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HindustanTimes Fri,29 Aug 2014

Lifestyle

Of rakhis and cupcakes
Amrutha Penumudi, Hindustan Times
Mumbai, August 20, 2013
First Published: 15:57 IST(20/8/2013)
Last Updated: 16:16 IST(20/8/2013)
Eggs Unscrambled

From high-pitched giggles to friendly sibling banter (not to mention lots and lots of free ice cream) — the dessert workshop hosted at Häagen-Dazs, Bandra, for HT Café readers was light-hearted and fun. We chose our participants through a Raksha Bandhan contest on Twitter, and the five sibling duos had a delightful experience creating special dessert offerings with the help of Chef Anthony David. The workshop ended with a competition where the girls created a rakhi for their brothers using cupcakes, frosting and sprinkles.


Haagen Dazs Brownie Fiesta

Chocolate brownie                                 
Häagen-Dazs Belgian Chocolate ice cream                      
Häagen-Dazs Midnight Chocolate Cookie ice cream        
Warm chocolate sauce n dark chocolate   n chocolate crispy pearls n raspberries                      
Chocolate flakes            
 
Method:
Brush chocolate sauce diagonally on the oval plate
Place a warm brownie at the inner end of the chocolate sauce stroke, taking care to not smudge the stroke.
Place a perfect scoop of the Häagen-Dazs Belgian chocolate ice cream on the brownie and a scoop of the Midnight Chocolate Cookie ice cream on the plate.
Sprinkle the chocolate crispy pearls mix on both Scoops and a few raspberries in between the two scoops. Place a chocolate net on the plate and a chocolate stick diagonally over the scoops. Serve.

Häagen-Dazs Rakhi Cupcake
Mango sorbet n chocolate muffin n kiwis n oranges    
Raspberries n whipped cream       
Mango sauce n strawberry sauce n chocolate sauce             
 
Method
Take a chocolate muffin (at room temperature) and cut it into slices of 10 g.
Crush the slices and place them in the cupcake mould.
Place mango sorbet into the mould over the crushed chocolate muffin. The process must be done gently to avoid mixing of the crushed muffins with the sorbet. Place the mould in the upright freezer for setting the cupcake for at least 4 hours.
Take the moulds out of the freezer and de-mould the cupcake.
Use a rectangular plate, drizzle mango sauce lengthwise and then create a rope design with strawberry sauce.
Place the mango sorbet cupcake in the centre.
Pipe cream over the cupcake.
Place slices of kiwi and oranges over the cupcakes starting from the exterior, working towards the centre.
Place a raspberry in the centre. Serve.


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