Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 2 litre cream (minimum 33% fat)
Instructions
1. In order to make ghee, we first need to make butter.
2. Into a mixing bowl pour cold cream and start whipping until the cream splits and the fat solids are separated from butter milk. This process will take around 10 minutes. Cover the stand mixer with a long tea towel in order to prevent the cream or mix solids spilling.
3. Once the solids are separated, with clean hands form little bowls of butter and wash them under cold water. The leftover buttermilk can be consumed cold by adding sugar and cinnamon to it.
4. Heat the butter balls by placing them in a pan on medium heat. As they melt, the butter will start to foam. This will take about 10 minutes. You can collect the foam with a spoon and discard it.
5. Once the milk solids have settled at the bottom and the foam is removed, your clarified butter is ready.
6. Let it cool down, then sieve it in a glass container so it’s ready to use when you need it.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
