Dessert Recipes from The Leela Ambience Convention Hotel, Delhi

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.

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

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

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.

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