Sweet toppings: This is how you jazz up a boring dessert

UPDATED ON AUG 29, 2014 05:30 PM IST 7 Photos
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Do regular ­desserts look boring to you? Well, a simple scoop of vanilla ice cream can easily be turned into an impressive dessert item with just a little bit of a makeover. You can top your dessert with sliced fruits or chocolate sauce, nuts or even whipped cream. We’ve put together some sweet ­toppings for you to try. They not only taste great when teamed with a dessert item, but are easy to prepare and assemble as well. (Text: Namya Sinha) Custard cream, Perfect with imarti, gulab jamun and jalebi INGREDIENTS: 200 gm whipping cream 60 gm custard powder 500 gm milk 100 gm sugar METHOD: In pan, boil milk and add sugar. In another bowl, mix the custard ­powder with warm milk and add this to the boiled milk. Whisk and leave. Let it cool, and after that, add whipped cream to it. Whisk with light hands and it’s ready to be used. — Recipe by executive chef, Sandeep Panwar, The Metropolitan Hotel and Spa

Do regular ­desserts look boring to you? Well, a simple scoop of vanilla ice cream can easily be turned into an impressive dessert item with just a little bit of a makeover. You can top your dessert with sliced fruits or chocolate sauce, nuts or even whipped cream. We’ve put together some sweet ­toppings for you to try. They not only taste great when teamed with a dessert item, but are easy to prepare and assemble as well. (Text: Namya Sinha) Custard cream, Perfect with imarti, gulab jamun and jalebi INGREDIENTS: 200 gm whipping cream 60 gm custard powder 500 gm milk 100 gm sugar METHOD: In pan, boil milk and add sugar. In another bowl, mix the custard ­powder with warm milk and add this to the boiled milk. Whisk and leave. Let it cool, and after that, add whipped cream to it. Whisk with light hands and it’s ready to be used. — Recipe by executive chef, Sandeep Panwar, The Metropolitan Hotel and Spa

UPDATED ON AUG 29, 2014 05:30 PM IST
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Vanilla fudge sauce, perfect for plain vanilla ice cream, fruits and pound cake INGREDIENTS: 1/2 cup bitter ­chocolate (unsweetened) 1/4 cup butter 1/2 cup sugar 1 cup heavy sugar 1 tsp vanilla bean paste. METHOD: Melt the chocolate with the butter in a pan over heat. Keep stirring to ensure that it doesn’t stick. Add sugar and stir for another three ­minutes. Add cream and ­continue stirring over low heat. Stir in the vanilla. Remove from heat and serve. — Recipe by Chef Gurmeet Singh – Grills & Platters by Pind Balluchi, Delhi

Vanilla fudge sauce, perfect for plain vanilla ice cream, fruits and pound cake INGREDIENTS: 1/2 cup bitter ­chocolate (unsweetened) 1/4 cup butter 1/2 cup sugar 1 cup heavy sugar 1 tsp vanilla bean paste. METHOD: Melt the chocolate with the butter in a pan over heat. Keep stirring to ensure that it doesn’t stick. Add sugar and stir for another three ­minutes. Add cream and ­continue stirring over low heat. Stir in the vanilla. Remove from heat and serve. — Recipe by Chef Gurmeet Singh – Grills & Platters by Pind Balluchi, Delhi

UPDATED ON AUG 29, 2014 05:30 PM IST
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Creamy caramel banana topping, perfect with pancakes and vanilla sponge cakes INGREDIENTS: 1/2 cup brown sugar 1/4 cup whipped cream 1/4 cup light corn syrup 2 tbsp butter 1 tsp vanilla essence 3 bananas sliced METHOD: Mix all the ­ingredients except the ­bananas. Put on medium heat and bring to a boil. Keep ­stirring and remove from heat. Gently put the sliced bananas in the mixture until they get coated. Keep it warm. Serve it with pancakes or sponge cake. — Recipe by Chef Ganesh, Roost Bistro, Delhi

Creamy caramel banana topping, perfect with pancakes and vanilla sponge cakes INGREDIENTS: 1/2 cup brown sugar 1/4 cup whipped cream 1/4 cup light corn syrup 2 tbsp butter 1 tsp vanilla essence 3 bananas sliced METHOD: Mix all the ­ingredients except the ­bananas. Put on medium heat and bring to a boil. Keep ­stirring and remove from heat. Gently put the sliced bananas in the mixture until they get coated. Keep it warm. Serve it with pancakes or sponge cake. — Recipe by Chef Ganesh, Roost Bistro, Delhi

UPDATED ON AUG 29, 2014 05:30 PM IST
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Crème Diplomate with fresh exotic fruits, perfect with vanilla sponge cakes and waffles INGREDIENTS: 125 ml whipping cream 30 gm icing sugar 1/2 vanilla bean (split and scraped) diced exotic fruits such as strawberries red currants kiwi fruit METHOD: To make the Crème Diplomate, whip the cream with the icing sugar and vanilla bean. Spread the Crème Diplomate on the cake or waffle. Add exotic fruits on top and serve. — Recipe by Chef Amit Sinha, L’Opera, Delhi

Crème Diplomate with fresh exotic fruits, perfect with vanilla sponge cakes and waffles INGREDIENTS: 125 ml whipping cream 30 gm icing sugar 1/2 vanilla bean (split and scraped) diced exotic fruits such as strawberries red currants kiwi fruit METHOD: To make the Crème Diplomate, whip the cream with the icing sugar and vanilla bean. Spread the Crème Diplomate on the cake or waffle. Add exotic fruits on top and serve. — Recipe by Chef Amit Sinha, L’Opera, Delhi

UPDATED ON AUG 29, 2014 05:30 PM IST
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Mashed banana, cocoa and honey topping, perfect for peanut butter smoothies INGREDIENTS: 350 gm yoghurt 65 gm peanut butter 2 ripe bananas 35 gm roasted walnut 5 gm cocoa powder 60 gm honey METHOD FOR THE SMOOTHIE: To make the peanut butter smoothie, blend the peanut ­butter, honey and yoghurt together. METHOD FOR THE TOPPING: Mash the banana with a fork and add to smoothie. Sprinkle the crumbled walnuts on top. Top all this with a generous drizzle of honey and sprinkle some cocoa powder and your perfect summer smoothie is ready. — Recipe by Vishal Atreya, executive chef, The Imperial Delhi

Mashed banana, cocoa and honey topping, perfect for peanut butter smoothies INGREDIENTS: 350 gm yoghurt 65 gm peanut butter 2 ripe bananas 35 gm roasted walnut 5 gm cocoa powder 60 gm honey METHOD FOR THE SMOOTHIE: To make the peanut butter smoothie, blend the peanut ­butter, honey and yoghurt together. METHOD FOR THE TOPPING: Mash the banana with a fork and add to smoothie. Sprinkle the crumbled walnuts on top. Top all this with a generous drizzle of honey and sprinkle some cocoa powder and your perfect summer smoothie is ready. — Recipe by Vishal Atreya, executive chef, The Imperial Delhi

UPDATED ON AUG 29, 2014 05:30 PM IST
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Caramel popcorn, perfect with mousse, hot chocolate, ice cream, cupcakes, shakes INGREDIENTS: 1 packet of buttered popcorn (make it at home with corn kernels and salted butter) 1.5 cup sugar 1 cup butter METHOD: In a pan, add sugar and place it on fire. Gently mix till it turns an amber colour. Remove from flame and add butter. Pour the caramel on the popcorn and mix well until each piece is coated with caramel. — Recipe by Chef Manu Chandra, Monkey Bar

Caramel popcorn, perfect with mousse, hot chocolate, ice cream, cupcakes, shakes INGREDIENTS: 1 packet of buttered popcorn (make it at home with corn kernels and salted butter) 1.5 cup sugar 1 cup butter METHOD: In a pan, add sugar and place it on fire. Gently mix till it turns an amber colour. Remove from flame and add butter. Pour the caramel on the popcorn and mix well until each piece is coated with caramel. — Recipe by Chef Manu Chandra, Monkey Bar

UPDATED ON AUG 29, 2014 05:30 PM IST
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Tangy lemon curd sauce, perfect with vanilla ice cream and doughnuts INGREDIENTS: 1 cup lemon juice, 1 tbsp lemon zest, 1 cup sugar, 6 large eggs and 2 egg yolks, 12 tbsp unsalted butter METHOD: Beat the lemon juice, lemon zest, sugar and eggs in a large pan over low heat. Bring it to a slow simmer and add butter, whisking constantly until the mix thickens. Strain the mix through a small mesh strainer into a medium bowl and cover tightly. Chill for an hour or till it is set to be used as a topping. — Recipe by Sunil Tomar, executive chef, Storm Bar & Grill, Delhi

Tangy lemon curd sauce, perfect with vanilla ice cream and doughnuts INGREDIENTS: 1 cup lemon juice, 1 tbsp lemon zest, 1 cup sugar, 6 large eggs and 2 egg yolks, 12 tbsp unsalted butter METHOD: Beat the lemon juice, lemon zest, sugar and eggs in a large pan over low heat. Bring it to a slow simmer and add butter, whisking constantly until the mix thickens. Strain the mix through a small mesh strainer into a medium bowl and cover tightly. Chill for an hour or till it is set to be used as a topping. — Recipe by Sunil Tomar, executive chef, Storm Bar & Grill, Delhi

UPDATED ON AUG 29, 2014 05:30 PM IST
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