Taste of Decadence

There is no love sincerer than the love for food. Chefs help us indulge in some delectable desserts. Don’t count calories.

By Mukul Kashyap · Feb 2019 · 3 min read

Vanilla Panna Cotta with Raspberry Jelly

For the panna cotta: Soak half of the gelatin in water till it gets soft and keep aside. Heat milk, cream and sugar on low heat until they start boiling. Remove from heat, add soft gelatin and mix well until completely dissolved. Mix vanilla extract. Allow to cool at room temperature. Pour panna cotta mixture into the glass and refrigerate.
For the raspberry jelly: Soak rest of the gelatin and keep aside. Place raspberries, sugar and water into a sauce pan over low heat. Slowly boil, stirring constantly. Remove from heat and add soaked gelatin. Strain the mixture through fine sieve to remove seeds. Cool at room temperature and pour very gently into the glass over the panna cotta. Refrigerate for an hour more. Garnish with berries and serve.

By Sanjay Kumar, Pastry Chef, Radisson Blu MBD, Noida

For the caramel biscuit: butter 1 kg, brown sugar 666 g, icing sugar 166 g, eggs 12, almond powder 350 g, baking powder 24 g, flour 834 g, caramel sauce 350 g
For the chocolate fudge: cream 200 g, sugar 100 g, butter 60 g, broken cashew nuts 300 g, milk chocolate 400 g
For the coffee mousse: eggs 100 g, egg yolk 40 g, white chocolate 250 g, coffee 15 g, gelatin 5 g, whipped cream 500 g, sugar 70 g

Caramel biscuit: Mix cream, butter and sugar. Gradually, add eggs in the mixture. Add all the dry ingredients. Add caramel sauce on it.
Coffee mousse: Make a sabayon out of eggs, yolks and sugar. Add coffee and melted gelatin, fold with chocolate and then add whipped cream.
Chocolate fudge: Put the sugar to the caramel stage. Then, add butter and cream and let it cook for 2 to 3 minutes on slow fire. Add chocolate and roasted cashews.

By Shaikh Samim, Pastry Chef, Fairmont, Jaipur

Warm strawberry puree and white chocolate together. Fold it with whipping cream and soaked gelatin leaves. Make a dome with a rasgulla in the centre and keep it to freeze. Glaze the dish with a red glaze. Serve it along with a boondi strusel, raspberry curd and mint sprig.

By Ajay Anand, Director of Culinary, Pullman & Novotel, New Delhi Aerocity

Butter a loose-bottomed tin with baking parchment. Crush digestive biscuits. Transfer the crumbs to a bowl and pour over melted butter and mix. Tip them into tin and press firmly down into the base to create an even layer. Chill in the fridge for an hour. Slice vanilla pod. Holding onto the tip of the pod. Place cream cheese, icing sugar and vanilla seeds in a bowl, then beat until smooth. Tip in the double cream and continue beating until smooth. Now spoon the cream mixture onto the biscuit base making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight. Bring the cheesecake to room temperature about 30 minutes before serving. Purée half the strawberries in a blender or food processor with the icing sugar and 1 teaspoon water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

By Anand Prakash Sharma, Chef, Dum Maro Dum, New Delhi

From the February 2019 issue of FHM India.

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Mukul Kashyap

The FHM India editorial team.

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