Festive season is right here and through this time demand for desserts naturally goes up contemplating no Indian competition is full with out sweets. After Diwali, a sequence of festivals await together with Govardhan Puja, Bhai Dooj, Chhath Puja, Guru Purab, Dev Deepavali amongst many different. In case you are not keen on Indian mithais or are bored of consuming manner too lots of them, you may attempt these simple custard recipes urged by Pastry Chef Rajesh Paramashivan, Novotel Mumbai Juhu Seaside. (Additionally learn: Bhai Dooj 2022: 3 lip-smacking dessert recipes you need to attempt)
1. Saffron candy pearls with cardamom baked yogurt
Components
Cardamom baked yogurt
Hung curd – 250 gm
Icing sugar – 60 gm
Condensed milk – 100 gm
Recent cream – 125 gm
Cardamom powder – 5 gm
Methodology
• Combine all of the components collectively in mixing bowl.
• Whisk the combination until you get easy consistency.
• Pour the above combination in an earthen pot or kulhad.
• Bake at 150 levels for 16 minute.
• Refrigerate for two hours and serve chilled.
Candy pearls (boondi)
Gram flour (besan) – 250 gms
Baking soda – pinch
Water – 90 ml
Saffron strand – 1 gm
Oil for frying
Sugar syrup
Sugar – 200 gm
water – 100 ml
cardamom – 2 nos
saffron – 1 gm
rose water – 50 ml
Methodology
• Add the sugar water saffron and cardamom in sauce pan.
• Make a thick syrup add rose water for flavouring.
• Add water to gram flour to kind easy batter.
• Add saffron to the combination.
• Lastly add baking soda to the combination and whisk properly.
• To make boondi, go the combination by the perforated ladle on the new oil kadai.
• Take away boondi and pressure all of the oil fully.
• Dip the boondi in heat sugar syrup relaxation it for an hour.
• Take away the surplus syrup by strainer.
• Lastly, candy boondi is able to serve.
Meeting
Serve the cardamom baked yoghurt in a kulhad with candy boondi and use chopped nuts as garnish.
2. Raspberry chill
Raspberry cremeaux
Components
Raspberry puree – 200 ml
Eggs yolk – 6 nos
Sugar – 90 gm
Butter – 35 gm
Gelatin – 4 gm
Methodology
• Boil puree and add to yolks.
• Cook dinner until 82° until eggs get pasteurized.
• Mix it and add gelatin and butter.
• Pour within the desired bowl and refrigerate.
Raspberry sorbet
Raspberry puree – 200 gm
Sugar – 180 gm
Water – 750 ml
Liquid glucose – 75 gms
Lemon juice – 5 ml
Gelatin – 6 gm
Methodology
• Boil puree, sugar and water collectively.
• Add glucose lemon juice and whisk it until the sugar is dissolved.
• Add the gelatin lastly.
• Pour the combination within the ice-cream churner until the sorbet is prepared.
• Freeze the sorbet for approx. 6 hours in a freezer
Meeting
Scoop a raspberry sorbet on raspberry cremeaux and garnish with recent mint leaves and white chocolate. Serve chilled.
Lemon grass brulee with crispy almond snap
Components
Lemon grass brulee
Recent cream – 250 gms
Castor sugar – 60 gm
Eggs yolks – 4 nos
Vanilla pod – 1 no
Lemon grass stick – 2 nos
Methodology
• Boil cream and sugar and add lemon grass to it.
• Wrap the combination with the cling wrap for two hours.
• Let it infuse the lemon grass flavour.
• Bake at 160 levels for 18 minutes.
Crispy almond snap
Components
Almonds – 200 gm
Sugar – 200 gm
Egg white – 3 nos
Refined flour – 60 gm
Methodology
• Whip egg white with sugar until stiff.
• Add flour and chopped almond to it.
• Unfold on baking slipat and bake at 200 levels for six minutes.
Meeting
Caramelize sugar with blow torch on brulee and garnish the highest with crunchy almond and edible flower. Serve chilled.