This is what I am stirring up tonight – Rum Flambé Gulab Jamun served over vanilla and rose! This stylish and indulgent dessert is inspired from my fragrance Flambé.
Perfumes to me are compositions made from memories and experiences, and therefore the fragrance blends that I make are all inspired from places that I have grown up in, my memories attached to those places, people I have met, those who have inspired and impacted my life and my senses. Flambé, for instance, is my ode to Delhi – a city that wooed me with its extravagance and romance. Yes, at times it has been loud, rash, painful and grating yet there’s a beauty, a beauty of learning in that pain. To me Delhi is all about colour, flavor, vibrance, flamboyance and extravagance. The word flambé I feel, best describes the essence of the city. This technique of cooking is flamboyant, fiery and stylish. It is this essence of the technique that I have in turn tried to capture through my blend of oudh, rose, saffron, black pepper and vanilla.
The fragrant notes of the blend inspire me to look for other elements from life that can represent its soul. And my latest discovery is this dessert that I have stirred up. It’s warm, sweet, spunky, rich and in excess. It is so Delhi!
Try this out for one of your Diwali parties (do try out my perfume blend as well).
8-10 readymade gulab jamun with syrup
1 small bottle rum
Heat the gulab jamun with their syrup over the gas. When the syrup starts to bubble, lower flame.
Meanwhile pour the rum into a metal ladle. Warm over a low gas flame.
When the rum alights pour over the gulab jamun in a circular motion and set alight or flambe. (Both gas flames should be off, otherwise you will really be playing with fire!)
Bring to table. Serve over a scoop of vanilla ice cream.
For some more flamboyance, garnish with some fresh rose petals and saffron strands.