Are you a die-hard fan of desserts and love baking? Here's a look at some awesome desserts by Chef Ashish Rai, Head Culinary, Barbeque Nation
Are you a die-hard fan of desserts and love baking? Here's a look at some awesome desserts by Chef Ashish Rai, Head Culinary, Barbeque Nation.
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French Hearts
Ingredients
Puff pastry sheets, 1 no.
Brown sugar, 1tbsp
Grain sugar, 1 tbsp
Strawberry crush ( optional) For coloured layer
Method
1. Roll out the puff pastry sheet evenly on a marble slab.
2. Sprinkle brown sugar and grain sugar on to the sheet. (Option: you can also add strawberry crush so as to get red heart shape palmiers)
3. Fold the two opposite sides of the pastry sheet square, so that they the sides meet in the center. Fold in same sides of the pastry again.
4. Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch- thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet.
5. Bake it at around 210 c for 5- 7 min or until golden in color.
6. Serve hot.
Raspberry Cheese Cake
Ingredients
Biscuit crumbs,7 no.
Cream cheese, 450 gms
Fresh raspberries, ½ kg
Cinnamon powder, ¼ tsp
Butter, 4 tbsp.
Whipped cream, ½ cup
Confectionery sugar, ¾ cup
Vanilla essence,Few drops
Unflavored gelatin,1 sheet
Brown sugar, 2 tbsp.
Method
For Crust
1. Grind biscuits, add butter, brown sugar and mix it well.
2. Take an 8 inch pan and layer this mixture evenly on to the bottom and sides of the pan. Rest it for ½ an hour and then bake for 5 min, till crusty.
For Topping
1.Take half of the raspberries in a pan with ¼ cup sugar and 2 tbsp water and cook till raspberries are quite soft.
2.Remove from heat and blend it to form a puree, again put it over slow flame, by the time add water to the gelatin sheet and let it rest for a few min. Later add gelatin to the raspberry puree until dissolved. Remove it.
For Cheesecake
1. In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until smooth. Add he vanilla extract. Add the raspberry topping, except the 3/4 cup you have reserved for the top layer.
2. In a separate bowl, whip the heavy cream until medium peaks. Gently fold the whipped cream into the rasberry cheesecake batter just until it is all combined.
3. Pour this mixture into the crust pan and topped with topping and set it in refrigerator for 3-4 hrs or until set.
4. Remove it from pan and serve it with some topped fresh raspberries.
5. Also use little desiccated coconut for the flavor.
Strawberry Cheese Cake
Ingredients
Biscuit crumbs,7 no.
Cream cheese, 450 gms
Fresh strawberries, ½ kg
Cinnamon powder, ¼ tsp
Butter, 4 tbsp.
Whipped cream, ½ cup
Confectionery sugar, ¾ cup
Vanilla essence, Few drops
Unflavored gelatin, 1 sheet
Brown sugar, 2 tbsp.
Method
For Crust
1. Grind biscuits, add butter, brown sugar and mix it well.
2. Take an 8 inch pan and layer this mixture evenly on to the bottom and sides of the pan. Rest it for ½ an hour and then bake for 5 min, till crusty.
For Topping
1.Take half of the strawberries in a pan with ¼ cup sugar and 2 tbsp water and cook till strawberries are quite soft.
2.Remove from heat and blend it to form a puree, again put it over slow flame, by the time add water to the gelatin sheet and let it rest for a few min. Later add gelatin to the strawberry puree until dissolved. Remove it
For Cheesecake
1. In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top layer.
2. In a separate bowl, whip the heavy cream until medium peaks. Gently fold the whipped cream into the strawberry cheesecake batter just until it is all combined.
3. Pour this mixture into the crust pan and top it with topping and set it in refrigerator for 3-4 hours or until set.
4. Remove it from pan and serve it with some topped fresh strawberries.
Chocolate Truffle Tart
Ingredients
For crust
Confectionery sugar, ½ cup
All-purpose flour, 1½ cup
Butter, 1 cup
Baking powder, 5-6 gms.
For Filling
Dark chocolate compound, ½ kg
Butter, 100 gm
Eggs, 1 no.
Heavy cream, ½ cup
Suagr, ¼ cup
Chocolate essence, Few drops
Cocoa powder, For garnish
Icing sugar (optional), For garnish
Method
For crust
1. In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides.
2. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For Filling
1. Melt chocolate and butter in a heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
2. Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
3. Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles.
4. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
5. Demould it. Cool tart completely and sprinkle cocoa powder over it.
6. Take a heart shape cutter and sprinkle icing sugar in the center of the tart.
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