Lavas Cone with Goat Cheese Mousse & Onion Marmalade – Chef Sammya Majumder


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lavas cone with goat cheese mousse,& onion marmalade a

Lavas Cone with Goat Cheese Mousse & Onion Marmalade


SERVINGS: 2 portions




Ingredients for Lavas Cone


2 ½ cups bakery f lour
1 teaspoon salt
½ teaspoon sugar
2/3 cup milk
1 egg
2 tablespoons butter, melted
1/3 cup oil
Sesame seed


Ingredients for Goat Cheese Mousse


100 gm chevre’ cheese or goat cheese
100 ml double cream
1 no Gelatin leaf or 2 tsp of melted gelatin


Ingredients for Onion Marmalade


100 gm white onion
25gm Unsalted butter
½ Bay leaf
½ Staranis
1 tsp Castor sugar


Ingredients for Raspberry Coulis


100 gm frozen rasp berry.
15 ml red wine.
20 gm sugar.
1 tsp Roasted cumin.
1 pinch rock salt.




1. Heat oven to 400°F. To make cone, stir together flour, salt and granulated sugar. Add milk, egg and melted butter. Mix well to make stiff dough. Knead about 5 minutes or until smooth.


2. Divide into 10 balls; roll each until long thread. Roll over aluminum cone mould .Brush with 1/3 cup oil; sprinkle with sesame seed and pepper.


3. Bake 12 to 15 minutes or until browned.


4 .For mousses in large bowl, beat goat cream cheese & cream with electric mixer on high speed until light and fluffy. Add gelatin and refrigerate.


5. In a pan sauté onion in butter at low flame with star anis & bay leaf. When the onion became gooey add sugar and finish it.


6. Cook the raspberry with red wine, sugar until it becomes pulpy and jelly consistency .Finish with cumin and rock salt.


7. Fill the cone with goat cheese mousse, rocket lettuce, onion marmalade and raspberry coulis.

Executive Chef – Sammya Majumder of The Peerless Inn.

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About Chef

I am a crazy passionate chef that always loves a good challenge in kitchen and especially fine dining. Two things that I discovered in my journey; firstly is that regardless if you live in a tent in desert or in a palace in England cooking is the way that people share their experience, their joy, & love . Secondly, the food is not only to fulfill your appetite, it’s to relish the master piece of culinary art. When I cook with passion and honesty, and not just because of money, then the results are always like delicious, creative and imaginative dishes that people love. I am a gold medalist in Hospitality Management from " Pailan college of Management & Technology; Kolkata (affiliated to WBUT)"in 2008. Started my career with Hyatt Regency Kolkata, then shifted to Mumbai in 2010 where worked with Indigo restaurants & Oberoi flight services. In the year of 2011 joined Casa Toscana an Italian fine dining restaurant, where worked with Chef Gianfranko Chiarini( Michelin awarded chef from Italy). In 2014 joined The Peerless Inn Kolkata, operator Sarovar group of hotels as Executive Chef. Type of cuisine that I love to prepare is Italian, Mexican, French classical, Lebanese & our traditional cuisine, the cuisine of our grandmothers and mothers. Of course, all these dishes are prepared according to the highest culinary standards in line with current global trends, while still maintaining all the originality of the meal. I love changing menus according to seasonal changes at the marketplace. I love to conduct cooking classes to small kids; it’s a fun and refreshment of day’s schedule.

Chef Sammya Majumder
Executive Chef

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