Saffron, rose and pistachio white chocolate ‘salami’
My saffron, rose, pistachio and white-chocolate “salami” is an Indian version of an Italian classic – a befitting metaphor for the dark side of love. Too much love can kill you, and so can too much saffron. But in the right dose, this prized spice is believed to be a potent aphrodisiac – like love.
Crush the Biscuits into small pieces, but not crumbs. Add the pistachios (reserve 1 cup), cranberries, pineapple, raisins, sprinkle with Monin and set aside. Use a double boiler to do the next step. Place chocolate and butter in a metal bowl, place over a pot of boiling water and allow to melt. Once the chocolate is melted add the icing sugar, salt, the rest of the monin
and the condensed milk, mix well and continue cooking, stirring regularly. Add the biscuit mixture. Mix well. Let the mixture cool for 10 - 15 minute, as it starts to thicken and it's easier to work with. Shape in to a salami shape with a double layer of cling film. Let the salami set in the fridge. Remove the cling film and then roll the salami in reserved pistachio flakes. Return to fridge and allow to set. Remove the salami at least one hour before serving from the fridge. To serve or gift; I like to wrap it in butter paper and tape it with string to mimic a classic salami.
Rushina M. Ghildiyal
Rushina M. Ghildiyal is a gastronomy columnist, book author, writer and content consultant. Essentially, she has found the perfect guise under which to hide her true obsession, thereby legitimizing her foodie idiosyncrasies. Rushina is beset upon getting an harmonious flavour balance every time, brazenly discusses food with anyone, anywhere, collects food books and passionately adores all things culinary. She also has a delicious predilection for diverging from the mainstream food haunts, in search of the routes less taken, looking for the scrumptious underbellies of the world’s great cities.