Sweet taste of Christmas

With Christmas around the corner, Chef Manish Khanna has given modern twists to two of the most popular and traditional desserts of the season.

Eggnog Mousse

Ingredients

• Egg yolks: 4
• Sugar: 75 gm
• Milk: 475 ml
• Cream: 250 gm
• Brandy: 85 ml
• Nutmeg powder:  1 tsp
• Egg whites: 4
• Gelatin:  1 tsp
• Water: 25 ml

Procedure:

• Mix gelatin and water and keep aside for 5 minutes. Then Microwave the mix till it dissolves
• Beat the cream, egg yolks and sugar till light and fluffy
• Add warm milk and cream to the egg mix. Beat it continuously so as not to curdle the eggs
• Add brandy, nutmeg powder, processed gelatin and mix well
• Whisk egg whites with sugar till it turns light and fluffy and gently fold into the egg nog mix just prepared
• Pour the mix into the glass and set in the fridge overnight. Serve chill.

Gingerbread Pudding with Sticky toffee

Ingredients

• Butter: 150gm
• Brown sugar: 150gm
• Ginger powder: 1 tbsp
• Egg: 1
• Honey: 1 tbsp
• Flour: 150 gm
• Baking powder: 1/2 tbsp
• Milk: 80 ml

For Sticky Toffee

• Brown sugar: 100 gm
• Dairy cream: 125 ml
• Butter: 25 gm

Method

• Beat butter and sugar till light and fluffy
• Add egg and honey to the mix
• Sift flour, baking powder and ginger powder together and mix into the butter mix. Add milk and mix well
• Pour into greased ramekin and bake at 180 degree for approx 25 mins

For Toffee:

• Heat sugar into a little water till it gets golden in colour. Add butter and remove from flame. At the end, add cream and mix well
• Serve the pudding topped with warm sticky toffee sauce.

— By Chef Manish Khanna, founder and partner of Brownie Point and Noir