InternationalMEDIUM
Lavender Chocolate Harmony
by Pritam Sarki
1hr + 1hr
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When I was a child, I loved eating Dairy Milk chocolate. The taste stayed with me, and I thought I could create something even better by adding some extra ingredients. I infused the chocolate with lavender crème brûlée and sesame seeds and paired it with raspberry sorbet. The result is a smooth, decadent chocolate experience. To balance the richness, you get the aroma of lavender from the crème brûlée and the light, tart taste of the raspberry sorbet.
When I was a child, I loved eating Dairy Milk chocolate. The taste stayed with me, and I thought I could create something even better by adding some extra ingredients. I infused the chocolate with lavender crème brûlée and sesame seeds and paired it with raspberry sorbet. The result is a smooth, decadent chocolate experience. To balance the richness, you get the aroma of lavender from the crème brûlée and the light, tart taste of the raspberry sorbet.
Prep Time
1hr
Cook Time
1hr
Difficulty
MEDIUM
Serves
1
Recipe by
Pritam Sarki
Oaga Art Resort
Meet the culinary artist behind this month's featured recipe
Junior Sous Chef - Pastry
Oaga Art Resort
📍 Oaga Art Resort
"Cooking is about preserving traditions while embracing innovation. Every dish tells a story."
Chef Pritam has dedicated 14 years to the culinary arts, a period marked by continuous learning and innovation. He maintains a strong commitment to professional growth, constantly experimenting with new techniques and ingredients, and seeking to expand his culinary knowledge. This dedication has led him to his current position as Junior Sous Chef – Pastry, where he plays a vital role in creating delectable and innovative desserts.
Signature Dish
Contemporary Cuisine
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