Gourmet Desserts: Recipes Every Sweet Tooth Must Recreate
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Nothing can beat the satisfaction you get after swirling your spoon through a good dessert after a hectic day. Whether you’re emotionally drained, need company while watching a movie, or simply had a rough day at work, there’s nothing a good plate of dessert can’t fix. 

And if you have a sweet tooth, you’d know the feeling when the tres leches at your favourite cafe tastes exactly like you hoped for. But you don’t have to run to a cafe or overspend on an aesthetic-looking dessert when you can whip up gourmet desserts at home. Specially shared by chefs across the country, here are some effortless recipes that are sure to soothe your cravings. 

Pistachio Cannoli With Firenze Pistachio Crema

By Chef Parth Gupta, Firenze

Ingredients:

  • 6 ready-made cannoli shells (available at gourmet stores)
  • 1 cup pistachio cream/spread
  • ½ cup ricotta cheese, well-drained
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • Chopped pistachios, for garnish
  • Icing sugar, for dusting

Method:

  1. In a mixing bowl, combine the Firenze Pistachio Crema, ricotta, icing sugar, and vanilla. Whisk until smooth and creamy.
  2. Spoon the mixture into a piping bag and gently fill each cannoli shell from both ends.
  3. Dip the ends into chopped pistachios for a beautiful, textured finish.
  4. Dust lightly with icing sugar and chill for 10–15 minutes before serving.

Immarti Waffle With Strawberry Chilli Ice Cream & Mango Vegan Espuma 

By Chef de Cuisine Soham Dhar, CUR8, Four Seasons Hotel Bengaluru

Ingredients:

For the Immarti Waffle:

  • 300 g urad dal
  • 5 g baking powder

For the Strawberry Chilli Ice Cream:

  • 500 ml strawberry purée
  • 100 ml raspberry purée
  • 100 g liquid glucose
  • 4 g fennel seeds
  • 2 green chillies

For the Mango Vegan Espuma:

  • 800 ml vegan yoghurt
  • 200 ml mango purée
  • 50 g sugar-free powder
  • 2 cream chargers

Method:

  1. Soak, grind, and ferment urad dal. Whisk with baking powder, then cook in a waffle iron until crisp and golden.
  2. Infuse fennel seeds and green chilli into the purées. 
  3. Churn with liquid glucose and freeze to set.
  4. Blend vegan yoghurt, mango purée, and sugar-free powder. 
  5. Load into a siphon, charge twice, and chill before serving.

Anjeer Ice Cream

By Chef Varun Inamdar, Godrej Millets Cookbook, Godrej Vikhroli Cucina

Ingredients:

  • 50 gms barnyard millet
  • 50 gms kodo millet
  • 50 gms foxtail millet
  • 100 gms of little millet
  • 500 ml milk
  • 1 cup jaggery
  • 1 cup fresh figs, when in season (or 1/2 cup dried figs, off-season)

Method:

  1. Dry roast the millets in a dry pan. 
  2. Wash once. Then cook them all in a litre of boiling water until they are soft.
  3. To this, add jaggery, and dissolve completely.
  4. Then, cool and make a smooth paste of this in a food processor.
  5. Cool it down and strain it through a fine muslin.
  6. To the strained paste, add fig puree (fresh or dried) and milk to make it smooth and almost like a milkshake.
  7. Mix well and transfer to an ice cream tray. Freeze overnight.
  8. Once completely frozen, scoop and serve.