Yesterday I attended a Workshop on European Desserts by Chef Vivek Kadam at Grand Hyatt, Mumbai. I am posting the recipes that I learnt during this workshop for you. Even though I could not taste some of them due to egg and alcoholic contents, the recipes were awesome.
CHOCOLATE CHEESE LOLLIPOPS
Ingredients:
Ingredients:
Cut the Strawberries in to 4 slices each.
CHOCOLATE CHEESE LOLLIPOPS
Ingredients:500 gm Baked Cheese Cake
10 gm Orange Zest
30 ml Irish Cream
150 gms Dark Chocolate
200 gms Hazelnut Craoquant or Chocolate Nibs
250 gms Dark Chocolate
50 gms Cocoa Butter
Method:
Take the ready baked Cheese Cake, beat the cake along with the melted dark chocolate.
Roll the mixture like pipe and keep in the freeze for around 30 to 45 minutes
Take it out from the Freeze and cut it into small pipes.
Dip the small pipes in ready crystallized chocolate.
Finally coat it with Hazelnut Craoquant.
MOHR IM HEMD
Ingredients:
180 gms Cooking Chocolate
200 gms Butter
70 gms Sugar
240 gms Egg Yolks
140 gms Almond Powder
40 gms Flour (All purpose flour)
300 gms Egg White
130 gms Sugar
Method:
Beat the butter and Sugar together in a mixing bowl.
Keep on adding the egg yolks.
Once it turns fluffy enough, add the melted chocolate.
Mix this mixture along with the Almond Powder (Do not over mix)
Whip the egg white and sugar and fold this meringue into chocolate mix.
Pour it into desired baking mould
Bake it at 190 degree for 35 minutes (Water Bath)
Notes:
In the above recipe, as per the Chef, the Egg Yolks and Egg White can be replaced with 160 to 180 gms of Condensed Milk
Water bath is a technique where baking moulds are placed in a tray containing water. (Similar to caramel pudding)
PATE DE FRUIT
Ingredients:
1 Litre Frozen Fruit Puree
750 gms Castor Sugar
200 gms Glucose
25 gm Pectin + 50 gm Castor Sugar
15 ml Lemon Juice
15 ml Water
Method:
Boil the Fruit Puree along with Sugar and Glucose together.
After one boil, mix in Pectin and Sugar mixture
Once the Pectin, the mixture should be stirred continuously in order to avoid formation of lumps.
Boil till 107 degrees
Add the lemon Juice and Water
Set it in desired Silicon Mould
Roll in the Castor Sugar and serve.
Notes:
In the above recipe, Fruit Puree can be substituted with Fresh Fruit Pulp
The Glucose is used to give elasticity to the dessert.
Wet your hands before touching Glucose as it sticks to your hands
Pectin is a Binding agent. It can be substituted with Agar Agar or Gelatin
STRAWBERRY CONFIT, CHAMPAGNE JELLY VERINNE
For Strawberry Confit
500 gms Fresh Strawberries
10 gms Fresh Thyme
200 gms Sugar
5 gms Cinnamon Stick
10 gms Corn Starch
For Champagne Jelly:
750 ml Champagne
16 gms Sugar
Vanilla Pods
15 gms Gelatin Leaves
For Mascarpone Cream:
500 gms Mascarpone Cheese
6 Egg Yolks
200 gms Sugar
25 ml Grand Mariner Liquour
400 gms Whipped Cream
Method:
To make Strawberry confit:
Cut the Strawberries in to 4 slices each. In a sauce pan add Sugar, Strawberry, Thyme and Cinnamon & marinate.
Cook the berries until mixture thickens
Remove from the heat the allow it to reach at room temperature.
To make Champagne Jelly
Mix the Champagne with Sugar and seeds in the Vanilla Pods.
Add the soaked Gelatin and set the mixture in small tray
Keep inside the refrigerator to set.
To make Mascarpone Cream
Cook the egg Yolks with Pate de bombe method.
Mix with the Mascarpone Cheese and Grand Mariner
Finely fold the whipped Cream
Serve in a glass
Notes:
Pate de bombe method as explained by the Chef is a method where raw egg yolks are cooked by adding hot Sugar Syrup and mixing it continuously.
The use of Liquor may be avoided
The Thyme can be substituted with Mint also
The Cinnamon sticks can be replaced with Star Anise or Cloves
The Chef has also suggested a substitute for Champagne Jelly which can be made by using
1 litre of any Fruit Puree, 200 gms Sugar, 10-20 gms Liquid Glucose and 25 gms of Gelatin.
