A pre-Christmas desserts workshop was organised by Aayna Cookery and IFEA at Darbar Hall, the banquet hall of Mirch Masala Restaurant on SG Road. The Workshop was held on 19th November 2022 to give home chefs enough time to prepare desserts for the Christmas holidays.
The Darbar Hall is an impressive banquet hall themed on the princely-era with chandeliers, carved wooden furniture and royal memorabilia.
About 150 home chefs and hobby cooks attended the workshop.
The workshop sponsors included Gulab Oil, Vasant Masala and Wagh Bakri Tea Lounge.
Recipes by the TOMATO’S CAKE SHOP team
Sweet paste
1. Take 500gm sugar and 250gm icing sugar
2. Mix it to perfection
3. Add 3 whole egg
4. Add 800gm maida and again mix it to the perfection.
5. And keep this to fridge for 5min.
1. Apple Pie
Fresh Apple 800gm, butter 100gm, Sugar 100, Cinnamon powder 40gm, Vanilla Sponge 200gm, Biscuit base 400gm, (Preparation time 40 min, with 25min bake)
Method
1. cut the 800gm fresh apple
2. add 100gm butter into pan
3. take sauce pan, cook in slow film until it gets light brown
4. add 100 gm sugar
5. add 50gm cinnamon powder
6. let it get into normal Luke warm temperature add vanilla sponge
7. immediately transfer to mold which is made of sweet paste and cover the mold with sweet paste sheet.
8. Then put it to fridge for 10 minute to get it cold
9. Then pre heat the oven into 170c and bake it for 25 minute
10. Take the apple pie out of oven and let it cool entirely.
2. Gorpapdi Cheese Cake
Gorpapdi 400gm, Cheese Cream 400gm, Whipped cream 200gm, Sounf( aniseed ) 5gm, khus khus 5gm.
method
1. take 200gm sweet paste cook to perfection and crumle it into mold
2. add 50gm butter
3. after that keep into normal fridge for 05 minute to get moldset
4. add cheese cream and custard sugar and mix gently after mixing add whipped cream, aniseed, khus khus, gelatinand mix gently it again
5. fix all ingredients to mold and keep in fridge for 45min
3. Lemon Cheese Cake
Biscuit base 200gm, cheese Cream 400gm, whipped cream 200gm, Lemon juice 10ml, Lemon Zest 5gm. ( Preparations time 70min, finishing cold)
method
1. take 200gm sweet paste cook to perfection and crumle it into mold.
2. add 50gm butter
3. after that keep into normal fridge for 05 minute to get moldset.
4. add cheese cream and custard sugar and mix gently after mixing add whipped cream, add lemon juice and
5. take 2 lemon take out the lemon zest, gelatin and mix gently it again.
6. fix all ingredients to mold and keep in fridge for 45min
7. and Garnish with lemon zest
4. Biscoff Cheese Cake
Lotus Biscuit 200gm Butter 70gm, Cheese Cream 400gm, Whipped Cream 200gm Biscoff filling 150gm. (Preparations Time 70min finishing cold)
Method
1.Take lotus biscuit
2. gently crumble it
3. add butter
4. add cheese cream, custard sugar and mix gently after mixing add whipped cream, gelatin and mix gently it again.
5. fix all ingredients to mold and keep in fridge for 20min
6. take cake out from fridge gently apply Biscoff filling and again keep that in fridge for 45 minute
7. garnish with lotus biscuit
5. Green Apple Basil Martini
Fresh Green apple 25gm, Basil Leaves 5gm, olive water 10ml, Green Apple syrup 20ml, Sprite 20ml, Soda 30ml, Lemon Juice 5ml, olive 5gm, ice cubes 30gm . (PreparationTime 7min Method Shake)
Method
1.take the fresh green apple along with fresh basil and some olives then muddle it
2. add some olive water, lime juice
3. add green apple syrup
4 gently stir it and mix it and strain with strainer
5. pour in to martini glass
6. garnish with olive and green apple.
6. Death by Chocolate
Chocolate sauce 20ml, Brownie 10gm, ice cubes 20gm, 2 scoop vanilla ice cream, 1 scoop chocolate ice cream,hazelnut syrup 5ml, Irish syrup 5ml, Cinnamon Syrup 5ml, Tripple sec syrup 5ml. ( Preparation Time 3 min Method Blend )
Method
1. Take the blender jar
2. Add chocolate sauce , ice cube , brownie with Cinnamon syrup , irish syrup , hazelnut syrup, triple sec syrup, blend it to perfection.
3. Take royal pilsner glass, do the glassing with chocolate sauce
4. Pour your drink and garnish with brownie.
