Introduction: Cloud Dessert

Imagine biting into a layer of froth, light-weight as a snow flake, infused with sweet khoa and garnished with layers of almonds and pistachios. The froth melts as soon because it touches the warmth of your tongue, leaving a path of creamy sweetness and crunchiness of nuts. This delicate, textural dessert disappears almost instantly – like dew drops on a sunny morning – but packs a flavor that stays with you for a long time.

It is a heavenly souffle that compliments the mood and the feel of nippy winter days perfectly.

Step 1: Ingredients

  • Full-cream milk, unboiled – 1 ltr
  • Double Cream – 250 ml
  • Cream of Tartar – 1 tsp
  • Caster sugar – 5 tsp
  • Dry Fruits-Pistachio – finely sliced, raisins,Almonds
  • Pinch of cardamom powder
  • Rose Water- 8-10 drops
  • 150 gm khoa ( solidified milk)

Step 2: Method of Making Foam

  • Mix milk, cream and cream of tartar in a big bowl and refrigerate it overnight.
  • Add rose water and 4 spoons of icing sugar and mix it using hand blender at full speed.
  • Foam will be created by blending, collect it from strainer and keep it aside on a tilted plate(better option than the bowl) so that remaining milk slips away, take that milk and add back in the milk mixture and blend it again.
  • Keep removing froth as it gets created in the blender and layering it with castor sugar.

  • Keep the foam in refrigerator for some time so that it can get chilled and thick.

  • Serve this foam in bowls and garnish it with khoa, chopped pistachios and raisins.

Tip- Use icing or caster sugar which gives more sweetness and melt- in- mouth texture . You can also use saffron strands for garnishing or can even mix in the milk.

Step 3: Method of Making Caviar ( Orange Pearl)


  • 1/2 cup VEGETABLE OIL (flavorless and one that remains liquid when chilled)
  • 1/3 cup pure FRUIT JUICE (here i used orange juice)
  • 1/4 teaspoon AGAR AGAR POWDER


  • Pour oil into a tall-ish glass and chill (the oil must be cold).
  • In a very small saucepan bring juice and agar agar to a boil. Reduce to gentle simmer and cook 1-2 minutes, or until agar agar is dissolved.
  • Let cool 3-5 minutes.
  • Fill an oral syringe or a dropper with the juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
  • Strain caviar using a fine mesh strainer.Drop it into chilled water in a cup.
  • Store caviar in water until ready to use.
  • Lay on a paper towel-lined plate and pat dry.

Step 4: Garnishing

  • Pour some orange syrup on the plate.
  • Make base from khoa and put the foam on it.
  • Sprinkle caster sugar on it and the orange pearls /caviar.
  • Finally , top it with dry fruits.
Science of Cooking

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Science of Cooking