Dessert is an all-time favourite of many and keeping the trends in mind a lot of traditional ones are being redone in a fusion way. Chef Vikas Srivastava who heads the Confectionary & Patisserie at ITC Royal Bengal and ITC Sonar on sharing his view on how Desserts have gone super creative and how he keeps up with the pace says “It’s great to blend flavours but it’s equally important to understand how well they gel. Culinary professionals are using their creative excellence when crafting desserts by adding bold flavors, enriching texture, and combining non-traditional ingredients like vegetables. Corn is turned into corn mousse served with fresh berries and tarragon. Blueberry sorbet is made with a bit of green cardamom. The most unusual, though, is her take on a strawberry shortcake: shortbread, strawberry “spheres” (strawberries pickled with vinegar, sugar, and pink peppercorn and then formed into spheres using reverse spherification), and vanilla cake “crisps” (super-thin slices of cake dried until they are crisp like crackers). 

Chef says that “Rose and cardamom to give that Indian touch, this dish is fusion dish”. 

SWEET TART SHELLS

    ⅓ cup unsalted butter (75 g), softened

    2 tablespoon sugar

    1 egg yolk , room temperature

    1 teaspoon vanilla extract

    1 cup All-purpose flour (130 g)

Equipment

    Tart mould

Instructions

    Add butter and sugar into a bowl. Using a spatula, mix everything together. Now add in egg yolk and vanilla extract. Continue mixing. Finally add in flour and bring everything together into a dough.

    Cover with cling film and chill in the fridge for 30 minutes or until it's manageable.

    Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes.

    Bake in a preheated oven at 340ºF (170ºC) , using upper and lower heat, on the lowest rack for 20 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the shells from the moulds by flipping them and tapping a bit on the back of the back of the base to help releasing them. They're ready to be used!

Kataifi dessert is common in Greek, Turkish and Middle Eastern/ ITC Royal

 

KATAFI  FLAN MIXTURE

    Katafi - 200g

    Milk - 250g

    Cream - 250g

    Egg Yolk - 3 Pcs

    Whole Egg - 2 Pcs

    Sugar - 100g

    Rose Water - 1 Tbsp

    Rose Syrup - 1tbsp

    Cardamom Powder - 1/2 Tbsp

PROCEDURE

    Heat milk and cream 

Mix aside the sugar egg yolk whole egg rose syrup rose syrup cardamon powder 

    After the mixture is heated pour it over the ingredients and mix everything generously.

    Then arrange the katafi above the tart and pour the mixture in the tart and bake it.

INSTRUCTIONS

    After the tart has cooled down do not demold the tart from the ring rather cover it with a silver foil from the outer ring and pour the KATAFI mixture into the mould and bake it for 10 mins at 180°c on doble boiler tray baking. 

    Then your product is ready to be serve.