What’s the best part about the festival season? If you are a foodie like us, you probably answered that thinking about desserts! Festivities are a great excuse for forgetting calorie counts and indulging a little. Look no further if you are looking for dessert recipes to satiate those sweet cravings. Here are some of our favourite picks for something sweet….
Eggless Chocolate and Honey Mousse by Pawan Bisht (Corporate and R&D Executive
Preparation :- 25 mins
Setting time :- 30 mins
Servings :- 03 portions
100 gm dark unsweetened chocolate
Half cup heavy whipping cream
6 tablespoons honey
Three maraschino cherries
Place chocolate in a bowl over a double boiler on a low heat.
Stir chocolate until it melts. Then turn off the heat and let stand.
Beat the cream over ice till it forms soft peak.
Now add the melted chocolate and honey to the whipped cream and mix well.
Let it settle down for at least 15-20 minutes.
Take serving bowls and pour the chocolate mixture to it and put in fridge for at least half an hour to settle down.
Garnish with the whipped cream and maraschino cherries.
Amaranth And Vanilla Mousse With Amaranth Chocolate Cracker And Mix Berry Coulis Paint Vaibhav Bhargava, Corporate Chef at The Drunken Botanist , DLF Cyber Hub
Vanilla pod 01 no.
Amaranth puff 20gm
Puffed amaranth 50gm
Raspberry puree 20 gm
Blueberry puree 20 gm
Strawberry puree 20 gm
White chocolate 5gm
- Bloom gelatin.
- Take half of milk add half of jaggery in it with vanilla, boil it.
- Whip cream till stiff peak.
- Fold in puffed amaranth in the whipped cream
- Make sabayon with egg yolks and jaggery.
- Fold carefully all the ingredient so that enough air could incorporate in the mixture.
- Coat with puffed amaranth.
- Garnish with white chocolate amaranth cracker
Pumpkin Halwa by Chef Swasti Aggarwal, Food Strategist Foodhall
Cook Time: 20 minutes
Serves: 4 people
- 500 g pumpkin, peeled and grated
- 250 g brown sugar
- 50 ml milk
- 4 tbsp ghee
- 10 cardamoms, ground (1 tsp ground cardamom powder)
- 20 cashew nuts
Heat up 1 tsp of ghee and then add the cashew nuts until they have roasted and turned golden brown (2-3 mins). Remove and set to one side.
Add a little more ghee to the pan and saute the pumpkin for about 10 minutes. Add the milk and cook until the pumkin has a dry consistency.
Stir in the sugar and turn the heat up and stir to evapourate any excess liquid. Stir in the remaining ghee and crushed cardamom. Once it has thickened it will starts to come away from the sides of the pan. Remove from the heat.
Once the halwa has cooled sprinkle with the toasted cashews and serve at room temperature (a dollop of whipped cream goes really well with this too).