Dessert Recipes from The Leela Ambience Convention Hotel, Delhi

WHITE FOREST PUDDING WITH KIRSCH

INGREDIENTS            QUANTITY

Fresh cream            100 gms

Sugar                         20 gms

Dark cherry              40 gms

Kirsch                        30 ml

White chocolate      30 gms

Dark chocolate sponge    20 gms

METHOD

1. Whip cream with sugar and keep it separate
2. Add white chocolate and kirsch to whipped cream
3. Take glass and pour cream at the bottom, then add dark chocolate sponge and dark cherry. Repeat the same layering process
4. On top add white chocolate flakes and dark cherry and little cacao dust.

WHITE CHOCOLATE MOUSSE WITH RASPBERRY JELLY AND MARIE BRIZARD

INGREDIENTS            QUANTITY

Bakery cream            200 gms

Sugar                           20 gms

Raspberry puree      100 gms

Gelatin                         05 gms

Egg yolk                      02 no

White chocolate      50 gms

Marie brizard            30 ml

Dark chocolate sponge    30 gms

METHOD

1. Whip cream and sugar and keep aside
2. Soak gelatin and add to raspberry puree and keep separately
3. Add egg yolk, white chocolate and marie-brizard on to cream
4. Layer cream and jelly on top of sponge and continue layering.
5. Let it set in freezer for almost 6 hours
6. Slice and serve with berry shooter and fresh mangoes

COCONUT BAKED YOGHURT WITH MALIBU

INGREDIENTS            QUANTITY

Fresh cream              100 gms

Coconut cream        100 gms

Milk maid                  100 gms

Sour cream             100 gms

Malibu                        30 ml

METHOD

1. Mix all ingredients together to form a smooth mixture
2. Pour the mixture in small moulds and bake it on a double boiler at 160c for 12 min
3. Serve cold with raspberry coulis and brandy snap on top.

BAILEYS TIRAMISU

INGREDIENTS            QUANTITY

Whipped cream            30 gms       

Mascarpone cheese    70 gms

Sugar                              20 gms

Egg yolk                          2 no

Baileys                          30 ml

Coffee powder            15 gms

Cats tongue                  2 no

METHOD

1. In a bowl take whipped cream and mascarpone cheese and keep aside
2. Make a sabayon of sugar and egg yolk on a double boiler
3. Add sabayon and baileys to cream and cheese mixture
4. Arrange it on a glass with cats tongue on a side dipped in coffee syrup
5. Serve with cacao soil on top.