X’mas delights

As the festival of cakes and cookies is not far away, here are some easy to make desserts of the season.

Baileys Tiramisu Trifle

Ingredients:

• Chocolate cream swiss roll: 1
• Espresso coffee: 1 cup
• Mascarpone cheese: 250 gm
• Baileys: 70 ml
• Icing sugar: 45 gm
• Gelatin: 5 gm
• Water: 20 ml
• Whipped cream: 100 ml
• Chocolate custard: 200 gm
• Ready custard: 200 gm
• Melted chocolate: 200 gm
• Cream and chocolate shards to decorate

Procedure:

• Slice the chocolate swiss roll and dip in the espresso. Make sure the chocolate swiss roll is at the bottom of the bowl.
• Take the mascarpone and icing sugar and mix it well. Process gelatin in 20 ml water and add to the mascarpone mix.
• Add the Baileys to the mascarpone mix, and whipped cream. Keeping the bowl half full.
• Set the mixture for an hour in the fridge.
• In another bowl, mix the ready custard and melted chocolate gently pour over the tiramisu. Let the mix set in fridge.
• Decorate with cream and chocolate shards. Serve chilled.

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

Coconut Cordial Tarts

Ingredients:

• 8 Sweet empty tarts
• Sugar: 500 gm
• Desiccated coconut:  300 gm
• Rose water: 50 ml
• Egg white: 1
• Water: 90 ml
• Coconut essence few drops (optional)
• Pink and Green food
• colours — few drops

Procedure

• Heat sugar and water till the soft boil stage (at 112 degree Celsius)
• Add coconut, rose water and essence (if you use) and mix it well. Cook the mix till it leaves the side of the pan.
• Whisk the egg white lightly and add quickly connnuct mixture
• Divide the mix into three parts and colour one side green and one with pink. The third side should remain white
• Using a spoon put three, colour mix in the tarts and let it set for a while. Then serve

— Chef Manish Khanna

CAULIFLOWER & VANILLA PANACOTTA

INGREDIENTS:

• Cauliflower florets 200 gm
• Vanilla bean pod 2 gm
• Fresh Milk 100ml
• WhippedCream 100ml
• AgarAgar 20 gm
• Salt 5gm

Procedure:

• In a thick bottom pan, take clean cauliflower, milk, salt and vanilla pod.
• Keep it on slow fire boiling for 20 minutes. Take out the vanilla pod.
• Make a fine puree of the mixture, and add agar agar and whipped cream.
• Pour the contents in a mould and keep it to cool for 2 to 3 hours.
• Serve it chilled.

— By Executive Chef Dinesh Mhatre, Hilton Mumbai International Airport