Sweet Treats For Mom

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Show mom some love by whipping up a sweet treat that’s sure to please. Indulge mom’s sweet tooth, on her day, mums should be able to enjoy the best things in life and any one of these delicious Mother’s Day desserts should do the trick. So if you’ve been looking for a decadent showstoppers, this is it! Celebrate the women in your life be it your mom, mother-in-law or grandmother this Mother’s day.

Chef Toshin Shetty, Toshin Shetty gives us incredible desserts, the sweet visions to treat your mom.

Scarlet – Velvety decquaise, slow reduced raspberries, raspberry jelly and tender raspberry mouse line cream.

Red Velvet Sponge
• 195 g all purpose flour
• 30 g cornstarch
• 8 g unsweetened cocoa powder
• ¼ tsp salt
• 1 tsp baking soda
• 200 g granulated sugar
• ½ cup melted unsalted butter
• 250 ml thick buttermilk
• 2 tsp distilled white vinegar
• 1 tsp vanilla essence
• 1tsp red food color

Raspberry Mousse
• 400 g raspberry purée
• 250 g whipping cream
• 200 g white chocolate
• 32 g Agar Agar

Raspberry Jam
• 150 g Jam

Raspberry Jelly
• 150 g Raspberry purée
• 6 g Agar Agar

Spray Chocolate
• 20 g white chocolate
• 20 g cocoa butter
• 1 g red food colour

Method:
Red Velvet Sponge
• Pre heat oven to 190 ° C.
• Sieve all dry ingredients in one bowl. Give it a quick mix.
• Mix all wet ingredients in another bowl including food color.
• Now pour wet ingredients to dry ones and whip it until no lumps, do not over mix.
• Spread onto baking tray and baked at 190 ° C for 10-15 min.
• Once cool cut it, according to size of the mould.

Raspberry Mouse
• Melt the white chocolate using a double boiler.
• Heats the raspberry purée, add Agar Agar to it and mix well.
• Fold the melted white chocolate in Raspberry puree mix
• Use a mixer to whip the heavy cream until soft peaks are formed.
• Add the whipped cream to the raspberry-white chocolate mixture in small batches.

Raspberry Jelly
• Heats the raspberry purée, add Agar Agar to it and mix well.
• Spread it on thin baking tray and refrigerate.

Assembly ( Inverted Mould procedure)
• Pipe in mousse in the desired mould half way and set it in freezer.
• Cut the jelly as desired and place it on top of set mousse in the mousse leaving the edges.
• Pipe the raspberry jam over jelly.
• Fill in the mould till the top the raspberry mousse. And place the cut red velvet sponge on the top and freeze.
• Demould the mousse when it is set rock hard.
• Spray red cocoa butter to finish.

I Surrender – A luscious fusion of fresh strawberries, strawberry jam and mascarpone cheese layered with vanilla decquoise.

Vanilla decquoise
• 60 g confectioners sugar
• 100 g salted butter
• 1 can/tin (400 grams) condensed milk
• 1 teaspoon pure vanilla extract
• 360 ml milk
• 250 g cups flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder

Cheesecake
• 8g Custard Powder
• 50 ml Milk
• 250 g Mascarpone Cheese
• 175 g icing sugar
• 350 g Whipping Cream
• 32 g Agar Agar
• Vanilla Pod
• 80 g Strawberry Puree

Strawberry Jam
• 150 g Jam

Strawberry Glaze
• 1 cup fresh Strawberries, cleaned and mashed
• 1 cup Castor sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• Few drops Red Food Color, optional

Slice Fresh Strawberries for assembly.

Method:

Vanilla Sponge
• Pre heat oven to 190 ° C.
• Sieve all dry ingredients in one bowl. Give it a quick mix.
• Mix all wet ingredients in another bowl.
• Now pour wet ingredients to dry ones and whip it until no lumps, do not over mix.
• Spread onto baking tray and baked at 190 ° C for 10-15 min.
• Once cool cut it, according to size of the mould.

Strawberry Cheesecake
• Heat the milk to 60° C and add custard powder and agar agar.
• Fold the mascarpone cheese in the custard.
• Divide the mix in two separate bowls.
• Add strawberry puree to one and fold it.
• Slit open the vanilla pods, remove the extract with help of small knife and mix it with other part.
• Whip the whipping cream to medium peak and add to both the bowl mix and fold.

Strawberry Glaze
• Mash the fresh Strawberries.
• In a saucepan, combine sugar and cornstarch.
• Add in water and mashed strawberries.
• Bring to a boil, stirring constantly and add food coloring if desire.
• Remove from heat and transfer to bowl, cool it for 10-15 minutes.
• Put the mixture through a sieve and smash them or use the food processor to get smooth texture.

Assembly (from bottom to top)
• Lay the desired mould with vanilla sponge at the bottom.
• Pipe in the strawberry cheesecake in half way and set it in refrigerator.
• Place the slice strawberries on the top.
• Pipe the vanilla mousse till the top and set it in the freezer till it is rock hard.
• Demould it and pour the glaze on the top and trim all edges to perfection.
• Garnish with fresh strawberries on the top.

Nirvana -64% single origin dark chocolate ganache of Madagascar cocoa beans with sharp notes of fresh red fruits and hint of tanginess on crispy tartlet.

Chocolate Ganache
• 500 g 64% Manjari Single Origin Dark chocolate
• 200 ml whipping cream
• 60 g soft unsalted butter

Tart Shell (12 no):
• 180 g soft flour
• 20 g Cocoa Powder
• 100 g unsalted butter
• 1 egg
• 5 g salt
• 5 g Caster sugar
• 10 ml water
• 3 drops Vanilla extract

Method:

Tart Shell
• Cream the butter and sugar in a food processor until just combined. Add the whole egg and mix for 30 seconds.
• Add the flour and process for a few seconds until the dough just comes together. Knead lightly on a kitchen table with floured surface, then shape into a flat disc. Wrap in cling film and refrigerate for 30 minutes.
• Preheat the oven to 170°C, Lightly grease tart shells. Roll the pastry dough as thinly as possible and cut accordingly (eg. 10 cm tart shell base should be cut with 11 cm cutter). Line the tart shells with the pastry dough, so that it overhangs the edges. Use a sharp knife to trim off the excess pastry dough, prick the base with a fork and rest for 25 minutes in the fridge.
• Blind bake the tart shells in the preheated oven for 10 minutes until edges are golden. Then remove the blind baking beans and bake it further for 10 more minutes. Then cool the shells on a wire rack.

Chocolate Ganache
• Temper the dark chocolate, heat the whipping cream to 44°C , add the cream in three incursions to the tempered chocolate, use whisk to mix gently without incorporating air . Fold the soft unsalted butter to the ganache.

Assembly (from bottom to top)
• Pipe the chocolate ganache into the cooled tart shells.
• Refrigerate the tarts for 30 minutes, then dust with cocoa powder and finish it with gold leaf.

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