Make your Republic Day celebrations even more special with these three custom-designed desserts
These interesting recipes come to you from Executive Chef Merajuddin Ansari at Four Points by Sheraton Navi Mumbai.
Tiranga Malai Cheesecake(main picture)
40g crumbled biscuits
10g melted unsalted butter
20g crushed orange
20g crushed kiwi
For the main cheesecake mix:
25g breakfast sugar (superfine)
5g corn flour
5g refined flour
2ml vanilla essence
20g pastry cream
Mix the crumbled biscuits and the butter, and press the mixture into the bottom of a pan. Place in the refrigerator for 20 minutes to rest.
Mix main cheesecake ingredients until smooth. Divide the mixture evenly into three portions. Keep one portion intact, add crushed kiwi to one and crushed orange to the third.
Pour the green mixture (kiwi crush) over the cookie crumble and leave to set in the refrigerator for 15 to 20 minutes.
Once set, pour the white part over the green and let set again in the refrigerator for 15 to 20 minutes.
Finally, pour the orange mixture on top and let sit for 15-20 minutes.
Steam the mixture at 160° Celsius for 30 to 35 minutes.
When finished, remove, let cool and refrigerate for at least two hours.
Unmould, decorate and serve.
Tiranga Rabri MossIngredients
For the rabri:
2 cups whole milk or unsweetened condensed milk
For the mousse:
1 teaspoon gelatin
2 tablespoons hot water
1 cup sweetened heavy whipping cream, cold
3/4 cup prepared rabri
1 tablespoon powdered sugar (optional)
Pinch green food coloring
2 tablespoons pistachio powder
Pinch of saffron food coloring
1 teaspoon saffron strands
sliced pistachios Saffron strands
To prepare the rabri, boil milk or condensed milk over low heat, stirring occasionally, until reduced to about three-quarters cup. Remove and let cool in the refrigerator.
Add hot water to gelatin, stir to dissolve completely. Put aside.
Whip the cooled heavy whipping cream with a hand mixer for almost three minutes on high speed until stiff peaks form.
Add dissolved gelatin and fresh rabri with whipped cream, and gently mix with a spatula, being careful not to deflate the air from the cream.
Divide this mousse mixture equally into three portions.
Add green food coloring and ground pistachios to one serving.
Add the saffron color and the saffron strands to the second, and keep the third portion as it is.
Transfer mousse mixtures to three piping bags for easy layering.
Take shot glasses, clear dessert bowls or wine or champagne glasses and pipe the mousse in green, white and saffron layers evenly.
Chill the mousse for three to four hours, and serve garnished with crème fraîche, sliced pistachios and saffron strands and serve.
Tricolor Panna Cotta
3 kiwis, peeled and chopped
1 tablespoon chopped mint (mint)
6 tablespoons sugar (divided use)
3 teaspoons gelatin (divided use)
Flesh of 1 tender coconut
1 cup freshly squeezed orange juice (divided use)
1 teaspoon orange zest
Mix the kiwis and mint with a cup of water. Put in a saucepan with two tablespoons of sugar and bring to a boil.
Meanwhile, add a teaspoon of gelatin to a tablespoon of ice water and mix them together. Add the gelatin mixture to the boiling kiwi mixture and cook for two to three minutes.
Take a decorative glass and pour the kiwi mixture into it to make the bottom layer of the panna cotta. Leave to cool a little, then place the glass in the fridge to set.
To prepare the second layer, grate the tender flesh of the coconut, add 1.5 cups of water and mix. Strain the mixture through a muslin cloth. Add two tablespoons of sugar to the coconut milk and bring to a boil.
Meanwhile, add a teaspoon of gelatin to a tablespoon of ice water and mix them together. Add this gelatin mixture to the boiling coconut milk and cook for two to three minutes. Remove from the heat, let cool a little and add it as a second layer in the decorative glass. Refrigerate again to set this layer.
Add the remaining two tablespoons of sugar and the orange zest to the orange juice and bring to a boil. Meanwhile, add a teaspoon of gelatin to a tablespoon of ice water and mix them together.
Strain orange juice to remove orange zest, add gelatin mixture to orange juice, return to heat and boil for two to three minutes. Let it cool a bit and add it as a final layer to the glass. Refrigerate again to set completely before serving.
Recipes and images: Four Points by Sheraton Navi Mumbai
Read also: Here’s where everyone goes for Republic Day weekend. What do you think?