Festive Special: Gourmet Dessert Recipes You Can Replicate

October is lined up with festivals. From Dussehra to Karwa Chauth to Diwali, and then Halloween, this month is the perfect time to experiment with new ingredients and recipes and make something extraordinary. Whether you’re hosting your friends or family for a party or simply want to take extra care of your sweet tooth this festive season, this is just the right place for you. 

Moving beyond the traditional mithai and staples like laddus and cakes, why don’t you make pro-level gourmet desserts? With these step-by-step chef-special recipes shared by Chef Abhinas Nayak, Two Gud Sisters, you can turn your home into a festive haven.

Also Read: Monk Fruit Mithai Recipes: Naturally Sweet Treats For Healthier Festive Indulgence

Hazelnut Brownie

Ingredients:

• 50 g brownie
• 30 g mousse cream
• 10 g chocolate ganache
• 10 g chocolate crumble
• 20 g vanilla ice cream
• 1 blueberry
• 1 strawberry

Method:

1. Cut the brownie into a small rectangular shape, then arrange it in a mould with mousse cream.
2. Keep in the fridge for 2-3 hrs to set.
3. For serving, take a plate and arrange the chocolate soil on it.
4. Demould the brownie and arrange it on a plate.
5. Arrange all the ingredients as per the standard.
6. Serve with vanilla ice cream.

Tiramisu Cups

Ingredients:

• 40 g Tiramisu cream
• 40 g vanilla sponge
• 30 g coffee syrup
• 15 g chocolate disk
• 40 g chocolate sauce

Method:

1. For tiramisu, cut the vanilla sponge into round slices.
2. Soak the slices in coffee syrup.
3. Arrange the soaked vanilla sponge and tiramisu cream alternately in a serving glass.
4. Make two layers of that.
5. For serving, dust some cocoa powder on top of the chocolate disk.
6. Serve with hot chocolate sauce.

Biscoff Tres Leches

Ingredients:

• 60 g vanilla sponge
• 170 g tres leches milk
• 800 g Carnation milk
• 400 g fresh cream
• 75 g milkmaid
• 400 g milk
• 70 g Biscoff spread
• 30 g Biscoff cream
• 6 chocolate balls
• 20 g Biscoff crumble

Method:

1. Cut the vanilla sponge into a square shape.
2. Soak the sponge in tres leches milk for at least 10 to 15 minutes.
3. For serving, arrange the soaked sponge on a plate, and pour tres leches milk on top of that
4. Pipe the Biscoff cream and garnish with some chocolate balls and gold leaves.
5. Refrigerate and serve chilled.