Merry Berry Crumble

Material

to fill

• Mixed berries (strawberries, blueberries, raspberries, blackberries) – 2 cups
• Granulated sugar – 1/4 cup
• Cornstarch – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – 1/4 teaspoon

For crumble topping

• Flour – 1.5 cups
• Rolled Oats – 1/2 cup
• Brown sugar – 1/2 cup
• Cold unsalted butter, cut into small pieces – 1/2 cup
• Cinnamon – 1 teaspoon
• Nutmeg – 1/4 teaspoon

for vanilla sauce

• Thick cream – 1 cup
• Granulated sugar – 1/2 cup
• Kosher salt – 1/2 tsp
• Pure vanilla extract – 1/2 tsp

Method

1. Preheat your oven to 375°F (190°C).
2. Combine berries, granulated sugar, cornstarch, lemon juice and salt in a large bowl. Let it sit for about 15 minutes, until the berries start releasing their juice.
3. In another bowl, whisk together flour, oats, brown sugar, cinnamon and nutmeg. Add the cold butter and mix it into the dry ingredients with your fingers or a pastry blender until the mixture resembles coarse crumbs.
4. Transfer berry filling to a 9×9-inch baking dish. Add crumble mixture on top and spread evenly.
5. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly and tender.
6. Combine heavy cream, granulated sugar, and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and stir in vanilla extract.
7. Serve the warm crumble with a drizzle of vanilla sauce and a scoop of vanilla ice cream, if desired.

   Input by Chef Sunil Singh of The Bluebop Café

Gingerbread Cinnamon Rolls

Material

for flour

• Hot milk (105°F – 115°F) – 1 cup
• Active dry yeast – 2 tsp
• Unsalted butter, melted – 3 tbsp
• White granulated sugar – 1/4 cup
• Large eggs – 2 nos.
• Ground ginger – 2 teaspoons
• Ground cinnamon – 1 teaspoon
• Ground nutmeg – 1/2 tsp
• Salt – 1/4 teaspoon
• Flour – 3 cups

to fill

• Unsalted butter, softened – 1/2 cup
• Brown sugar – 1/2 cup
• Ground cinnamon – 2 tbsp
• Ground ginger – 1 tablespoon

for glaze

• Powdered sugar – 1 cup
• Milk – 2 tbsp
• Vanilla extract – 1 tsp

Method

1. In a small bowl, whisk together the warm milk and yeast. Leave it for 5-7 minutes until foam forms.
2. In a large mixing bowl, whisk together the melted butter, sugar, eggs, ginger, cinnamon, nutmeg, and salt.
3. Add flour to the wet ingredients and mix until a soft dough forms.
4. Add the yeast mixture to the flour and mix until a sticky ball forms.
5. Knead the dough on a floured surface for 10-12 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover it with plastic wrap and let it rise in a warm place for 1-2 hours, until it doubles in size.
7. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
8. On a lightly floured surface, roll out floured dough to 1/4-inch thickness.
9. Spread the softened butter evenly over the dough, leaving a 1-inch border around the edges.
10. Mix brown sugar, cinnamon and ginger in a small bowl. Sprinkle the mixture evenly over the butter.
11. Starting from the long side, roll the dough into a tight log. Cut the log into 12-15 equal pieces.
12. Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.
13. Bake the rolls for 18-20 minutes, until golden brown. While the rolls are cooking, prepare the glaze. Beat powdered sugar, milk and vanilla extract together until smooth.
14. Remove the rolls from the oven and let them cool for 5 minutes. Drizzle glaze over warm rolls.

    Input by Chef Sunil Singh of The Bluebop Café

Spiced Roasted Pears with Greek Yogurt and Toasted Almonds

Material

• Pears (ripe but solid, peeled and pitted) – 4 nos.
• Water – 3 cups
• Fresh orange juice – 1 cup
• Pure maple syrup or honey – ¼ cup
• Cinnamon stick – 1
• Whole cloves – 3-4
• Star anise – 1
• Vanilla bean, divided lengthwise – 1 or vanilla extract – 1 tsp
• Greek yogurt for serving
• Roasted almonds or pistachios, chopped (for garnish) – ¼ cup
• fresh mint leaves for garnish

Method

1. In a medium saucepan, combine the water, orange juice, maple syrup or honey, cinnamon stick, cloves, star anise, and split vanilla bean (or vanilla extract).

2. Bring to a gentle boil over medium heat, then reduce heat and let the mixture simmer for 5 minutes so that the flavors blend.

3. Place the peeled and cored pears into the boiling liquid, making sure they are completely submerged (you may need to turn them occasionally if they are not completely covered).

4. Cook the pears for 20-25 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on the maturity of the pears.

5. Once done, remove the pears from the poaching liquid and let them cool slightly.

6. Cook the poaching liquid on low flame for 10-15 minutes, until it reduces and thickens into syrup. Place each cooked pear on a serving plate.

7. Sprinkle a little less syrup. Serve with a dollop of Greek yogurt and sprinkle with roasted almonds or pistachios for crunch. If desired, garnish with fresh mint leaves for color.

Input by Chef Bina Noronha, Corporate Chef, Gigi & Lyla

Chocolate Lava Kulfi

Material

• Chocolate, bitter-sweet – 270 grams
• Butter, unsalted – 270 grams
• Castor Sugar – 260 grams
• Eggs – 10 nos.
• Flour – 145 grams Sieve the flour before use

Method

1. One hour before use, make sure the eggs are at room temperature.
2. Crack in the eggs and yolks with an eggbeater on medium speed and beat until foamy. They should appear to double in volume.
3. While the eggbeater is running, slowly add the sugar.
4. Melt the chocolate in the microwave.
5. Mix the melted chocolate and butter in a bowl until well mixed and smooth.
6. Add melted chocolate to this egg mixture. Fold in with a spatula until well mixed.
7. Add the flour and fold gently until no clumps of dry flour are visible.
8. Grease or butter six 6-ounce ramekins. Then, lightly sprinkle cocoa powder or flour.
9. Pour the chocolate lava batter into ramekins and bake for 10-11 minutes. Serve it hot with Malai Kulfi Popsicle.

Inputs by Ajay Thakur, Corporate Chef, Hichki and Byroute

pull me the cheesecake

Material

For Eggless Basque Cheesecake

• Cream cheese, soft – 600 grams
• Granulated sugar – 200 grams
• Vanilla essence – 1 teaspoon
• Heavy cream – 300 ml
• Flour – 25 grams
• Cornstarch – 1 tablespoon
• Baking powder – 1/2 teaspoon
• Milk – 1/4 cup
• a pinch of salt

For Caramel Sauce

• Granulated sugar – 150 grams
• Unsalted butter – 2 tbsp
• Heavy cream – 200 ml
• a pinch of salt

For raspberry compote

• Fresh or frozen raspberries – 200 grams
• Granulated sugar – 50 grams
• Lemon juice – 1 tbsp

for garnish

• Vanilla Ice Cream – 1 Scoop
• Pistachios, chopped – 2 tbsp
• Cut plastic sheet to fit cheesecake

Method

To make Basque Cheesecake

1. Preheat the oven to 200°C (400°F). Line an eight- or nine-inch round cake pan with parchment paper, making sure it extends beyond the edges.
2. Beat cream cheese and sugar together until smooth. Add milk and vanilla essence and mix well. In another basin, mix flour, cornstarch, baking powder and salt. Gradually add the dry ingredients to the wet mixture until the mixture is smooth.
3. Gradually beat in the heavy cream until the batter is creamy and well mixed.
4. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until the top is deep golden brown and the center is slightly jiggly.
5. Let the cheesecakes cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.

To prepare caramel sauce

1. Heat the sugar in a medium saucepan over medium heat until it melts and turns golden brown.
2. While stirring constantly, slowly add the heavy cream (be careful of bubbles).
3. Mix butter and a pinch of salt until smooth. Keep aside to cool.

To prepare raspberry compote

1. Mix lemon juice, sugar and raspberries together in a saucepan. Cook over medium heat, stirring the berries, until the mixture thickens (about 10-15 minutes). Let it cool to room temperature.
2. To assemble the Pull Me Cheesecake, cut the cheesecake into neat rounds, if necessary. Wrap the plastic sheet tightly around the edges.
3. Drizzle warm caramel sauce and raspberry compote over the cheesecakes. Add a scoop of vanilla ice cream and sprinkle with pistachios for garnish.
4. Gently pull up the plastic sheet to serve. Watch the caramel and compote dripping down the sides for a show-stopping dessert presentation.

Inputs by Ajay Thakur, Corporate Chef, Hichki and Byroute

French Hot Cocoa (Hot Chocolate)

Material

• Milk – 1 cup
• Cocoa powder – 1 tbsp
• Sugar – 1 tbsp
• Cinnamon – 1 pinch (as per choice)

for garnish

• marshmallow
• chocolate pieces
• whipped cream

Method

1. Combine milk, cocoa powder, sugar in a saucepan and whisk until well dissolved. Let it boil for 2 minutes.
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt.

3. Once it boils, take it out and pour it into a mug.

Input by Chef Warren John DeCosta, Deltin Royale Goa