Chef Nishant Choubey presents irresistible nutty, fruity Mulberry American Pecan Velvet Fizz

My good naughty friends usually mug up this story of recreating friendship. Once upon a brunch, a wild mulberry fell head over heels for a globe-trotting American pecan. She was sweet, tart, and unpredictable — he was buttery, bold and smooth. Together, they ditched the orchard and the farm to crash our kitchen, creating magic that’s crunchy, jammy and just a little rebellious.

This dish is their love child — nutty, fruity and utterly irresistible.

And then, we used to sip it together and say cheers to the long-lasting friendship!

Mulberry American Pecan Velvet Fizz (Serves 2)

Ingredients

Fresh/frozen mulberries                              1 cup

American pecans (soaked overnight)        ¼ cup

Honey/maple syrup                                      1 tbsp

Lemon juice                                                    1 tbsp

Sparkling water/tonic (chilled)                  1 cup

Crushed ice                                                    As needed

Fresh basil or mint, mulberries, pecan     For garnish

Method

To prepare the pecan-mulberry cream, blend pecans, mulberries, honey, lemon juice and ¼ cup of chilled water. Strain for smooth texture.

To assemble, fill glasses with crushed ice. Pour cream base halfway up the glass. Top with sparkling water or tonic. Stir gently.

Garnish with mulberry, mint or basil, and a pecan.

— Author of ‘Stay with Indus’, Chef Nishant Choubey is Consulting Chef for Michelin Plated Indus (Bangkok) and Corporate Chef of Seinan Group (Tokyo). He also won Independent Chef of the Year Award for 2024

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