December 28, 2020

Malva Pudding

A delicious caramel flavoured soft and sticky pudding of Dutch origin, made with apricot jam and served hot with custard or ice cream. This is a very popular dessert in South Africa that helps make a perfect ending to intimate dinners.

 

Recipe:

Ingredients Quantity
Castor sugar ¼ cup
Dark brown sugar ¼ cup
Egg 1pc
Apricot jam 2tsp
All-purpose flour ½ +1/8 cup
Baking soda ½ tsp
Salt A pinch
Melted butter 1 tbsp
Vinegar 1 ½ tsp
Milk 62 ml
For the Sauce
Cream 125 gm
Butter 62 gm
Sugar 62 gm
Orange juice 62 gm

 

Method of Preparation: 

For the Crumble

  1. Set oven to 180°C
  2. Beat castor sugar, dark brown sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients into a separate bowl.
  4. Melt butter in a small pot on medium heat and add the vinegar and milk
  5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
  6. Pour into a Bundt mould.
  7. Bake at 180°C for 20 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.

--

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 22, 2020

Traditional Yule Log Cake

Traditional Yule Log Cake, a chocolate swiss roll filled with whipped chocolate cream and shaped into a log is an easy to bake Christmas must. And what’s better than a wonderful chocolate log to keep the home fires burning throughout the holiday season!

Recipe Card

Ingredients Quantity
Egg yolk 8 pcs
Egg white 8 pcs
Sugar 1 60 gm
Sugar 2 140 gm
Vanilla extract 4 tsp
A/P Flour 160 gm
For Chocolate Frosting
Dark chocolate 55% 800 gm
Whipping cream 800 ml
Icing sugar 2 tsp

Method of Preparation:

  • Sift flour and cocoa powder together.
  • Whisk egg yolk, vanilla extract and sugar 1 with an electric mixer until light and fluffy.
  • Whisk egg white with an electric mixer until medium-firm peak and add sugar 2 little by little (French Meringue).
  • Add a little of the egg white to the egg yolk mix and fold together.
  • Mix the rest of the egg white with a spatula until creamy, but still firm and add the flour and cocoa mix little by little while folding.
  • Spread mixture to the prepared baking trays (925x22cm).
  • Bake it in a preheated oven at 180 C for 5-6 minutes.
  • After baking, turn the swiss roll onto the baking paper, sprinkled with custard sugar and peel of the baking paper it was baked on.
  • Spread the chocolate frosting on it and roll up tightly using the baking paper. Set it in the fridge.
  • After cutting into the desired shape, decorate with chocolate frosting.

For Chocolate Frosting

  • In the saucepan melt together cream, chocolate and icing sugar.
  • Chill until very cold.
  • Whisk on high speed until stiff.
  • Use 1/3rd of the frosting to line the swiss roll and the rest of the frosting to decorate the cake.

For Meringue 

  • Whisk egg white till firm peak.
  • Drizzle custard sugar slowly and continue whisking.
  • Pipe the meringue into a mushroom shape and bake at 100 C in a preheated oven until dry.

--

Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 19, 2020

Christmas Fruitcake

A contemporary take on the traditional Fruitcake with white chocolate, winter-themed decorations and a gorgeous almond & chocolate Christmas tree topper to bring out the true essence of celebration.

 

Recipe of Card: 

Ingredients Quantity
Golden raisin 150gm
Black currants 250gm
Dates chopped 100gm
Candied Orange peel chopped 110gm
Am arena cherries 85gm
Orange zest 2tsp
Red grape juice 400ml
Butter 125gm
Molasses 62gm
Brown sugar 62gm
Egg 100gm
Flour 150gm
Baking soda 1/2tsp
Gingerbread spice 8gm

 

Method of Preparation:

  1. Soak golden raisin, black currants, chopped dates, candied orange peel, am arena cherries and 1 tsp orange zest with warm red grape juice.
  2. Cream butter, orange zest, sugar and brown sugar till nice and creamy.
  3. Gradually add in egg one at a time and cream again.
  4. Sieve flour and baking powder and then add in the gingerbread spice.
  5. Squeeze all the fruits and mix with the above flour mixture, to coat all the fruits with flour.
  6. Fold this mixture with the creamy butter mixture and pour into the lined tin and bake at 150*c.

--

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

October 12, 2020

Fig Cake with Mascarpone Rosemary Frosting

A real decadent cake with the jammy goodness of the dried figs & walnuts, perfectly combined with the bold flavours of rosemary subtly folded into the creamy Italian Mascarpone cheese frosting, is indeed a sophisticated treat for those special occasions.

Recipe Card 

Ingredients Quantity
For the Dried Fig Jam
Dried Figs 238 gm
Sugar 200 gm
Water 3 cups
For the Cake
Unbleached all-purpose flour 240 gm
Baking soda 2 tsp
Ground cinnamon 2 tsp
Salt ½ tsp
Vegetable oil 110 gm
Unsalted butter, at room temperature 113 gm
Sugar 200 gm
Eggs 2 large
Vanilla extract 1 tsp
Boiling water 1 cup
Chopped walnuts 1 ½ cups
For Mascarpone Rosemary Frosting
Mascarpone cheese 150 gm
Cream 350 gm
Icing sugar 40 gm
Rosemary 2 sprigs

 

Method of Preparation:

TO MAKE THE JAM
  • Coarsely chop the figs and combine with the sugar and water in a large, heavy-bottomed saucepan.
  • Bring to a boil over high heat. Reduce the heat to achieve a gentle simmer and cook the figs, covered, until tender, about 1 hour.
  • Let cool slightly, then purée the mixture in a food processor until smooth. You should have about 2 cups.
TO MAKE THE CAKE
  • Sift together the flour, baking soda, cinnamon, and salt into a small bowl. Set aside.
  • In a large bowl, using an electric mixer set at medium speed beat together the oil, butter, and sugar until creamy and combined.
  • Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • Using a rubber spatula, fold in the flour mixture just until combined.
  • Stir in the boiling water, 2 cups of the fig jam (but no more, or the cake will be too soft), and walnuts.
  • Spread the batter evenly in the prepared pan. Of 16cm 5rings.Bake until a wooden skewer inserted in the center comes out clean, 10 to 15 minutes.
For the Mascarpone Rosemary frosting
  • Heat 1/4th part of the cream with rosemary.
  • Combine mascarpone, icing sugar in a bowl, and pour the above mix on to it.
  • Allow the mixture to rest overnight.
  • Strain the mix, and whip to a stiff peak, and use.

--

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

October 1, 2020

Cookie Cream Tart

This trending cream tart cake reminds of a traditional Christmas Wreath Cake but a much easier version of that.

This recipe has delicious almond and butter cookies layered with Cream Chantilly and topped with berries & seasonal fruits, making it an easy and perfect dessert for an intimate dinner party.

 

Recipe Card

Ingredients

Quantity

For Pate Sable

 

Almond powder

27 gm
Potato starch

52 gm

Flour

180 gm
Salt

1 gm

Icing sugar

90 gm
Croissant butter or any unsalted butter

95 gm

Whole egg

52 gm

For Cream Patisserie

 

Cream

75 gm
Milk

75 gm

Egg yolk

1 pc
For Cream Chantilly

Cream

75 gm
Sugar

7.5 gm

Vanilla

Few drops

 

Method of Preparation

For the Pate Sable

  1. Cream butter and sugar till soft and creamy.
  2. Slowly add in the egg.
  3. Mix all the dry ingredients and combine to form a dough.
  4. Rest the dough in the fridge for 20 min.

Roll out to 3mm thickness, cut with doughnut cutter and place back in the freezer to harden and then place each cookie on a silmat and bake for 8-9min at 160*c.

For the Cream Patisserie

  1. Mix sugar, corn starch, egg and little of milk and cream and whisk
  2. Boil the remaining milk and cream with vanilla, and pour on top of the egg yolk mixture.
  3. Cook the combined mixture till it bubbles in the centre and remove it in the clean bowl.
  4. Allow the hot steam to go and add butter, mix well and cover with contact cling film and cool it in the fridge.

For the Cream Chantilly

  1. Whip cream, sugar and vanilla to a medium peak

For the Cream Diplomat

  1. Cream the cooled cream patisserie and fold in the cream Chantilly

For the Assembling

  1. Pipe cream diplomat onto the cookies and place them in the freezer for 10min, assemble them.

--

 

Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Baking & Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

 

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

August 24, 2020

Karak Bubble Tea Lava Cake

A very light, delicate, and spongy coconut chiffon cake beautifully paired with an amazing Karak tea frosting and dressed up with homemade Boba or Bubble tea, helping elevate all the right notes of the tropical flavours, making it a perfect summer cake!

 

Recipe Card

Ingredients

Quantity

For Tapioca Pearls

Tapioca starch

125 gm

Cocoa powder

10 gm
Brown sugar

60 gm

Water

70 gm
Tapioca starch

5 gm + extra for dusting

Water

50 ml
Brown sugar

35 gm

Coconut Chiffon Sugar

Dry Ingredients

All-purpose flour

200 gm
Baking powder

3 gm

Salt

3 gm
Caster sugar

100 gm

Wet Ingredients

Vegetable, canola, or avocado oil

120 gm

Coconut milk

180 gm
Vanilla extract

2 tsp

Egg yolks, room temperature

6 pcs
Meringue

Egg whites, room temperature

6 pcs
Caster Sugar

100 gm

Vinegar

1 tsp

Karak  Chai Frosting

Egg yolk

3 pcs

Caster sugar

75 gm
Corn flour

15 gm

Karak chai

125 gm
Whipping cream(liquid)

150 gm

Whipping cream (medium peaks)

500 gm

Method of Preparation: 

For Tapioca Pearls 

  • Place tapioca starch (5gr), water, and brown sugar in a saucepan until it becomes sticky in texture, remove from the heat, and add the mixture of tapioca starch and cocoa powder. While it is still hot mix in tapioca starch and mix until they start to stick together. Transfer to a flat surface and knead until the dough becomes smooth.
  • Divide the dough into 2 and roll each forming thin sticks. Cut them into small pieces. Roll each piece in between your palms to turn them into small balls.
  • Bring 500 gm of water to a rolling boil in a small pot or saucepan.
  • Add the tapioca pearls to the boiling water and let it cook for 15 minutes or longer until the desired consistency (soft or chewy) is achieved.
  • Remove from heat and let it rest for 1 hour. They will shrink back to the original size and will turn black at this point.
  • Strain them or dry the bubble tea and make the brown sugar syrup and transfer tapioca pearls into a brown sugar syrup bring to boil and set aside to cool down.

For Coconut Chiffon Cake

  • Preheat the oven to 120 C for 15 minutes.
  • Prepares your pan(s). If you are using a tube pan grease only the bottom of the pan and not the sides or the tube. If using traditional round tins, line the bottom with parchment and grease the bottom and sides of the pans.
  • Measure out all the ingredients for each section of the recipe and keep each grouping together to help with the flow of the recipe.
  • Mix the Dry Ingredients: Sift the All-purpose flour, baking powder, salt, and sugar into a large bowl and then whisk together to combine.
  • Whisk together coconut milk, oil, vanilla extract, and egg yolks and set aside.
  • Make the Meringue: In the bowl beat the egg whites and vinegar on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
  • Combine the Components: Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter.
  • Add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
  • Pour the batter into the prepared pan and bake at 120 C for 1 hour and 15 mins and keep the temperature at 150 C and bake for 20 more minutes.

For Karak Chai Frosting

  • Add Karak chai,1/2 of the amount of sugar and cream (liquid) to a medium saucepan. Heat over medium heat until it comes to a simmer.
  • Add egg yolks, cornstarch,  and remaining 1/2 sugar to a large bowl. Whisk the yolk mixture until combined.
  • When the Karak chai mixture is hot, ladle into the yolk mixture, whisking constantly. This will temper the eggs and you will avoid having scrambled eggs. Slowly add in the rest of the hot cream. Pour it all back into the saucepan.
  • Return to medium heat. Bring to a boil, stirring constantly. When it starts to bubble, cook for an additional 30 seconds.  Stir until silky and smooth.
  • Let it cool a bit, then put it in the fridge to chill, about 2 hours. Whip the cold heavy cream to medium peaks.
  • Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard, being careful to not knock the air out.

-

Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

August 20, 2020

White Chocolate Tropical Fondant

A tropical take on the classic chocolate fondant dessert made with white chocolate, passion fruit, and coconut, giving the true exotic flavours of the tropics.

Recipe Card 

Serves:3 

Ingredients

Quality
Butter

65 gm

Sugar

55 gm

White chocolate

67 gm

Eggs

25 gm

AP flour

65 gm
Passion fruit

1

Desiccated coconut

15 gm

Cashew nut

15 gm

Method of preparation:

  1. In a mixing bowl mix the eggs and sugar together.
  2. Place butter, and dark chocolate in another mixing bowl and keep it on a double boiler.
  3. Keep stirring, using a plastic spatula until the mixture is completely melted.
  4. Once melted remove from the heat and let it cool down completely.
  5. Add this chocolate mixture into the whisked eggs and make sure it is well combined. Use a soft flexible spatula to mix and avoid any over mixing.
  6. Fold in the coconut, passion fruit, cashew nuts and flour into this mixture.
  7. Keep this mixture in the chiller for at least an hour.
  8. Prepare the mould: Grace ramekin with the melted butter and dust with flour.
  9. Transfer the dough into the mould, level it and bake in a preheated oven at 180C for 11 minutes.
  10. After baking de-mould it and serve it with vanilla ice cream, roasted coconut flakes and passion fruit.

-

Chef Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

August 3, 2020

Chocolate Brownies with Marshmallow and Choco Drops

Classic fudge brownies topped with marshmallows and chocolate chips that make this recipe a decadent dessert for the brownie lovers.

Recipe Card 

Ingredients

Quantity

Butter

207 gm
Salt

2.5 gm

Sugar

280 gm
Trimoline

25 gm

Dark chocolate (55%)

230 gm
Eggs

155 gm

Vanilla

1 tsp
All-purpose flour

115 gm

Instant coffee

50 gm
Small size marshmallow

As required

Chocolate chips

As required

 

Method of Preparation:

  1. Sift the flour in a mixing bowl together with salt.
  2. Place butter and dark chocolate in a mixing bowl and place it on a double boiler, keep stirring using a plastic spatula until the mixture is completely melted. Let it cool down.
  3. In another mixing bowl place eggs and sugar, vanilla, and whisk using a mixer until fluffy soft airy consistency. Add trimoline.
  4. Add gradually room temperature chocolate mixture into the whisked egg and make sure the two mixes are combined together. Use soft flexible spatula and try to not mix it more than necessary.
  5. Fold in powdered instant coffee.
  6. Sift flour into a mixture, fold carefully and make sure there are no lumps in it.
  7. Prepare the baking tin: Grace the tin with the melted butter and dust with flour. Using aluminum foil and baking paper, create a base if you are using a frame to bake.
  8. Transfer the dough into the tin, level it, and bake in preheated oven 140C for 25 minutes.
  9. Take the tin out cover the surface of the brownie with small marshmallows and bake it for another 5-10 minutes.
  10. After baking let it rest for a few minutes, cut into equal portions, and serve it warm with chocolate sauce and vanilla ice cream.

-

Chef Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

 

July 20, 2020

Eggless Semolina Rose Cake

A simple and easy to bake vegetarian-friendly rose flavoured eggless semolina cake made with yogurt and dressed in white chocolate chantilly for a rich and decadent experience.

Recipe Card 

Ingredients

Quantity
For Eggless Semolina Cake

 

Fine Semolina

225gm
Flour

35 gm

Baking powder

1.5 tsp
Baking soda

¼ tsp

Salt

1/8 tsp
Sugar

210 gm

Vegetable oil

1/3 cup
Yogurt

125 gm

Milk

¾ cup

Vanilla

1 tsp

Rose aroma

3 drops

For Rose While Chocolate Chantilly

 

White Chocolate

100 gm
Cream 1

50 gm

Cream 2

150 gm
Rose aroma

1 drop

 

Method of Preparation:

For the Eggless semolina cake

  • Mix all the dry ingredients into the bowl except baking soda.
  • Mix all the wet ingredients into the separate bowl.
  • Pour the wet ingredients onto the dry ingredients, mix well, and set aside for 20 min which allows semolina to soak well.
  • Add baking soda into the cake batter after resting of 20min, add rose aroma.
  • Pour the mixture into 20 x 20cm frame and bake at 160*c for 25-30min.

For the Rose white chocolate Chantilly

  • Melt white chocolate and add in cream1 to make the ganache.
  • Whip cream 2 and fold into the ganache, add in the rose aroma and rest in the fridge before to pipe onto the cake.

 -

Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

 

July 13, 2020

Plated Vegan Raspberry Pannacotta

A Gluten-free and vegan version of panna cotta, chocolate mousse, and shortbread biscuit. Each of the main components of this dessert could be served/consumed on its own, or put them together to create a plated dessert.

 

Recipe Card 

Ingredients

Quantity

For Shortbread

Almond flour

20 g
Gluten free all purpose flour

35 g

Chickpea flour

30 g
Oil

40 g

Water

10 g
Salt

1 pinch

Vanilla

¼ tsp

For Raspberry Pannacotta

Soy/rice milk

100 g

Cashew nut cream

100 g

Sugar

35 g

Agar-agar flakes

2 g

Raspberry puree

70 g

For Cashew Cream

Cashew nut

30 g

Rice/soy milk

100 g

For Chocolate Mousse

Dark chocolate 56%

100 g

Soy milk

100 g

Sugar

30 g

Agar-agar

¼ tsp

For Lavender Air

Soy milk

100 g

Lavender aroma

1 drop

Sugar

20 g

Agar-agar

¼ tsp

 

Method of Preparation:

For Shortbread

  • Mix together all the dry ingredients.
  • Mix together the oil and water and pour on to the dry ingredients.
  • Mix it well till it comes together to form a dough.
  • Sheet the dough to 3-4 mm thickness.
  • Place a 5- inch by 5-inch steel frame over it and refrigerate.
  • Bake at 160 centigrade for 15 min or until the shortbread starts to brown.
  • Remove from the oven and brush the shortbread within the frame with melted dark chocolate. Set aside.
  • Crush the trimming to form a crumble like texture.

 

 For Raspberry Pannacotta

  •  Soak the agar agar in the soy milk for 20-30 min.
  • Boil for a couple of minutes. Add the cashew cream followed by the fruit puree.
  • Pass through the strainer.  Pour the mix over the shortbread base and freeze.

 

For the Cashew nut Cream

  • Boil the soy milk and soak in the cashew nut for 20 -25 min.
  • Blend the cashews with the soaking liquid to form the cream.

 

For Chocolate Mousse

  • Soak agar agar in the soy milk for 15 to 20 min.
  • Bring it to a boil and pour over the chocolate.
  • Mix well to form a ganache.
  • Whip the ganache while cooling over an ice bath until light.
  • Refrigerate for 30-40 min.
  • Make quenelles and freeze.

 

For Lavender Air

  • Soak agar agar in the soy milk for 15 to 20 min.
  • Bring it to a boil and cool to room temperature.
  • Beat using a stick blender or a whisk.

 

Assembly

  • Remove the panna cotta out of the freezer and let it rest at room temperature for 10-12 min. Cut into the desired shape.
  • Place the panna cotta on the presentation plate and top with chocolate quenelle.
  • Spoon the lavender foam over it and top with a gold leaf.

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For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

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International Centre for Culinary Arts Dubai
Block 8 Dubai Knowledge Park

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