Life | Sweet Some-Things

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Sweet Some-Things
Published: Volume 22, Issue 2, February, 2014

While your partner whispers sweet nothings into your willing ear, this Valentine’s Day, make sure you have something as sweet laid out and ready. Delve into the romance and spirit of things with fabulous desserts that you can whip up on a whim. Here are some suggestions and recipes from those who know what they are doing, when it comes to indulging that sweet tooth. Fantasie Fine Chocolates, Le Pain Quotidien, The Oberoi, Mumbai and Shangri-la, Delhi reveal some of their finest recipes

STRAWBERRY TART
LE PAIN QUOTIDIEN

INGREDIENTS
Tart shells, 4 nos; Whipped cream, 100 gms; White chocolate, 50 gms; Fresh strawberry, 250 gms; Cold glaze, 40 gms; Mint for garnish, few.

METHOD
In a mixing bowl, beat white chocolate so it becomes soft, add whipped cream in it. Keep the white chocolate cream in chiller to set. Put 1/4 of the cream in one tart shell. Wash, clean and cut strawberry into half. Toss strawberry into glaze. Arrange strawberry on tart shell as shown in picture. Serve cold garnished with mint sprig.

CUPID CHOCOLATE DOME
THE OBEROI, MUMBAI

INGREDIENTS
For the chocolate dome: Dark chocolate (sugar free); Cocoa butter colour; Dehydrated strawberry powder.
For the exotic fruit panacotta: Low fat milk, 100 ml; Low fat cream, 200 ml; Sucralose, 1gm; Gelatin, 2 leaves; Exotic fruits,100 gms.

METHOD
For the chocolate dome: Melt and temper dark chocolate. Cast a dome in a mould. De-mould and spray with cocoa butter colour. Sprinkle dehydrated strawberry powder.
For the exotic fruit panacotta: Mix all ingredients to get a panacotta and add fruits to it. Cool it over ice bath. Dice a few fresh strawberries and whip fresh cream.

ASSEMBLING
Take the chocolate dome which was earlier prepared. Layer the dome with alternate of strawberry, cream and chilled panacotta. Set the dome in the fridge for three-four hours. Garnish with chocolate and serve.

WHITE CHOCOLATE CITRUS PARFAIT MOUSSE
FANTASIE FINE CHOCOLATES

INGREDIENTS
Large eggs (separated), 2 nos; Heavy cream, 1 1/4 cups; Fantasie Fine Chocolate (available from Fantasie outlets), 2 ounces chopped; Sugar, 2 tsps; Cream of tartar, 1/8 tsp; Salt, a pinch; Fresh lemon juice, 2 tsps; Gelatin, 5 gms; Warm water, 20 ml; Printed white chocolate set in moulds or shapes (available on order from Fantasie outlets).

METHOD
For the mousse: Fill a large bowl with ice water. In a saucepan, cook the egg yolks with 3/4 cup of the cream over moderate heat, whisking constantly, until the mixture has the consistency of yogurt, about 5 minutes. Remove from the heat and whisk in the chopped Fantasie white chocolate. Transfer to a medium bowl and set it in the ice water to cool completely, stirring occasionally. In a medium bowl, beat the egg whites with the sugar, cream of tartar and salt until glossy, soft peaks form. Fold the egg whites into the white-chocolate mixture. In another medium bowl, beat the remaining 1/2 cup of cream until firm. Fold the gelatin, whipped cream into the white-chocolate mixture with the lemon juice. Set in desired moulds and place on Fantasie printed white chocolate base.

CHOCOLATE THREE WAYS
SHANGRI-LA DELHI

INGREDIENTS
For the chocolate parfait
Egg yolks, 60 gms; Sugar, 150 gms; Dark chocolate 70 per cent, 40 gms; Cream UHT, 225ml; Cocoa powder, 22 gms.

For the milk chocolate ganache
Cream, 500 gms; Milk chocolate, 245 gms; Sugar, 15 gms.

For the white chocolate mousse
Milk, 100 ml; Sugar, 20 gms; Yolks, 30 gms; Gelatin powder, 2 gms; White chocolate, 200 gms, Cream UHT, 300 gms.

For the Grand Marnier sauce
Orange juice, 250 gms; Orange zest, 1 no; Grand Marnier, 30ml.

METHOD
For the chocolate parfait
Boil the sugar to 120oC and pour onto the yolks while whisking to form a sabayon, then add the chocolate while the sabayon is still hot. Whip the cocoa and the cream until it has formed soft peaks. Fold together the sabayon and the chocolate cream together to form the parfait mix. Set the mix half.

For the milk chocolate ganache
Boil the cream (120gms) and the sugar and put in the milk chocolate and add the extra cream (380gms). Keep refrigerated.

For the white chocolate mousse
Bring the milk to the boil. Whip the yolk and sugar and when the milk boils add to the yolk and sugar mixture then cook at 72oC. Add the gelatine powder. Add the white chocolate. Whip the cream then add to the first mixture. Mould then freeze for three hours then slice.

For the Grand Marnier sauce
Reduce the orange juice with the zest and add the Grand Marnier.

ASSEMBLING
Add all the items to the plate and decorate with different chocolate forms and chocolate sauce. Garnish with mint for colour.

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