It is that time of the year when it is the season of all things sweet, and the best way to soak it in is to eat desserts.
We speak to three chefs who tell us about some easy desserts that you can make at home to make your sweet tooth happy.
Fresh Fruit Marquise Cake, courtesy Jayakumar Krishnan, Executive Chef, Paper & Pie Cafe, Bangalore
The Fresh Fruit Marquise Cake is Paper & Pie Cafe’s delicate recreation of a fresh fruit tart. This version replaces the crunchy with a soft, spongy cake, resulting in an indulgent yet vibrant and refreshing sweet treat.
- Sponge Cake 350 grams
For the filling
- White chocolate 200 grams
- Milk 40 grams
- Gelatine sheet 2 grams
- Elle & Vire cream 200 grams
- Grapes 5 grams
- Kiwi 5 grams
- Dragon Fruit 40 grams
- Plum 4 grams
- Fresh Fig 4 grams
For the Syrup
- Milk 30 ml
- Water 20 ml
- Sugar 10 grams
- To make the filling, take a mixing bowl and combine white chocolate and 40 grams of cream. Warm the mixture gently in the microwave and mix it until smooth and well combined.
- In another mixing bowl, dissolve the gelatine sheet in cold water. Once softened, add it to the white chocolate and cream mixture and stir to combine. Add 200 ml of cream directly to the mixture and blend it thoroughly. After mixing, set the mixture aside.
- To make the syrup, mix sugar, water, and milk until the sugar is dissolved.
- To assemble the cake, begin by covering your chosen design mold (round or square) with plastic wrap or clean film. This will make it easier to remove the cake later. Place the sponge cake in the mold.
- Pour the filling evenly into the mold as a base layer. Ensure it is spread out uniformly.
- Remove the crust from both sides of the almond sponge. Apply syrup to both sides of the sponge to add moisture.
- Carefully place the syrup-soaked sponge into the cake mold on top of the filling.
- Place the assembled cake in the refrigerator and allow it to rest for about 4 to 6 hours. This chilling time will help the flavors meld and the cake to set.
- After the resting period, remove the cake from the cooler. Flip it upside down onto a clean surface or serving plate, gently removing the design mold and the plastic wrap.
- Cut small cubes of assorted fruits of your choice. Mix the fruit cubes with cake jelly.
- Arrange the fruit and cake jelly mixture on top of the cake.
Chinese Egg Custard Tarts, courtesy Naveen Kumar, Pastry Chef, Cantan
Chinese Egg Custard Tarts, often referred to as ‘dan tat’ in Cantonese, are a beloved pastry in Chinese cuisine. These delectable treats consist of a tender, flaky pastry shell filled with a creamy, sweet, and velvety custard made from a combination of eggs, sugar, milk, and vanilla. The result is a delightful contrast between the crisp crust and the luscious custard.
- Egg yolk 6
- Caster sugar 100 grams
- Pure (thin) cream 150 ml
- Milk 125 ml
- Vanilla extract 2 tsp
- Frozen puff pastry (thawed) 2 sheets
- Preheat the oven to 180°C (356°F).
- In a jug, combine the egg yolks, sugar, heavy cream, milk, and vanilla extract. Mix well to create a smooth custard mixture, and then set it aside.
- Take one pastry sheet and cut it in half. Place one half on top of the other, aligning them, and roll them up from the shortest end to form a log. Repeat this process with the second pastry sheet.
- Cut each log into six equally sized rounds.
- Roll out each round on a floured surface to create a 10-cm circle. These will be used as the pastry shells for your custard tarts.
- Grease the holes of a muffin pan, and carefully press each pastry circle into a greased muffin hole, ensuring a snug fit.
- Fill each pastry shell with the prepared custard mixture. Be careful not to overfill, leaving a little space at the top.
- Bake the custard tarts in the preheated oven for 18–20 minutes. They will be ready when they are puffed at the edges and appear pale golden on top.
- Remove the custard tarts from the oven and set them aside to cool slightly.
- Once they have cooled, serve these delightful Chinese Egg Custard Tarts and savor the exquisite contrast between the crisp pastry crust and the rich, velvety custard.
Orange Chocolate Mousse, courtesy Naveen Kumar, Pastry Chef, The Fatty Bao, Lavelle Road, Bangalore
The Orange Chocolate Mousse combines the bright, zesty flavors of oranges with the rich, indulgent taste of dark chocolate. The base of an orange chocolate mousse is a velvety and airy mousse made with dark chocolate, which lends a deep, bittersweet richness to the dessert. To balance this intensity, fresh orange zest and juice are incorporated, infusing the mousse with a vibrant burst of citrusy brightness.
- Dark Chocolate 220 grams
- Fresh Orange juice ½ cup
- Whipped Cream 1 cup
- Orange zest ½ tbsp
- Vanilla essence ½ tbsp
- Orange slices, peeled for garnish
- Melt the dark chocolate using a microwave-safe bowl or the double boiler method.
- In a separate bowl, add the whipped cream. To the whipped cream, add the melted chocolate, freshly squeezed orange juice, orange zest, and vanilla essence.
- Gently fold and combine all the ingredients until you have a smooth, even mixture.
- Divide the mousse mixture into serving bowls or glasses.
- Cover the serving bowls and refrigerate for 2-3 hours, or until the mousse is fully set.
- When ready to serve, garnish each serving of chocolate orange mousse with freshly peeled orange slices.
- Enjoy your homemade chocolate-orange mousse chilled.