Pastry chef Husna Jumani hopes to turn things around with a platter of gluten-free creations
A gluten-free dessert pop-up at The Clearing House comes as a treat for the sweet-toothed health freak
70% chocolate namelaka
Most of us have our bouts of sinful indulgences and more often than not, they are desserts. But one thing that comes in the way of indulging in sweet treats and staying healthy for some, is gluten. Pastry chef Husna Jumani of The Clearing House hopes to turn things around with a platter of gluten-free creations as part of the eatery's first dessert pop-up, From Husna's Kitchen. "I know my clientele. I have had regular faces walk in to the restaurant for three consecutive days and order dessert only on the first visit. Now, as a pastry chef, that's definitely not what I want," says the seasoned chef.
Passion fruit creme brulee cheesecake
"Gluten-free desserts taste even better because they are mostly a combination of various flavours. For instance, refined oil can be replaced with olive or coconut oil. But what matters most is the proportion. It's all about trial and error. There are times when the coconut oil can overpower a carrot cake or a cookie becomes a chapati, but one has to persist. The best part, however, is not having to use refined sugar at all," she adds.
The menu is varied and tempting, to say the least. From whipped honey ricotta and passion fruit crème brûlée cheesecake to coffee vacherin and moelleaux au chocolat, they have it all. Now, here's a reason for even a foodie from the suburbs to make that trail to SoBo and walk back jubilant and gluten-free.
From: February 12 to March 9
At: The Clearing House, Calicut Road, Ballard Estate, Fort.
Cost: Rs. 495 onwards
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