Finger-licking: Asparagus And Bok Choy And Blueberry Sachertorte

Asparagus And Bok Choy is a tasty dish made with healthy Bok choy and asparagus. Blueberry Sachertorte is a finger-licking sweet dish made with blueberry filling and chocolate. A chef from Vivanta by Taj has shared these two recipes.

Asparagus And Bok Choy

Ingredients 
Bok choy
Fresh asparagus 
Fermented black beans
Refined oil  
Chopped garlic
Dark soya sauce  
Salt 
Sugar  
White pepper powder
Corn starch 
Crushed red chillies 
Fried garlic chips
Sliced bell peppers
Qty
400 gms
400 gms
20 gms
30 ml
20 gms
30 ml
to taste
20 gms
5 gms
20 gms
10 gms
15 gms
for garnishing

Instructions:

  1. Blanch the asparagus and the bok choy in boiling water for two to three minutes. Strain it, rinse the asparagus and bok choy in cold water, and keep aside.
  2. Take a wok with a little oil and fry the chopped garlic until they’re light brown.
  3. Add the black beans and crushed chilli, and deglaze with little water. Season it with salt, sugar, pepper, and soya sauce.
  4. Now add the bok choy and asparagus.
  5. Make slurry by mixing some cold water and corn starch.
  6. Thicken the sauce with the corn starch slurry and finish it with some garlic chips.
  7. Garnish it with a few more fried garlic chips. Set up the bok choy in a tent-like manner in the centre of the dish and add some slices of bell peppers. Serve hot.

Blueberry-Sachertorte

Blueberry Sachertorte

Ingredients
Butter
Icing sugar 
Egg yolks
Egg whites
Sugar 
Flour 
Almond powder 
Dark chocolate 
Blueberry filling
For the ganache
Cream   
Chocolate
Qty
100 gms
150 gms
5
40 gms
60 gms
72 gms
120 gms
120 gms
100 gms

200 gms
200 gms

Instructions:

  1. Mix the butter and icing sugar together until it becomes creamy in texture.
  2. Add egg yolks one by one and blend.
  3. Now melt the dark chocolate, add it to the mixture, and fold it all in. Keep it aside.
  4. In another bowl, make meringue until it’s fluffy, then add it to the chocolate mixture.
  5. Add all the dry ingredients and fold in the mixture.
  6. Pour the mixture in a baking tray and bake at 180°C for 25 minutes.
  7. Once it is done, allow it to cool and sandwich the sponges. Sprinkle little sugar syrup over it to make the sponge moist, and then apply blueberry filling on the sponge. Repeat the same for two layers or as preferred. Top it with ganache.
  8. Garnish and decorate the dessert as shown in the picture by using papaya scoops, dusting of cocoa powder, mint leaves, and a chocolate cigar.