Workshop on European Desserts by Chef Vivek Kadam

Yesterday I attended a Workshop on European Desserts by Chef Vivek Kadam at Grand Hyatt, Mumbai. I am posting the recipes that I learnt during this workshop for you. Even though I could not taste some of them due to egg and alcoholic contents, the recipes were awesome.

######################################################################################################################################
CHOCOLATE CHEESE LOLLIPOPS

Ingredients:

500 gm Baked Cheese Cake

10 gm Orange Zest

30 ml Irish Cream

150 gms Dark Chocolate

200 gms Hazelnut Craoquant or Chocolate Nibs

250 gms  Dark Chocolate

50 gms Cocoa Butter

Method:

Take the ready baked Cheese Cake, beat the cake along with the melted dark chocolate. 

Roll the mixture like pipe and keep in the freeze for around 30 to 45 minutes

Take it out from the Freeze and cut it into small pipes.

Dip the small pipes in ready crystallized chocolate.

Finally coat it with Hazelnut Craoquant. 

######################################################################################################################################

MOHR IM HEMD

Ingredients:

180 gms Cooking Chocolate

200 gms Butter

70 gms Sugar

240 gms Egg Yolks

140 gms Almond Powder

40 gms Flour (All purpose flour)

300 gms Egg White

130 gms Sugar

Method:

Beat the butter and Sugar together in a mixing bowl.

Keep on adding the egg yolks.

Once it turns fluffy enough, add the melted chocolate.

Mix this mixture along with the Almond Powder (Do not over mix)

Whip the egg white and sugar and fold this meringue into chocolate mix.

Pour it into desired baking mould

Bake it at 190 degree for 35 minutes (Water Bath)

Notes:

In the above recipe, as per the Chef, the Egg Yolks and Egg White can be replaced with 160 to 180 gms of Condensed Milk

Water bath is a technique where baking moulds are placed in a tray containing water. (Similar to caramel pudding)

######################################################################################################################################

PATE DE FRUIT

Ingredients:

1 Litre Frozen Fruit Puree

750 gms Castor Sugar

200 gms Glucose

25 gm Pectin + 50 gm Castor Sugar

15 ml Lemon Juice

15 ml Water

Method:

Boil the Fruit Puree along with Sugar and Glucose together.

After one boil, mix in Pectin and Sugar mixture

Once the Pectin,  the mixture should be stirred continuously in order to avoid formation of lumps.

Boil till 107 degrees

Add the lemon Juice and Water

Set it in desired Silicon Mould

Roll in the Castor Sugar and serve.

Notes:

In the above recipe, Fruit Puree can be substituted with Fresh Fruit Pulp

The Glucose is used to give elasticity to the dessert. 

Wet your hands before touching Glucose as it sticks to your hands

Pectin is a Binding agent. It can be substituted with Agar Agar or Gelatin

######################################################################################################################################

STRAWBERRY CONFIT, CHAMPAGNE JELLY VERINNE

Ingredients:

For Strawberry Confit

500 gms Fresh Strawberries 

10 gms Fresh Thyme

200 gms Sugar

5 gms Cinnamon Stick

10 gms Corn Starch

For Champagne Jelly:

750 ml Champagne

16 gms Sugar

Vanilla Pods

15 gms Gelatin Leaves

For Mascarpone Cream:

500 gms Mascarpone Cheese

6 Egg Yolks

200 gms Sugar

25 ml Grand Mariner Liquour

400 gms Whipped Cream

Method:

To make Strawberry confit:

Cut the Strawberries in to 4 slices each. 

In a sauce pan add Sugar, Strawberry, Thyme and Cinnamon & marinate.

Cook the berries until mixture thickens

Remove from the heat the allow it to reach at room temperature.

To make Champagne Jelly

Mix the Champagne with Sugar and seeds in the Vanilla Pods.

Add the soaked Gelatin and set the mixture in small tray

Keep inside the refrigerator to set.

To make Mascarpone Cream

Cook the egg Yolks with Pate de bombe method.

Mix with the Mascarpone Cheese and Grand Mariner

Finely fold the whipped Cream

Serve in a glass

Notes:

Pate de bombe method as explained by the Chef is a method where raw egg yolks are cooked by adding hot Sugar Syrup and mixing it continuously.

The use of Liquor may be avoided

The Thyme can be substituted with Mint also

The Cinnamon sticks can be replaced with Star Anise or Cloves

The Chef has also suggested a substitute for Champagne Jelly which can be made by using 

1 litre of any Fruit Puree, 200 gms Sugar, 10-20 gms Liquid Glucose and 25 gms of Gelatin. 

######################################################################################################################################