White Chocolate Thandai Terrine – by Chef Dinesh Mhatre Executive Chef, Hilton Mumbai International Airport

WHITE CHOCOLATE THANDAI TERRINE

INGREDIENTS:

RECIPE:

• In a bowl take white chocolate, dairy cream, thandai, and saffron. Heat it up till 85°C

• Add whipped cream, mix well.

• Add soaked agar-agar

• Keep in the chiller to set for 2hrs

• Chilled dessert is ready to be served

Dinesh Mhatre Executive Chef,

Hilton Mumbai International Airport Dinesh Mhatre is the Executive Chef at Hilton Mumbai International Airport. As a seasoned professional, Chef Dinesh brings with him a remarkable 23 years of culinary experience where he enjoys creating new and innovative dishes as much as he likes to prepare them.

Being a skilled professional, Chef Dinesh is renowned for curating the finest of gastronomic experience for the guests. He firmly believes in learning a cuisine and culture of a particular place in order to create outstanding dishes to suit every guest’s palate.

Mhatre has worked with some of the finest hospitality chains in the country, including Hyatt, The Orchid and Oberoi flight services. Prior to joining Hilton Mumbai International Airport, Mhatre was the executive sous chef with JW Marriott, Pune.

Apart from cooking, the Chef’s strengths also lies in looking after multiple functioning and process of the hotel such as setting the menu, ensuring the customers are served well, mentoring the culinary team and sourcing the right candidates for food and beverage.

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