushed cardamom pods to this. In case you don’t have cardamom pods, you could use 1/4 teaspoon of cardamom powder or 1/4 teaspoon of cardamom extracts instead. Let these infuse together for 15 minutes.
- Next, caramelise the chocolate at 130-degrees celsius in the oven, mixing every few minutes.
- Once browned, remove it from the oven, transfer it to a bowl and allow it to cool.
- Roast the slivered almonds in the oven at 160-degrees Celsius for five minutes. Once roasted, allow the almonds to cool.
- Next, add the roasted almonds to the chocolate.
- Mix it with coconut oil, salt, and the zest of 1/4 orange.
- Spoon this mix on a tray lined with parchment paper and allow it to freeze in the chiller for half an hour.