Pride Month 2025: Chef Kasif Khan Shares Rainbow Dessert Recipes To Celebrate

Each year, Pride Month is observed the entire month of June to celebrate love, diversity, and acceptance. Recognising the ongoing fight for equality and inclusivity, what’s a better way to bring people together than food? Just imagine a table laden with treats that resemble the colours of the Pride flag, with each colour reflecting the bold spirit and beautiful diversity of the LGBTQIA+ community.

So, whether you’re hosting a Pride parade, having a backyard get-together, or simply want to be an LGBTQIA+ ally, rainbow desserts are perfect for all Pride Month celebrations. While you must have been whipping up the usual rainbow cake, here are some gourmet rainbow dessert recipes curated by Chef Kasif Khan, Demi Chef de Partie, St. Regis Mumbai.

Circle Of Inclusion

Ingredients For Raspberry Jelly:

• 1000 gms of raspberry puree
• 100 gms castor sugar
• 25 gms pectin

Method:

1. In a heavy-bottomed pan, heat the raspberry puree.
2. Add the sugar and pectin, and cook until the mixture thickens.
3. Pour into a food pan and allow to set completely.

Ingredients For Rose Mousse:

• 500 gms heavy cream
• 250 gms castor sugar
• 250 gms white chocolate
• 500 gms whipped cream (semi-whipped)
• 8 gms rose essence
• 500 gms mascarpone cheese (softened)
• 35 gms gelatin (pre-soaked or bloomed)

Method:

1. Heat the heavy cream, rose essence, and caster sugar together.
2. Pour the hot cream mixture over the white chocolate and gelatin mass. Mix until smooth and emulsified.
3. Gently fold in the semi-whipped cream and softened mascarpone until fully combined.

Ingredients For White Spray:

• 300 gms cocoa butter
• 300 gms white chocolate
• 10 gms white colour (fat-soluble powder or gel)

Method:

1. In a heavy-bottomed pan, melt the cocoa butter completely.
2. Add the white chocolate and stir until fully melted and smooth.
3. Add the white colour and emulsify using a hand blender.

Assembly Instructions:

1. Pour a portion of the rose mousse into the mould.
2. Place the pre-set raspberry jelly insert in the centre.
3. Fill the rest of the mould with more mousse and level the surface.
4. Set the mould in a blast freezer until completely frozen.
5. Once demoulded, spray with the prepared white cocoa butter mixture.
6. Garnish with a rainbow circle to celebrate inclusion and pride.

Peaceful Wings

Ingredients For Tropical Jelly:

• 300 gms of pineapple juice
• 400 gms passion fruit puree
• 300 gms mango puree
• 200 gms castor sugar (divided: 150 gms + 50 gms)
• 30 gms pectin

Method:

1. In a heavy-bottomed pan, combine pineapple juice, passion fruit puree, mango puree, and 150 gms of castor sugar. Heat gently.
2. In a separate bowl, whisk the remaining 50 gms of sugar with the pectin.
3. Add the pectin mixture to the warm purees while whisking continuously.
4. Cook until the mixture thickens.
5. Pour into a cling film-lined tray and allow to set completely.

Ingredients For White Chocolate Coconut Mousse:

• 650 gms fresh cream
• 100 gms coconut milk powder
• 120 gms egg yolks
• 60 gms castor sugar
• 800 gms white chocolate
• 650 gms whipped cream (semi-whipped)
• 20 gms gelatin (pre-soaked or bloomed)

Method:

1. Heat the cream and coconut milk powder in a heavy-bottomed pan.
2. In a separate bowl, whisk together the egg yolks and sugar.
3. Temper the yolk mixture with the hot cream.
4. Return to the heat and cook until the mixture reaches 84°C.
5. Pour over the white chocolate and whisk until smooth.
6. Add the gelatin and mix well.
7. Gently fold in the semi-whipped cream.

Ingredients For White Cocoa Spray:

• 300 gms cocoa butter
• 300 gms white chocolate
• 10 gms white colour
• Yellow colour (optional, for rainbow splash effect)

Method:

1. Melt cocoa butter in a heavy-bottomed pan.
2. Add white chocolate and stir until smooth.
3. Add white colour and emulsify well using a hand blender.
4. For the rainbow effect, prepare additional colored cocoa butter sprays as needed.

Ingredients For Crunchy Base for Tropical Dome:

• 1000 gms crumble
• 210 gms puffed rice
• 280 gms feuilletine
• 42 gms unsalted butter (melted)
• 250 gms white chocolate (tempered)

Method:

1. In a bowl, combine crumble, puffed rice, and feuilletine.
2. Add the melted butter and mix well.
3. Pour in tempered white chocolate and combine.
4. Press into silicone heart moulds and allow to set.

Assembly Instructions:

1. Pour a portion of the white chocolate coconut mousse into the heart-shaped mould.
2. Insert a piece of set tropical jelly at the centre.
3. Fill the mould to the top with the remaining mousse.
4. Set in a blast freezer until completely frozen.
5. Demould and spray with white cocoa butter spray. Add splashes of rainbow-colored cocoa butter for a vibrant finish.
6. Place each dome on the crunchy base.
7. Garnish with white chocolate wings for an elegant, celebratory presentation.