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ROSE TIRAMISU

INGREDIENTS

1 egg less vanilla sponge cake

TO BE MIXED INTO A COFFEE SOAKING SYRUP

4 tsp instant coffee powder

3 tbsp sugar

1 cup warm water

OTHER INGREDIENTS

200 gms Mascarpone Cheese

5 tbsp sugar

1 cup whipped cream

3 tbsp icing sugar

30 ml Rose Water

FOR THE TOPPING

3 tbsp cocoa powder 

METHOD

·         Cool and slice the sponge cake horizontally into 2 equal layers.

·         Cut the top layer of the sponge cake into 12 mm. X 50 mm. (½” x 2”) long fingers.

·         Arrange the cake fingers on a baking tray and toast them in a pre-heated oven at 160°c (320°f) for 10 minutes. Remove from the oven and keep aside to cool completely.

·         Combine the whipped cream and icing sugar in a bowl and fold gently. Keep aside.

·         Combine the Rose water and sugar in a non-stick pan and cook on a slow flame till the sugar dissolves. Remove from the flame and keep aside to cool completely.

·         Add the cream cheese to it and mix well.

·         Add the whipped cream mixture and fold gently. Keep aside.

·         Place the lower layer of the cake round on a 175 mm. (7”) diameter loose bottom cake tin and sprinkle half the coffee soaking syrup evenly on top of the cake.

·         Top with half of the cream cheese-whipped cream mixture and refrigerate for 30 minutes or till set.

·         Dip the toasted cake fingers in the remaining coffee soaking syrup for a minute.

·         Arrange the soaked cake fingers over the set layer of the cream cheese and top with the remaining cream cheese mixture.

·         Refrigerate for 4 hours or till the tiramisu sets.

CHICKEN ROULADE STUFFED WITH PRUNES

INGREDIENTS

    500g chicken, ground

    2 egg whites

    100ml heavy cream

    1 tsp shallots, minced

    1/2 tsp each, garlic, thyme, basil and chervil, minced

    200 gms Prunes chopped

    seasonings

   

INGREDIENTS FOR STRAWBERRY COMPOTE

2 cups trimmed and halved strawberries

1/4 cup sugar

 GARNISH FOR FORCEMEAT

 115g each red, yellow & green peppers, roasted and diced

       

PREPARATION

1 To make forcemeat, purée ground chicken in food processor and mix in egg whites. Slowly add cream, pulse in. Add shallots, garlic, thyme, basil and chervil, and mix.

2. Stir peppers into forcemeat. Spread forcemeat, stuffed minced prunes , roll up, wrap in cling film. Poach in a 74°C water bath to an internal temperature of 60°C; chill. Slice roulade into 45g slices. Arrange on plate

FOR STRAWBERRY COMPOTE

Combine the strawberries and sugar in a small sauce pan. With heat on medium high, begin cook the strawberries, stirring occasionally. You will begin to notice it giving out water and also bubbling. Continue to stir until the mixture thickens slightly. Turn off heat and allow it to cool. Refrigerate before serving

CHOCOLATE TRUFFLE CAKE

  

INGREDIENTS

1 (50 mm. (6") diameter) chocolate Sponge Cake

FOR THE CHOCOLATE TRUFFLE ICING

2 cups (300 grams) chopped dark chocolate

1 cup (200 grams) cream

TO BE MIXED INTO A SOAKING SYRUP

2 tbsp sugar

1/4 cup water

FOR GARNISH

Cocoa Powder for Sprinkle

METHOD

    FOR THE CHOCOLATE TRUFFLE ICING

    Put the cream in a saucepan and bring it to a boil.

    Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.

    Stir over a bowl of ice to cool quickly.

  

HOW TO PROCEED

    Slice the chocolate cake horizontally into two equal parts.

    Place one half of the cake on a serving plate and sprinkle half the soaking syrup in order to make the cake  moist.

    Spread half of the truffle over the cake layer and sandwich with the other half of the cake.

    Moisten this cake layer with the remaining soaking syrup.

    Spread the remaining of the truffle on top and sides.

  

ORANGE CHOCOLATE MACAROONS 

INGREDIENTS

• 2 large egg whites

• 100 gms almond paste

• 1/2 cup icing sugar, sifted, plus more for surface and coating

• 1/2 ounce edible orange food colour

• 1 1/2 teaspoons finely grated orange zest

CHOCOLATE FILLING

• Chocolate Ganache 100 gms

• Whipped Cream 100 gms

Method

1. Line 2 baking sheets with parchment paper or non-stick baking mats. Beat 1 egg white, the almond paste, icing sugar,  with a mixer on medium speed until creamy, about 2 minutes. Add Orange colour and orange zest, and beat until combined, about 1 minute.

2. Turn out dough onto a clean surface lightly dusted with confectioners' sugar, and roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into thirty 1/2-inch pieces. Roll each piece into a ball.

3. Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 minutes.

4. Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks, and let cool completely.

5. Make a Smooth paste of ganache and cream. Make quinnels of it and Garnish with white chocolate