June 29, 2020

Galaxy Blueberry Mousse Cake

One of the most hyped about cakes in the social media, the Galaxy Cake made with a velvety blueberry mousse cake with a marbled mirror glaze undoubtedly makes it a showstopper in the baking scene.

Recipe Card 

Ingredients                                                                         Quantity
Pistachio Dacquoise
Castor sugar 170 g
Ground pistachios 120 g
Almond meal 50 g
Egg whites 200 g
Castor sugar 100 g
Brown sugar 35 g
Raspberry Marmalade
Raspberry puree 260 g
Pectin NH powder (pectin for jams) 20 g
Castor sugar 220 g
Coconut Nougatine 
Unsalted butter 30 g
Glucose syrup 15 g
Castor sugar 35 g
Pectin NH 1 g
Sugar 5 g
Grated Coconut 40 g
Blueberry Mousse
Blueberry puree 405 g
Creme' patisserie 40 g
Sugar 10 g
Cocoa butter 85 g
White chocolate couverture 70 g
Meringue 350 g
Whipped cream 880 g
Glaze
Water 50 g
Sugar 100 g
Glucose syrup 100 g
Sweetened condensed milk 65 g
White chocolate couverture 100 g
Gelatine 6 g (200 bloom)
Water (for the gelatine) 36 g
Water soluble food coloring 6 colours
Silver iridescent colouring powder As required

 

Method of Preparation: 

For the Pistachio Dacquoise: 

  • Pour the egg whites, castor sugar and light brown sugar in the stand mixer.
  • Beat on medium speed for a few seconds then increase to high speed until you obtain a stiff meringue.
  • In the meantime, sift the almond flour (which has been slightly roasted beforehand), ground pistachios and castor sugar.
  • Sift on top of a sheet of grease proof paper.  This operation is important to get rid of clusters of sugar or almond powder.if some bits of pistachios remain.they will be added later to the sifted preparation. This will add a nice crunchy effect.
  • Pour the sifted mix into a thin stream over the meringue and combine with a rubber spatula folding gently with rotating, vertical motions. Make sure the preparation does not collapse!
  • When ready, the meringue must be used immediately, hence the need to sift the powders while beating the egg whites.
  • When the Dacquoise preparation is ready pour into a 16-cm tart rings and bake in a fan-assisted oven at 180 for 12 to 15 minutes.

 

For Coconut Nougatine

  • Place the butter in a saucepan.
  • Add the castor sugar and glucose syrup. Heat the ingredients to 40°C.
  • Add the pectin NH, combined to 5 grams of castor sugar, to the hot preparation. It is essential to combine the pectin NH with sugar first, in order to avoid a grainy consistency. The temperature is also essential to get the right consistency, 40°C being the ideal temperature.
  • Cook over medium heat for a few minutes, stirring constantly until it starts to thicken. When the consistency is similar to a white roux (base for béchamel) and large bubbles form. Add the grated coconut. Continue cooking over medium heat, stirring constantly.
  • Pour the preparation onto a sheet of grease proof paper and transfer onto a baking sheet and bake at 170°C (gas 3) for 10 minutes until golden. Set aside.

For Raspberry Marmalade

  • Organise all the necessary ingredients.
  • Combine the pectin NH with a little castor sugar. As mentioned earlier, this will avoid lumps due to a poor incorporation of the pectin.
  • Pour the raspberry purée in a saucepan.
  • Add the remaining castor sugar and heat up the preparation between 40 and 60°C.
  • Using a whisk, add the pectin mix and incorporate. Bring to a boil.
  • Stretch some cling film on 4 tart rings (the ones you used for the Dacquoise biscuit). Do this on one side of the ring only.
  • Pour the marmalade into the 4 rings. Place to freezer

 

For Blueberry Mousse

  • Start by making the meringue. Tip the water in a saucepan. Add the castor sugar. Cook the sugar until it reaches 121°C. I recommend using a digital thermometer.
  • In the meantime, pour the egg whites in the stand mixer recipient. Add the castor sugar. This will facilitate the incorporation of the cooked sugar. The sugar is ready when the bubbles have a diameter of about 1cm before bursting.
  • Start whisking the egg whites and pour the cooked sugar in a thin stream. Beat until cooled down completely. We will use the meringue later to make the blueberry mousse.
  • Tip the Mycryo cocoa butter in a mixing bowl. Add the white chocolate chips. Set aside.
  • Dilute the crème pâtissière powder and castor sugar with about 20% of the blueberry purée. Combine well with a whisk until homogeneous.
  • Heat up the remaining blueberry purée in a saucepan. When the purée is hot, add the crème pâtissière. Combine well with a whisk until the ingredients are completely incorporated. Leave to cool at room temperature down to 25°C.
  • Place the meringue into a mixing bowl and add the whipped cream. Combine with a whisk.
  • Transfer a small amount of meringue cream into the blueberry preparation at 25°C and combine vigorously with a whisk. This will facilitate the incorporation of all the ingredients.
  • Add the blueberry preparation to the remaining meringue.Whisk vigorously, making sure the preparation does not collapse.

 

Assembling the cake

  • Scoop the blueberry mousse into a piping bag fitted with a plain nozzle (diameter 7-8mm).
  • Place a Dacquoise biscuit at the bottom of a mousse ring (diameter 18cm).
  • Pipe a lace of blueberry mousse along the edge of the ring.
  • To remove any air bubbles, spread with a palette knife and create a volcano shape.
  • Cover the biscuit with a layer of blueberry mousse.
  • Arrange pieces of coconut nougatine over the blueberry mousse, which will give a nice crunchy effect to the cake.
  • Pipe a second layer of blueberry mousse.
  • Gently detach the raspberry jelly from the ring and place it on top of the mousse.
  • Gently press on the jelly disc from the centre outwards to remove any air bubbles in the mousse underneath.
  • Finish with a layer of blueberry mousse on top.Even the surface with a cranked spatula.Reserve this in the freezer. This will allow you to release the cake from the mousse ring easily, simply by heating the sides with a blowtorch.
  • Up to this stage, this recipe can be made in advance and stored in the freezer. On the day, simply remove the cake from the freezer and continue with the steps below.

For the Glaze (Make the day before serving) : 

  • Pour the water and sugar in a saucepan and then add the glucose syrup. (It can be melted in the microwave for a few seconds to give it a liquid consistency that will be easier to work.)
  • Heat the ingredients until the temperature reaches 103°C. This should be very quick. Basically, the temperature is right when you reach a gentle boil.
  • Pour the sweetened condensed milk in a separate recipient. When the preparation reaches 103°C, pour over the condensed milk and combine.
  • Add the white chocolate couverture and combine well with a whisk until melted. Add the rehydrated gelatine last. It will melt quickly in the warm icing.
  • Add some purple food colouring powder with the tip of a knife and combine well with a whisk. Colouring powders are very effective. I recommend working with very small quantities, then adjust the color by adding more powder if needed. Combine vigorously with a whisk. You will obtain the final color after whisking for a few minutes .Refrigerate overnight .
  • The following day, process the 6 color glaze, using a hand blender. You should use a deep, narrow recipient. This will allow to remove any air bubbles and obtain a smooth consistency.
  • Place the cake on a cooling rack. The grid should be placed on a deep baking tray in order to collect the excess glaze.
  • Pour the glaze in a thin stream on the surface of the centre, starting from the centre outwards. The sides should be coated with an even layer of icing. Let the excess icing drip down in the tray.
  • Let it rest for sometime to set and serve.

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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 overcooking. 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.

June 25, 2020

Dulce de Leche Lava Cake

A Dulce de Leche inspired Lava Cake with a perfect gooey center oozing with the creamy goodness of dulce de leche served warm with vanilla ice cream for an ultimate dessert experience.

Recipe Card 

Ingredients                                                                        Quantity
Dulce de leche 1/2 + 1/3 cup
Melted unsalted butter 2 tbsp
Egg yolk 1 pc /20 gm
Whole egg 1 pc/ 50 gm
Flour 2 tbsp

 

Method of Preparation: 

For the Lava Cake

  • Grease and dust the ring moulds and chill for 10-15 min
  • Cream the dulce de leche into the bowl, add melted butter and mix well
  • Add egg yolk and whole egg gradually while continuously whisking
  • Lastly add in the flour and mix
  • Pour the mixture into the rings and bake at 180*c for 7- 8 min.

For Dulce de leche 

  • Fill sauce pan with water half way and place the unopened can of condensed milk in the middle of the sauce pan.
  • The can should be covered with water and bring to a boil, for 5-6hrs, add water if evaporates.
  • Remove from the pan and leave it to chill in the fridge overnight

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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.

June 11, 2020

Chocolate Pecan Rolls

The aroma and warmth of freshly baked sweet bread is a homely comfort that is hard to resist.  Chocolate Pecan Roll is a fresh take on the good old cinnamon rolls, where the rolls are filled with a generous amount of chocolate spread and pecan nuts instead of cinnamon sugar, giving it a lovely chocolate-nutty flavour.

Recipe Card 

Ingredients                                                                                         Quantity
Flour 200 gm
Yeast 55 gm
Salt 3 gm
Sugar 15 gm
Milk 100 gm
Butter 15 gm
Egg 1 no
For Filling
Bake stable As required
Chocolate spread As required
Crushed pecan nut As required
For Icing 
Cream 2 tbsp
Icing sugar 4 tbsp
Vanilla extract 1 tsp

 

Method of Preparation: 

  • Mix together all ingredients except butter and knead to form a soft dough.
  • Add butter and knead the dough again to form a very soft dough.
  • Rest the dough for 45 min at room temperature.
  • Knock back the dough and sheet, apply the bake stable chocolate spread & sprinkle the crushed pecan nuts and roll like a pin wheel.
  • Cut to 1-inch thickness and place it in a 9” round prestige tin and rest for another 30 min.
  • Bake at 180*c for 6-7 min.
  • Drizzle the beaten icing on the top and serve warm.

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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.

June 5, 2020

Cakes… Baking Made Easy!

Cakes are traditional sweet and savory food. Cakes differ from breads, in that they are richer and are eaten by themselves, rather than as an accompaniment. They are generally made from a mixture of flour, fat, eggs, sugar and other ingredients baked together and are also iced or decorated. They could also contain honey, fruits and nuts.

The ancient Egyptians were the first culture to show evidence of advanced baking skills, however they looked and tasted very differently from what we know of them today. The word ‘cake’ is of Viking origin, derived from the Old Norse word ‘Kaka’ and traced all the way back to the 13th Century, where the medieval European bakers would bake fruit cakes and ginger bread which would last for several months making it convenient for soldiers, as food for long journeys.

Cakes come in many shapes and styles, some of the commonly found shapes are; round, square, rectangle, oval, etc. However, the most popular shape remains round and the methods in which they are produced vary from different regions and cultures.

Some popular types of cakes include:

1. Sponge cake

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Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cookie: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid 18th century.

2. Pound cake

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A rich cake that contains equal amounts of flour, butter, eggs and sugar.Example: Madeira cake & Victoria sandwich cake.

3. Layered cake

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A cake consisting of several layers of cake filled with jam or cream. The flavor and fillings could vary as per taste. Example: Black forest cake, Red velvet cake.

4. Swiss Roll or jam roll

A cake consisting of a flat rectangular sponge cake traditionally spread with jam and rolled into a pinwheel. It is served in slices and sprinkled with icing sugar. Example: Chocolate roulade, Vanilla Swiss roll.

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5. Cup Cakes

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These are small cakes baked in cup cake tins. They are served in single portions and are individually decorated with frosting such as whipped cream, cream cheese, butter cream, etc. Example: Carrot cupcakes, Vanilla butter cream cupcakes.

6. Muffins

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These come under the category of cupcakes, however muffins generally do not have a frosting on top. They could be topped with a crumble that enhances the texture and flavor of the muffin. Muffins are the same size or a little larger than regular sized cupcakes and could be sweet or savory which is what distinguishes them from cupcakes. Example: Blueberry muffin, Apple and cinnamon muffin.

7. Cake Bars

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These are small slices of cakes and because of their high sugar content, they have a crispy texture similar to cookies and are also known as “bars” and “slices”. Example: Florentine slice, Brownies.

8. Occasion Cakes

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These are Specialty cakes, specific to the occasion prepared for. These cakes would most often than not be layered and filled with a frosting, covered with a layer of marzipan and decorated with fondant. Some of the common occasions where specialty cakes feature are; Weddings, Birthdays, Graduation, Promotions and Weddings.

Cake Recipe of the Day - Flourless Chocolate Cake

About Flourless Chocolate Cake

Flourless chocolate cake is a delicious, dense and gluten free cake that comes from the island of Capri, Italy. It is most commonly served with powdered sugar; however, modern versions use ice cream or whipped cream.

It is believed that “Torta Caprese” was the first flourless chocolate cake of its kind and among the Italians, it is believed that this chocolaty goodness was actually an accident. There are many versions of this tale, but they all come to the same, conclusion; almond powder was mistakenly used instead of flour making it the first flourless cake and a great dessert option for people who suffer from gluten intolerance.

This Dish

The rich and intense dark chocolate makes the light aerated cake dense and moist which works well when garnished with a generous dusting of icing sugar.

Ingredients Quantity
For the Cake
Dark chocolate 200 gm
Butter 200 gm
Eggs (medium) 240 gm (5 pieces)
Soft brown sugar 200 gm
Ground almond 220 gm
Vanilla essence 2 tsp
For the Whipping Cream
Whipping cream 300 ml
Icing sugar 1 tbsp
Vanilla essence 1 tsp

Method of Cooking

  1. Grease and line an 8-inch (20 centimeter) cake pan, and preheat the oven to 285˚F/140˚C.
  2. Roughly chop the chocolate and the butter and place them together in a mixing bowl; set the bowl over a sauce pan with simmering water, stirring the mixture occasionally to prevent the chocolate from burning. When the chocolate and butter have melted completely, take the pan off the heat and leave to cool.
  3. Whisk the eggs, vanilla essence and brown sugar until light, flutty and pale in color.
  4. Add some egg mixture to the cooled chocolate mixture and mix it. Pour it back to the remaining egg and fold it together carefully with a rubber spatula.
  5. During the folding, add the almond powder little by little at the same time. Fold until just combined.
  6. Pour the mixture into the prepared cake tin.
  7. Bake it at 140˚C for 70 to 80 minutes. After the first 30 minutes of baking, you can put a wooden spoon in the doorway of the oven just to let the steam out, and carry on baking that way.
  8. Cool it down and put it in the fridge to set.

For the Cake

For the Whipping Cream

  1. Mix sifted icing sugar with the chilled whipped cream using a hand whisk.
  2. Whisk it with a hand held electric mixer /planetary mixer until firm.
  3. Transfer to a lidded container and keep it in the fridge until required to serve.

For Serving

  1. Place the cake on a platter.
  2. Spoon the whipped cream on the top of the cake and spread in a circular motion with a palette knife to form an even layer. The rest of the whipping cream can be served separately.
  3. Sieve a little cocoa powder on top of the cream to give it a nice contrast of color and serve it cold.

 

June 4, 2020

Raspberry Frangipane Squares

A Gluten Free decadent dessert made of Almond flour and relishing Raspberries, making it a healthy indulgent for the kids and adults alike.

Recipe Card 

Ingredients                                                                         Quantity
Butter, softened 170 gm
Caster sugar 165 gm
Eggs 3
Ground Almonds 120 gm
All purpose flour, sifted 50 gm
Frozen raspberries 300 gm
Flaked Almonds 20 gm
Icing sugar, for dusting 2 tsp

 

Method of Preparation:

  • Preheat the oven to 180 degrees Celsius. Grease a 20 cm x 30 cm rectangular pan. Line the base of the pan with baking paper.
  • Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy.
  • Beat in the eggs, one at a time.
  • Fold in the almond flour to combine. Fold in the flour.
  • Spread the mixture into the pan. Top with the raspberries, pressing down gently.
  •  Sprinkle with flaked almonds. Bake about 30 minutes. Cool slice in pan
  • Dust slice with icing sugar, before cutting.
  • Serve warm or at room temperature.

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Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

June 2, 2020

Creative Baking… Tarts & Pies!

Tarts and Pies are generally made of a pastry crust base, with fillings that are either sweet or savory. They are both quite similar in structure. In fact the French word “tarte” also means Pie. A pie is usually covered, with a filling on the inside, whilst tarts have a filling over the pastry base and are generally left uncovered.

The history of tarts and pies dates back as far as the early origin of flour dough and the invention of the oven. The earliest ovens were simply clay pots heated by placing a fire on the inside; to help keep the juices of the filling from escaping and getting burnt, the meat fillings were wrapped in a cover made of dough before being placed in the ovens to bake, thus resulting in the coming to be of the very first Pie.

Some different types of Tarts & Pies...

1. Custard based tarts

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These are pies consisting of a pastry base filled with uncooked custard filling. Typically here, the base & the custard are baked together in the oven. Popular examples of custard based tarts are chocolate tart, cheese pie and the very popular old fashioned custard pie.

2. Fruit tart

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These usually contain a sweet short crust pastry base, together with a filling of custard or a cream topped with fruit. Popular examples of fruit tarts are fresh fruit tart, strawberry tart and mixed berry tart.

3. Fruit pie

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These are fully enclosed pastry dishes filled with different kinds of cooked fruit. Some popular examples of fruit pies are the apple pie, blueberry pie and pumpkin pie.

4. Quiche

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This is an unsweetened open pastry filled with savory egg based custard. Some popular examples of quiches are the Ham & Cheese Quiche, Spinach Quiche and Quiche Lorraine.

5. Pot pie

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This is a savory dish filled with vegetables and meat covered with a pastry crust. Some popular examples of Pot Pies are Chicken Pot Pie, Turkey Pot Pie and the Vegetable Pot Pie.

Tarts & Pie Recipe of the Day - Banoffee Pie

About Banoffee Pie

Banoffee Pie is a desert pie that consists either of a shortcrust pastry or crushed biscuit and butter base. It is filled with cream, bananas and flavored with coffee. Apart from the sliced bananas, the most important ingredient in the Banoffee Pie is the boiled condensed milk, which is made into a toffee sauce by heating for several hours. The desert is set in the fridge and never baked, making this pie a very easy recipe to produce.

The owner of The Hungry Monk Restaurant in East Sussex, England, first made the Banoffee Pie. This came about in 1971 when Nigel Mackenzie, the owner and his executive chef Ian Dowding tweaked an American recipe known as Blums Coffee Toffee Pie and created their own version; Banoffee Pie. This recipe of theirs became so popular that it quickly spread all over the country and around the world.

This Dish

The crunchy biscuit base here blends well with the sliced ripe bananas and enriched with the indulgent toffee sauce, topped with the subtle coffee-flavored whipped cream. The chocolate and nut garnish adds a new dimension of texture and flavor.

Ingredients Quantity
For the Dulce de Leche
Condensed milk 350 g (1 tin)
For the Crust
Digestive biscuits, crushed 250 g
Light soft brown sugar 1 tbsp
Butter, melted 200 g
For the Whipped Cream
Whipped cream/double cream 300 ml
Instant Coffee powder 1 tsp (add 1 tsp of hot water to dissolve)
For the Filling
Bananas 3 pieces
Lemon juice 2 tsp
For the Garnish
Dark chocolate (grated) ¼ cup
Nuts (toasted, chopped) optional

Method of Cooking

  1. For making the toffee sauce, fill a small saucepan with water halfway through and place the unopened can in the middle of the saucepan. The can should be covered with water and bring to a boil, reduce the heat, partially cover with a lid and simmer gently for 3 hours and add water as it evaporates. Remove from pan and leave to cool.
  2. Mix the biscuit crumbs with brown sugar and melted butter in a bowl until it resembles wet sand, then empty into a tart pan. Press into the base and shape the sides up to 1”. Chill in the fridge until firm.
  3. Slice bananas (1 cm slices), toss them in lemon juice and spread them over the biscuit base.
  4. Open the can of Dulce de Leche (caramelized condensed milk) and spread it over the bananas.
  5. Whip the cream until soft peak, then add the instant coffee powder mixed with 1 tsp of water and fold into the cream.
  6. Spread the Dulce de Leche over the banana layer, cover evenly with the whipped coffee cream.
  7. Sprinkle grated chocolate and some chopped nuts (if using). Chill for at least one hour before serving.

June 1, 2020

The Peach Cobbler

The easy to make Peach Cobbler is a perfect dessert for the summer, It brings out the relishing flavors of summer with the fresh peaches cooked in butter & spices, and is served with refreshing French Vanilla Ice cream.

Recipe Card

Ingredients                                                                        Quantity
Fresh Peach slices 4 cups
All purpose flour 1 cup
Sugar, divided in half 1 cup
Castor sugar 1/4 cup
Baking powder 1 tsp
Brown sugar 1/2 cup
Cornstarch 1 tbsp
Butter, unsalted 1 cup
Boiling water 1/2 cup
Nutmeg 1/2 tsp
Cinnamon 1 tsp
Lemon juice 1 tbsp
French Vanilla Ice Cream As required

 

Method of Preparation: 

  • Combine peach slices with brown sugar, sugar, cornstarch, nutmeg, cinnamon, lemon juice and bake it for 10 minutes at 100 degrees.
  • Combine flour, baking powder, butter, sugar and boiling water together to form a thick batter.
  • Spoon the prepared batter on to the baked peaches and dust it with cinnamon sugar (cinnamon & caster sugar mixed).
  • Bake it at 180 degrees for 40 to 45 minutes or until golden brown.
  • Serve the cobbler warm with a scoop of french vanilla ice cream.

May 20, 2020

Bastani Irani

Bastani Irani is a rich, creamy, and fragrant Persian ice cream that is redolent with the fragrance of rosewater and saffron. It is traditionally served between two thin wafers, like an ice cream sandwich, but is equally delicious on its own or even with some traditional faloodeh.

Recipe Card 

Ingredients                                                                        Quantity
Milk 500 ml
Condensed milk 1 cup
Sugar 1/2 cup
Cardamom powder 1 tsp
Saffron yellow food colour (optional) A pinch
Saffron threads A pinch
Cornflour 1-1 1/2 tbsp
Water 1/4 cup
Thick cream 250 gm
Solidified milk 1 cup
Rosewater 1 tsp
Silvered pistachio 25 gm
Silvered almonds 25 gm
Walnuts, finely chopped 25 gm
Desiccated coconut For garnish

 

Method of Preparation:

  • In saucepan heat milk, add sugar, cardamom powder, saffron strands, and color and bring to a boil.
  • When it comes to a boil, add cornflour mixed with 1/4 cup of water. Let the mixture thicken. Note the mixture does not need to be very thick. Only slight thickening is required.
  • Once thickened switch off flame. Add in the cream, condensed milk, solidified milk, Rose water and nuts and mix well.
  • Pour in moulds of choice, and freeze overnight or till set.
  • Demould and garnish with desiccated coconut and serve alongside faloodeh.

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Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

August 1, 2019

Keto Recipe #4 – Rose And Peach Panna Cotta

When it comes to Keto-friendly desserts there’s seriously no easier dessert than Panna Cotta. It is an Italian dessert made of mildly sweetened milk cream, thickened with gelatine and served chill. This rich and silky dessert could be made in different flavours, or keep it classic with a hint of vanilla and serve it with fruit coulis or sauces of your choice.

The recipe we are showcasing here is a summer special Panna Cotta, ladened with the goodness of fresh & sweet peaches contributing naturally to the sweetness of the recipe and flavoured with rosewater for that distinct Mediterranean touch. These subtle fruity and floral aromas in this dessert elevate the flavour palate of this simple and easy to make recipe to a whole new level making it an absolute crowd-pleaser.  In fact, you wouldn’t even know it’s a Keto dessert.

Nutritional Value of the Ingredients:

  • Milk cream or heavy cream is high in fat which makes it an ideal ingredient to involve in your diet when you are following a Keto diet. It is also high in Vitamin A, D, E & K and is a good source of Calcium as well.
  • Peaches are a good source of Vitamin C & A. It also has certain other vitamins such as E & K in small amounts and also has a good amount of Potassium as well.
  • Coconut is a good source of healthy fats and MCTs which are linked to weight loss. It is also rich in fiber and minerals such as manganese, copper, iron and zinc.
  • Raspberries are rich in Vitamin C and fiber.

Recipe Card

Serves: 2

Preparation time: 30 minutes

Cooking Time: 30 minutes + Setting time in the refrigerator

Ingredients  Quantity
For the Panna Cotta 
Milk 100 ml
Cream 100 ml
Stevia 5 gm
Fresh Peach Puree 50 gm
Gelatin 5 gm
Rosewater 1/2 tsp
For the Coconut Crumble
Desiccated Coconut 50 gm
Butter 30 gm
Stevia 2 gm
Egg Whites 2 tsp
For Raspberry Coulis
Frozen Raspberry 50 gm
Stevia 2 gm
Corn Starch 1 tsp
Water 60 gm

 

Method: 

For the Panna Cotta

  1. Soak gelatin in cold water.
  2. Bring milk and cream to boil with stevia.
  3. Add in the Peach puree.
  4. Take it off from the flame and let it cool down to 60*c and add the soaked gelatin.
  5. Pour the mixture into the mould and chill in the freezer until it is set.
  6. Demould and defrost in the fridge before serving.

For the Coconut Crumble

  1. Mix all the ingredients together in a large bowl to make it into a dough.
  2. Spread the dough flat on a baking mat with a rolling pin.
  3. Chill the rolled dough in the refrigerator for 15 minutes.
  4. Bake the chilled dough in the oven at 160 degrees.
  5. Ones golden brown take it out of the oven and cut desired shapes.

For the Raspberry Coulis

  1. Bring frozen raspberries and stevia to boil.
  2. Pour the corn slurry over it and cook until thickens.
  3. Use once cool down.

For the Final Presentation

  • Plate the panna cotta with the coconut crumble, raspberry coulis and fresh peaches and serve.

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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 22, 2019

Keto Recipe #3 – Keto Saffron Cheesecake

On Keto diet, and miss your desserts? What if we tell you that you can have some cheesecake even when you’re following a Ketogenic diet? Yes, you heard that right! The keto version of cheesecake is easier to make than you think, and it doesn’t need a lot of ingredient substitutes as well to make it keto friendly.

The rich and comforting creaminess of a Cheesecake makes it an ideal keto-friendly dessert if you make it sugar and gluten-free.  Whether you serve it plain, just like the classic New York Cheesecake, or dress it up with berries & cream, either way, there are plenty of takers for a cheesecake.

The Keto Cheesecake recipe that we are discussing here has a Mediterranean touch to it with a hint of heavenly aromatic saffron giving it a beautiful colour and flavour. It also has a bunch of healthy ingredients & fats such as almond flour, coconut flour, sour cream, cream cheese and a plant-based sugar substitute making it a perfect Keto friendly dessert.

Nutritional Value of Ingredients

  • Cream cheese is about 34% fat and 6% protein making it ideal for keto diet followers. Hence if you’re craving for some dessert while on keto diet, you know which one to go for.
  • Sour cream is a fermented dairy product that is high in healthy fats and loaded with vitamins and minerals.
  • Almond is high in healthy calories and fats that your body needs. Also, almond as whole or as flour will take care of your 35% of Vitamin E, 20% magnesium and 6% of both iron and calcium requirements for a day.
  • Coconut flour made of dried coconuts is rich in fiber and MCT’s

 

 

Recipe Card

Number of Servings: 6

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Ingredients Quantity
For the Crust
Almond Flour 200 gm
Coconut Flour 40 gm
Butter 180 gm
Baking Powder 1 tsp
Salt 1/2 tsp
Erythritol (Sweetener) 2 tbsp
For the cream cheese mixture 
Cream Cheese 480 gm
Erythritol (Sweetener) 50 gm
Lemon Zest 5 gm
Vanilla Essence 5 gm
Saffron 3 gm
All purpose flour 20 gm
Whole eggs 100 gm
Egg yolk 20 gm
Sour cream 50 gm
For Decoration
Whipped Cream As Required
Fresh Fruits As Required
Gold foil leaf As Required

 

 Method: 

For the Crust

  • Grease  and line the cake tin and keep aside.
  • Mix the almond flour, coconut flour, baking powder, erythritol and salt together until well combined.
  • Cut the cold butter into small chunks, and add it to the flour mixture.
  • Press and mix the butter into the dry ingredients by using two forks or fingers until everything is well combined.
  • Press down the crust mixture into the bottom and sides of the tin and bake for 15 minutes at 160 degrees.

For the Cream Cheese Mixture

  • In a large bowl, mix all the ingredients together until well combined.
  • Pour the mixture into the prepared crust.
  • Cover the cake tin with parchment paper and aluminium foil.
  • Bake the cheesecake in a bain marie  at 140 degrees for 45 minutes.

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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 overcooking. 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.

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International Centre for Culinary Arts Dubai
Block 8 Dubai Knowledge Park

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