These recipes from Chef Rachel Goenka are incredibly simple, and these desserts will look amazing on your festive table
Prep time: 20 minutes + chillingCooking time: 20 minutes
120 g mango puree
150 g white chocolate bar
A pinch of dried ginger powder (sonth)
For the coating:
100 g white chocolate
A few drops of yellow food colouring gel
- Chop the white chocolate bar (120 g) into a bowl.
- Add the mango puree to a heavy-bottomed saucepan and cook until the quantity is reduced to less than half. Add the sonth, mix, and remove the reduced puree off the flame. Pour the warm mango puree over the white chocolate and stir to make a smooth ganache. Set aside to cool.
- Once cool, transfer the ganache to the fridge for an hour.
- After the ganache has chilled, divide it into 15 g portions and roll each into a ball. Set aside.
- To make the coating, melt the 100 g white chocolate and add the yellow food colouring gel (first add very little and build the colour up until you get a mango yellow).
- Dip the ganache balls into the chocolate coating to coat evenly. Using the tips of your fingers, lightly tap the truffles to give them some texture.
- Transfer the truffles onto a baking sheet and then to the fridge until they are set.
Pista Barfi, Cranberry & Oatmeal Bars
Prep time: 20 minutes + chillingCooking time: 15 minutes
500 g pista barfi
75 ml golden syrup
75 ml maple syrup
50 g white chocolate
60 g cornflakes
100 g white oats
100 g toasted sunflower seeds
50 g dried cranberries
- Line an 8 x 8-inch sheet tray with butter paper.
- Spread a layer of pista barfi on the tray and chill in the fridge for 15 to 20 minutes.
- Combine the maple syrup and golden syrup in a saucepan and heat over a medium flame until it comes to a simmer, stirring occasionally. Set aside.
- Melt the white chocolate in a microwave. Remove, then stir in the maple and golden syrup mixture and combine well.
- Add the cornflakes, white oats and sunflower seeds to the syrup mixture, and stir. Once the granola is well combined, layer the mixture on top of the pista barfi layer. Spread it evenly and press the granola down on top of the barfi. Cover the tray with cling film and refrigerate for two hours.
- Unmould the slab from the butter paper and cut into even rectangular bars.
Motichoor Laddoo with Cardamom Mousse
Prep time: 40 minutesCooking time: 10 minutes
100 g salted biscuits, powdered
25 g unsalted butter, softened
200 ml heavy cream
½ tsp gelatin
14 ml warm water
2 egg yolks
5 tbsp caster sugar
½ tsp cardamom powder
4 motichoor laddoos
For the garnish:
2 tbsp almond flakes
- Mix together the powdered biscuits and butter and divide equally into four jars. Press down lightly to form the base for the mousse and chill for an hour or until set.
- Whip the cream to soft peaks and refrigerate.
- Soak the gelatin in the warm water.
- Whisk the egg yolks and caster sugar over a double boiler until light and foamy.
- Add the gelatin liquid to the egg yolk-sugar mixture and whisk. Add the cardamom powder.
- Fold the whipped cream gently into the egg yolk mixture.
- Pour one-fourth of the cardamom mousse over the biscuit base in the four chilled jars. Chill for 30 minutes.
- Crush the motichoor laddoos and layer them over the mousse.
- Garnish with almond flakes and serve chilled.
Amrakhand Mousse & Besan Laddoo Towers
Prep time: 40 minutes + chilling
Cooking time: 10 minutes
500 g besan laddoos
50 g unsalted butter
100 g white chocolate
For the mousse:
1 tsp gelatin
600 g amrakhand
100 g whipped cream
20 ml warm water
For the garnish:
200 g fresh raspberries or mixed berries
- Crush the besan laddoos to a crumble using a rolling pin. Add the unsalted butter and mix well. Place the mixture between two sheets of baking paper. Roll the crumble into a thin layer and refrigerate for 20 to 25 minutes.
- Melt the white chocolate over a double boiler and set aside.
- Take the rolled laddoo layer out of the fridge and cut it into discs using a 3-inch round cutter. You will need 18 discs.
- Using a pastry brush, spread a thin layer of melted white chocolate on one side of the discs.
Refrigerate the chocolate-covered discs for 30 minutes.
- Melt the gelatin in warm water, and set aside.
- Place the amrakhand in a mixing bowl. Loosen it by adding a spoonful of whipped cream. Gently fold the rest of the whipped cream into the amrakhand and add the gelatin. Give it a quick stir to incorporate the gelatin evenly (see tip). Transfer the mousse into a piping bag fitted with a round nozzle.
- To layer the towers, place a besan disc, white chocolate side down, and pipe peaks of mousse on it. Place another besan disc on top and repeat the layers. You need three layers each of besan discs and mousse. Set in the fridge for an hour.
- Garnish with fresh raspberries or mixed berries and serve.
Images courtesy Chef Rachel Goenka/Adventures With Mithai
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