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    Nagpur City No 1 eNewspaper : Nagpur Today

    | | Contact: 8407908145 |
    Published On : Wed, Aug 21st, 2019
    Fab Zindagi | By Nagpur Today Nagpur News

    Best Date Night Dessert Recipe

    Planning a romantic dinner with your S.O.? Surprise him/her with a delectable and gorgeous-looking dessert by Chef Neelabh Sahay, Executive Chef at Novotel Kolkata Hotel and Residences.

    Chocolate Raspberry Spheres
    INGREDIENTS
    1000gms Dark Chocolate
    500gms Cream
    92gms Whole Eggs -1
    225gms Egg yolk
    200gms Caster sugar
    900gms Whipping cream
    675gms Raspberry puree
    55 sheets Gelatin
    Flour-1kg
    400gms Almond powder
    2 nos Orange zest
    1000gms White chocolate Callebaut coins
    225gms Liquid glucose
    160gms Condensed milk
    225gms Granulated Sugar

    Raspberry Colour –
    225gms White chocolate
    125ml Water
    Cold gel-90gms

    METHOD
    Mirror glaze
    Boil the water, granulated sugar, and liquid glucose at 104 degrees Celsius and then add white chocolate callets along with milkmaid and gelatin sheets. Blend this till you get the consistency and keep it aside.

    Raspberry cremeux
    Cook the whole eggs, egg yolk, and sugar in Baine Marie till the velvety texture appears. Now add the raspberry puree and cook for a while, now add the butter after this add gelatin, put it in a mould and set aside.

    Chocolate Mousse
    Cook the milk and cream together, meanwhile take the sugar and egg yolk in a separate container and mix it properly. When the milk and cream get warm dilute it with egg yolk and sugar mixture and cook till you get a velvety texture. Now add the dark chocolate till it dissolves and keep it aside and cool it.
    After it cools down fold in soft beaten whipped cream along with gelatin.

    Sable
    Mix all the ingredients like flour, almond flour, eggs, orange zest form it into a dough, sheet it and cut that in the desired shape.

    METHOD OF ASSEMBLING
    Firstly, take the chocolate mousse and half fill the mould, meanwhile demould the raspberry cremeux.

    Now place the cremeux in middle of the half-filled mould, and then cover it up with remaining chocolate mousse on top of it.

    Set it in the blast freezer overnight to get the desired texture.

    Now, take the mirror glaze as required and add raspberry colour and blend it without forming any bubbles.

    Demould the petit and pour the glaze from top till it coats all the sides.

    Place the dome on top of the sable and garnish it.

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