Whether you crave sweet, savoury, decadent or healthy, presenting dessert recipes to satisfy your taste buds.

Apple Pie Inside Out

Chef Nirata Kar, Junior Sous Chef, Renaissance Bengaluru Race Course Hotel

INGREDIENTS

SWEET PASTE

• Flour- 150 gm
• Icing sugar -100gm
• Butter- 50gm
• Egg yolk -1no

METHOD

• Mix butter and sugar add yolk and flour one after the other.
• Do not over mix it
• Keep in freezer for an hour to rest.
• Sheet in thin slabs and bake at 180 degree for 12 mins

FILLING

• Apple- 1no.
• brown sugar- 70gm
• Butter -50 gm
• Raisin- 50gm
• Sponge crumb-30gm

METHOD

• Peel the flesh from inside the apple, keeping the shape intact.
• Heat a pan and add butter, brown sugar, cinnamon, apple flesh, raisins and cook.
• When the filling cools, add the sponge crumbs.
• Add some broken sweet paste to the above filling.
• Fill the empty apple with this filling.
• Glaze it with honey and bake at 180 degree for 10- 15 mins.

Rasberry Matcha Infused Ice-Cream With Caramelized Fennel, Meringue Chards

Daniel Koshy, Executive Chef, JW Marriott Hotel Bengaluru

INGREDIENTS

• Coconut milk – 400 ml
• Coconut cream – ¼ cup
• Raspberry green tea – 2 tbsp
• Frozen raspberries – 1 cups
• Honey – 40 gms
• Vanilla extract – 1 tsp
• Fresh raspberries – 120 gms
• Egg white: 3 nos
• Sugar 120 Gms
• Fennel; 50 Gms

METHOD

• Mix the coconut milk and the coconut cream together in a saucepan over low heat.
• Add the raspberry green tea and let it simmer for 2-3 mts, whisking often.
• Remove from heat and let it infuse for 45 mins. Strain the tea leaves
• Add the tea-infused milk to the blender along with the frozen raspberries, honey and vanilla. Blend well
• Pour into a pre-cooled ice-cream maker and churn. Transfer to a container and let it set in a freezer.

MERINGUE CHARDS

Cut the fennel into small brunoises and let in simmer in a sugar caramel for a few minutes.

Put the fennel pieces on a tray to set. Make a meringue and spread it on a silpads. Sprinkle fennel brunoise over it and bake it at 120C.

ASSEMBLY

Crumble the meringue chards and arrange at the base. Scoop out a quenelle of the raspberry Matcha ice-cream over it.

Russian Matcha Dessert

Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods Private Limited

INGREDIENTS

• Refined flour – 250 grams
• Salted butter – 250 grams
• Caster sugar – 250 grams
• Condensed milk – 250 grams
• Baking powder – 5 grams
• Vanilla extract – 2 ml
• Whipped Cream – 100 grams
• Mascarpone cheese – 25 grams
• Matcha Tea Powder – 50 grams + 2 grams
• Hot water – 15 ml
• Vodka – 30 ml

METHOD

• Line the cake mold with Parchment paper and preheat the oven at 180 degrees Celsius for 10 mins.
• Mix together the hot water and matcha tea powder to make the Matcha Syrup and keep it aside.
• Cream together the sugar and butter together to form a fluffy and whitish mixture. Ensure the sugar is completely dissolved.
• Add the condensed milk and mix it well with the butter and sugar mixture along with vanilla extract.
• Add the Matcha Syrup made earlier and mix it well.
• Sieve together the baking powder and refined flour and divide it into 3 equal parts.
• Add the flour and baking powder mixture to the creamed butter, sugar, condensed milk mixture, part by part and mix it well using the cut & fold method.
• Pour the mixture into the lined cake mold and bake it at 180 degree Celsius for 35 to 45 minutes.
• At 35th-minute check if the cake is done by inserting the toothpick. If the toothpick comes out clean, take the cake mold out of the oven. If not bake it for some more time.
• Cool down the cake and cut the cake into 5 layers.
• Mix together the whipped cream, mascarpone cheese and vodka together and refrigerate it for 10 mins. (Cream Cheese Mixture)
• In a jar or serving dish place one layer of the cooled down cake and put another layer of Cream Cheese Mixture, Repeat the process for 4 to 5 layers.
• Serve refrigerated and sprinkle some Matcha tea powder before serving.

CARAMEL POPCORN SHAKE

Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods Private Limited

INGREDIENTS

• Caramel Popcorns – 15 grams
• Whipped cream – 20 grams
• Melted Chocolate – 20 grams
• Milk – 300ml
• Ice- 3 to 4 cubes
• Sugar as per taste

METHOD

• In a blender, blend together the ice cubes and milk.
• Add melted chocolate to it and again blend it. Taste it to check is sugar is required.
• Pour it into the glass, and pipe the whipped cream over it.
• On the whipped cream put the caramel popcorns and garnish it with caramel sauce.

CINNAMON HONEY CAKE

Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods Private Limited

INGREDIENTS

• Butter – 250 grams
• Sugar – 200 grams
• Eggs – 5 nos.
• Vanilla essence – 10 ml
• Refined flour – 200 grams
• Milk powder – 50 grams
• Baking powder – 2.5 grams
• Honey – 25 ml
• Cinnamon Powder – 15 grams
• Lemon Zest – 5 grams

METHOD

PREPARATION

• In a mixing bowl mix together the refined flour and baking powder and divide it into 2 parts.
• Using a parchment paper line the cake tin.
• Pre heat the oven at 180 degrees Celsius for 10 mins

FOR CAKE

• Cream the butter and sugar until the sugar is completely dissolved and the mixture turns whitish in colour.
• Add the eggs, vanilla essence, milk powder, honey, cinnamon powder and lemon zest to the butter and sugar mixture.
• Add the flour and baking powder mixtures to the butter mixture part by part

. Mix it well to ensure there are no lumps.

• Pour in the cake batter to the lined mould and bake it at 180 degrees Celsius for 30 mins.
• Check the cake doneness by inserting the toothpick to the cake. The tooth pick should come out clean. This ensures the cake is baked well.

FOR SERVING

• Cool down the cake and demold it.
• Drizzle honey before serving.