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Dessert safari

india Updated: Oct 12, 2012 16:37 IST

Hindustan Times
Highlight Story

As city restaurants offer desserts from around the world, we pick out a few recipes you can try at home
De-constructed black forest cake
Chef Vishal Sharma
Taj Lands End, Bandra

Ingredients
Fondant cake mix
75 gm chocolate Ecuador, single origin, 74 per cent cocoa n 75 gm butter, unsalted n 25 gm egg yolk
35 gm egg n 25 gm sugar
25 gm cake flour

Sour cherry jelly
100 gm sour cherry puree
20 gm sugar n 20 gm liquid glucose n 2 pieces gelatin leaf 2 gm each, soaked and drained
Bourbon vanilla bean

Panna cotta
250 ml milk n 1,250 ml cream
2 pieces vanilla bean, slit
150 gm sugar n 150 gm gelatin leaf – 2 gm each, soaked and drained

Sour cherry sorbet

Cherries250 gm sour cherries puree

135 gm sugar n 100 ml water

20 gm liquid glucose

Kirsch air
200 gm kirsch n 400 ml water
3 gm lecithin powder

Black sesame powder
240 gm sesame seeds blanched and chopped n 240 gm sugar

Method
* Fondant cake mix: Make ganache by melting butter in a saucepan and pour hot butter on chopped chocolate.

* To make sabayon, mix egg whole, egg yolk and sugar. Cook it over a double boiler and whisk till it gets ribbon stage. Fold in the ganache and sabayon. Fold in the flour.

* Sour cherry jelly: Warm 30 gm sour cherry puree in a saucepan, mix in the liquid glucose till it dissolves completely. Soak the gelatin leaves in ice cold water, drain them and put in the warm puree. Mix rest of the cold puree, mix well. Set in a flat tray with a frame.

* How to bake a fondant cake with cherry centre: Heat the oven to 270°C. Pipe the fondant mix in the mould place a cherry jelly in centre fill and cover the jelly with fondant mixture. Put the mould in oven and bake for 3-4 minutes, till the outer part gets a thin crust. Cool it and then de mould.

* Vanilla panna cotta: Boil milk and cream with slit vanilla bean. Leave the mix to come at 45°C, add bloomed gelatin leaves, mix well and strain. Set in a flat tray with frame

* Sour cherry sorbet: Make syrup with sugar, water and glucose and cool it. Mix well the puree and syrup, churn it in sorbet machine, store at -18°C in airtight container.

* Black sesame powder: Mix all the ingredients together, spread it over silicon mat and bake it at 160°C for 15 minutes. Cool and powder it in food processor.

* Kirsch air: Blend all ingredients together, whisk with hand blender to create foam.

Croquembouche
Chef Tanisha Ravindran
Trident, BKC


Ingredients

For the Pâte à choux puffs
1/2 cup whole milk n 1/2 cup water n 4 ounces (1 stick) unsalted butter n 1 tsp coarse salt n 1 cup all-purpose flour n 5 large eggs
1 large egg yolk n 1/2 cup heavy cream n Caramel cream

Method
Preheat oven to 400°C. Line two baking sheets with parchment.

* Make the puffs: Bring milk, water, butter and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, stirring constantly, until mixture pulls away from sides of pan. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed and cool slightly, for a minute. With the machine running, add eggs, beating well after each addition. Transfer the dough to a pastry bag fitted with a 1/4-inch round tip.

* Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs onto each prepared sheet. Brush with egg wash.
Bake until puffs rise and are golden brown, for 20 to 25 minutes. Let cool on sheets on wire racks.

* Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of bag into base of each puff, and fill each. Return to sheets in a single layer as you work.

* Assemble the croquembouche: Dip top half of each filled puff into caramel, letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.

* Carefully dip the bottom half of one puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with nine more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a six-layer pyramid, using 45 or 50 puffs in total. (If the caramel begins to harden, reheat briefly over low heat).

Chilled cantaloupe soup with watermelon and basil granita
Chef Vishal Sharma
Taj Lands End, Bandra

Ingredients
Chilled cantaloupe soup
500 gm cantaloupe, peeled and pureed n 20 gm sugar
5 ml lemon juice

Basil Granita
200 gm basil, fresh, blanched and pureed n 200 ml water n 80 gm sugar n Watermelon cubes cut into 1’’ cubes and 1.5x1’’ cuboid

Basil crisp
4 basil leaves n 100 gm sugar n 100 gm water

Method
* Peel and deseed cantaloupe and make puree in a mixer. Add sugar if required, based on sweetness of the fruit. Lastly add 5 ml lemon juice. Strain with fine sieve, store and chill in refrigerator.

* Blanch basil in boiling water for 20 seconds and immediately immerse in ice-cold water.

* Mix all ingredients and blend them in a mixer. Pass it through a fine sieve in a broad container, freeze it and keep scrapping it with a fork at intervals to get a granule texture.

* Make simple sugar syrup by boiling water and sugar together. Coat basil leaves in syrup and dry over a non-sticky mat in oven at 110 degree centigrade for three hours.

* Cut watermelon as per size and try to remove all the visible seeds. Sprinkle some passion fruit seeds to give a crunchy texture.

* Assemble.