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Try These Simple And Yummy Desserts This Weekend

by Team Expresso
Desserts Recipe

The simple recipes by By Chef Ghanshyam Das, and Chef Tirtho Tarun Adak (Ambuja Neotia) will tempt you to bring delicious and unique desserts to your table. 

HEART DONUT

Ingredients : Refined flour, 900 gms, Custard Powder 100 gms, Bakers Yeast 30 gms, Sugar 100 gms ,Milk 100 ml, Eggs 5 nos, Oil for Frying, White chocolate 200 gms, Fancy Colourful Chocolate Strands 100 gms

Preparation :

  1. Break the eggs in bowl, keep aside.
  2. Take a planetary bowl add eggs, sugar, yeast and mix on a slow speed.
  3. Slowly add the Refined flour, custard powder and milk to form a smooth dough.
  4. Refrigerate the dough for 30 minutes.
  5. Roll out into ½ inch thick sheet.
  6. Take a heart shape cutter and cut into desired shape.
  7. Keep in warm place, for the doughnuts to rise.
  8. Heat oil in kadhai, fry over medium heat till golden brown colour.
  9. Drain and cool.
  10. Melt chocolate and add desired colour.
  11. Once the donuts are cooled, dip one side into coloured chocolate and keep in a tray.
  12. Immediately sprinkle the Fancy colourful chocolate strands and leave to dry.
  13. Once the chocolate is dried, it is ready to eat.

CUP CAKES

Ingredients : Softened Butter 110 gms, Castor Sugar  110 gms, Eggs-2 nos, Vanilla Essence ½ tsp, Flour -110 gms, Baking Powder- 2 gms

For the butter cream

  1. Softened Butter  75 gms
  2. Icing Sugar  150 gms
  3. Vanilla Essence   ½ tsp
  4. Milk  2 tbsp
  5. Food Colour Optional

Preparation

  1. Heat oven to 160C fill a 12 cupcake tray with cases.
  2. Using a whisk beat 110g softened butter and 110g caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  3. Add ½ tsp vanilla, 110g flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  4. Bake for 15 mins until golden brown. Leave to cool completely
  5. To make the butter cream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  6. Then beat in 3 tbsp milk.
  7. If wanting to colour, stir in the food colouring now. Pipe onto the cooled cupcakes.

De constructed strawberry mascarpone cheese cake

Ingredients : Fresh strawberry -2 pcs, Strawberry puree-50 gms, Readymade strawberry sticks-2 pcs for garnish, Mascarpone cheese-50 gms, Custard ( pre made and kept in cold temperature)-30 gms, Icicng sugar-as per requirments for sprinkling, Digestive biscuit hand crushed & mixed with melted butter

Method- in a chilled martini glass place fresh strawberry puree at the bottom.Then the first layer of biscuit crumb followed with whipped mascarpone cheese to be placed , then cold custard roughly broken and finally topped with fresh starwberry slices & icicng sugar .

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