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Variety on my plate Bake a fruit flan
Variety on my plate Bake a fruit flan

Whip up these continental favourites at home

Whether it’s a backyard barbeque with family or an intimate dinner with friends, summer desserts use a lot of seasonal fruits, especially in flans and pies.

Cappuccino Teardrop

Ingredients

Fresh cream: 70 ml

Icing sugar: 50 gm

Whipped cream: 150 gm

Melted dark chocolate: 150 gm

Milkmaid: 50 gm

Kahlua: 20 ml

Coffee powder: 2 gm

Method

Take a plastic sheet and cut into a 10 inch by 2 inch shape.

Melt some white chocolate and spread it with the comb and let it set. As it sets, melt some dark chocolate and spread on the sheet and as it starts setting fold it into a tear drop shape.

Keep aside.

For mousse

Cook fresh cream, Milkmaid, coffee powder and melted dark chocolate in a heavy base pan on a slow flame till it completely melts. Remove from the fire and keep in fridge for 20-25 minutes.

Add the whipped cream and kahlua liquor to it and keep in the deep freezer for 20 minutes.

Scoop out the mixture with an ice cream scooper and put inside the chocolate ring.

Keep the chocolate ring on a cake board or a platter and dust with cocoa powder and remove the plastic sheet very gently.

For garnish

Garnish the tear drop with some fresh strawberries.

Note

Kahlua is optional.

Fresh Fruit Flan

Ingredients

Butter: 200 gm

Icing sugar: 100 gm

Egg: 1

Flour: 300 gm

For the filling

Whipped cream: 150 gm

White chocolate: 20 gm

Method

For the filling

Put cream and chocolate in a container and mix well with a wooden spoon and keep aside.

For the tart base

Pre-heat the oven at 180 degree C.

Put butter sugar in a bowl and mix well. Add the egg.

Add flour to it and start rubbing it with your finger tips as it forms a smooth dough consistency. Keep it in the fridge for ten minutes.

Keep an 8” tart mould ready. Start rolling the tart dough mix on the floured surface into 3 mm thick shapes, to fill the tart mould. Dust the flour on the top and bottom of the mould.

Put some kidney beans or some chick peas so that the tart does not shrink.

Bake at 180 degrees C for 10-15 minutes till it turns a light golden brown. Leave it on a cooling rack for 15-20 minutes. When the tart base is completely cold add the cream mix to it.

For garnish

Cut some kiwi, fig, strawberries, apple and mango and decorate the tart.

Note

Roll the dough when it’s chilled otherwise it will be difficult to handle.

CHEF SELVA
(KITCHEN EXECUTIVE, COURTYARD BY MARRIOTT)

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