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The holy month of Ramadan is almost coming to an end, which also means that Eid-ul-Fitr is right around the corner. After a month of fasting, on the day of Eid, people celebrate by offering prayers in the morning to God, wishing, greeting and hugging each other, and the elders give Eidi to the younger ones. The day is also special, for relatives, friends and acquaintances, as all come together over a special Eid dinner. This Eid is the biggest festival among Muslims. Eids are of many kinds, but one of the most significant Eid is the Meethi Eid.
Dates are popular during Eid.
Image: Freepik
Also called Eid-ul-Fitr, on the day, people prepare a host of sweet dishes. Meethi, in fact, refers to something sweet. So from sheer khurma to kheer, Eid is all about sweet indulgences. Speaking of sweet treats, if you are someone who just can’t resist the sight of chocolate, we’ve got a special Eid recipe right here for you to try at home. Straight from the kitchen of Bayroute - the middle eastern restaurant. Here is Shukulata Al Habib, a grand dish which consists of a dark tempered chocolate ball with meringues, brownie crumbs, cake, mousse, edible flowers and a bit of edible gold, candied almonds on a bed of raspberry coulis. This phenomenal dessert has the flavours of sweet, sour and crunchy altogether!
Especially curated by Chef Ajay Thakur, who is known to bring the most anticipated dessert recipes to life, Shukulata Al Habib is here to make your Eid sweeter.
Ingredients:
Raspberry mousse
Chocolate mousse
Raspberry gel
Caramelised chocolate
Dark chocolate
Brownie
Edible flower
Popping candy
For Chocolate Mousse:
Cream - 30g
Chocolate dark morde - 120g
Whip cream - 19g
White chocolate morde - 10g
Method:
1. Melt both the chocolates together and keep it in a bowl
2. Whip the cream to soft peak and keep in a bowl
3. Now, heat the cream and pour in chocolate in 3 part and make ganache
4. Fold the whip cream in chocolate ganache
For Raspberry Gel:
Raspberry puree - 125g
Icing sugar (sieved) - 30g
Method:
1. Mix pure and icing sugar and bring it to boil.
2. Blend it with a hand blender and store in the fridge.
For Raspberry Mousse:
Raspberry puree - 119g
Castor sugar - 19g
70% chocolate - 96g
Whip cream - 133g
Method:
1. Melt the chocolate and keep it in bowl.
2. Whip the cream to soft peak and keep in a bowl.
3. Now heat the raspberry pure and pour in chocolate in 3 part and make ganache.
4. Fold the whipped cream in chocolate ganache at 50 degrees.
For Brownie Base:
Flour - 340g
Baking powder - 3g
Baking soda - 2g
Cocoa powder - 40g
Salt - 3g
Butter - 175g
Milk chocolate - 145g
Sugar - 175g
Method:
1. Cream butter and sugar in a big bowl
2. Sieve all dry ingredients together (flour, salt, cocoa powder, baking powder and baking soda)
3. Melt chocolate and add in creamed butter at 45 degrees.
4. Fold the butter, sugar and hot chocolate and add all dry ingredients in it and fold using the cut and fold method.
5. Now in the baking tray, pour the batter and bake it for 20 min at 170 degrees C depending on tray size.
6. After baking, cut it into small cubes and store in the fridge.
For Caramelised Chocolate:
Water - 25g
Sugar - 200g
Chocolate dark - 80g
Method:
1. Take water and sugar together in a pan and bring it to 117 degrees C.
2. Now, add small chopped pieces of chocolate in sugar and mix well off the heat with a wooden spoon.
3. Store in a dry place or fridge.
Assembly Per Portion:
Raspberry mousse - 35gm
Chocolate mousse - 25gm
Raspberry gel - 14gm
Caramelised chocolate - 50gm
Dark chocolate - 40gm
Brownie - 35gm
Edible flower - 2 to 3 pieces
Method:
1. Using silicone half sphere mould make chocolate half sphere, give an even and thin coat and keep in the fridge for 10 minutes.
2. Use an OHP plastic sheet, make chocolate rounds and put it in the fridge.
3. Now, get all mousses in different piping bags for assembly.
4. Demould chocolate sphere and make it even from the edge using a hot tray.
5. Cut the hole in the sphere using hot nozzles, keep the half sphere and start piping chocolate mousse first, then add semi warm chocolate brownie small pieces.
6. Now, pipe raspberry mousse on top of the caramelised chocolate on top and then close the half sphere with another cut half sphere.
7. For the plating make caramelised chocolate in a curved shape and on both sides using raspberry gel make squish with the back of the spoon.
8. Place the dome in the centre and garnish with edible flowers and caramelised almond and popping candy.
