I'm not much into desserts but when one has been created using a little bit of innovation and a surprising local ingredient which you least expect, you tend to polish it off.
This chocolate mousse filled with creme brulee sits atop a nest made of... None other than ... Sangri which is fried & dusted with cinnamon sugar.
Sangri pods grow on the khejri tree, which is a thorny evergreen that grows in Rajasthan. The slender pods are green when unripe, and turn a chocolate brown upon maturing and are earthy, nutty flavor that has spice-like notes of cinnamon and mocha.
This dessert had so much texture and flavor it was quite addictive (complete with a sinful rose Icecream as an accompaniment). @justasajjangarh's pastry chef @sumeet3270 is a hidden whiz and I'm actually looking forward to my next dessert.
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