8 festive desserts by Alok Verma All About That Palate

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1 8 festive desserts by Alok Verma All About That Palate

2 Bring on Christmas! The countdown to are an unusual Christmas dessert has begun. Plan ahead and you might just find your Christmas turning out as jolly as the dessert snaps in this book. You don t have to turn your back on classic family recipes, but it s also fun to introduce something new to the mix. Take your upcoming holiday dinner as an excuse to create something more fun than the usual puddings you ve already mastered. And this book will help you do just that - give you newer ideas for some showstopping Christmas desserts. Tastes Like Christmas brings home new, enticing combination of textures, triumphs with tea, glamour for fruits and gourmet dishes with foreign intrigue. So whether you wish to plan your dessert course with a spreadsheet or just wing it, here are 8 innovative recipes that will give you plenty of material to work with. You ll find it easy to get a hold of all the listed ingredients in your pantry or at your local supermarket. I trust you ll find the recipes easy to work on. Here s hoping you have a fret-free festive brunch! - Alok Verma

3 Boozy Christmas Brownies Boozy Christmas Brownies Get busy with the kids in the kitchen and make these Christmas treats laced with brandy, mixed spice and gooey chocolate.

4 Boozy Christmas Brownies Serves 4 Easy 2 tbsp Brandy 2 cups Dark Chocolate, chopped ¾ cup Butter 3 Eggs 1 ½ cups Granulated Sugar ¾ cup All-Purpose Flour ¼ cup Cocoa Powder ½ tsp Cinnamon Powder ½ tsp grated Nutmeg ¼ tsp Clove Powder Pinch of Salt Icing Sugar, for dusting 20 mins 40 mins Pre-heat oven to 180 C. Place chopped dark chocolate and butter in a medium bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Heat over low flame until the butter and the chocolate have melted, stirring occasionally to mix them. Take the bowl off from over the pan. Leave the melted mixture at room temperature to cool down. While the mixture is cooling, heat brandy in a pan over low flame for 2 minutes. Turn off the gas. Whip eggs for a minute in a large bowl. Add sugar to the eggs and whip for 3 minutes until all of the sugar has been incorporated. Add the chocolate-butter mixture and the brandy to the bowl and fold with a spatula until well mixed. Add sifted flour, cocoa powder, salt and the spices to the wet mixture and fold with a spatula until well mixed and the batter is of ribbon consistency. Bake for minutes or until a toothpick inserted comes out clean. Dust the brownie with icing sugar and serve.

5 For the cake: 1 1/3 cups Water 3 tsp + 2 tsp Lavender White Tea Leaves, divided 2 cups All-Purpose Flour 2 1/2 cups Granulated Sugar 1/2 cup Cocoa Powder 1 tsp Baking Soda 1 tsp Baking Powder 1 1/3 cups Milk, room temp 2 large Eggs, lightly beaten and at room temperature 2/3 cup Vegetable Oil For the ganache: 1 1/2 cups Fresh Cream 1/2 cup White Chocolate pieces, chopped 1 tsp Lavender Tea Leaves For the Old Monk Syrup: 1 1/2 cups Honey 1/4 cup Butter 1 tbsp Old Monk Lavender White Tea Cake 15 Slices Moderate For the Cake: Pre-heat the oven to 165 C. Boil water. Turn off the gas and infuse 3 tsp of lavender white tea in it. Cover and let steep for 30 mins. When done steeping, strain and reserve 1 cup of the tea, discarding the rest. Grind the additional 2 tsp of lavender white tea until you have a fine powder. Sift together the flour, sugar, cocoa, baking soda, baking powder and lavender. Mix until combined and all of the dry ingredients have been imparted the colour of cocoa. Whisk together the eggs and milk. Bring the reserved tea concentrate to a boil. Meanwhile, add the egg mixture and oil to the dry ingredients. Then pour in 3/4 cup of the hot lavender tea and mix to just combine. Discard the rest if the mixture is runny. Pour into three 8 cake tins and bake for mins or until a toothpick inserted comes out clean. For the Ganache: Simmer fresh cream on medium heat. Turn off the gas and infuse lavender white tea in it for 2 mins. Bring the infused cream to a boil. Turn off the gas, strain the cream mixture and discard the tea leaves. Pour it over chopped white chocolate pieces and mix until all of the chocolate has melted. Chill at least 20 mins before use. For the Old Monk Syrup: Bring the honey and butter to a boil. Stir in 1 tbsp old monk and cook for 2 mins or until slightly thickened. For the Assembly: Place the first cake on your cake stand. Pipe the ganache on top of it. Repeat the same with the other two cakes. Pour the salted caramel drip followed by the old monk syrup on top. Garnish with fresh fruits. Demolish the cake! 20 mins 45 mins Lavender White Tea Cake

6 Chocolate Linzer & Caramel Cookies 2/3 cup Almonds 1/2 cup Brown Sugar 1 cup Unsalted Butter, softened 1 Egg 1 tsp Vanilla Extract 2 1/2 cups All-Purpose Flour 1/2 tsp Baking Powder 1/2 tsp Baking Soda 2/3 cup Cocoa Powder Salted Caramel Sauce/Dulce de leche, for filling 17 Cookies Chocolate Linzer and Caramel Cookies Easy 10 mins 5 mins Toast the almonds in a small pan over medium-high heat. Cook, stirring often, until they turn golden brown and smell nutty. Rub the nuts in a kitchen towel and remove any loose skins, then transfer to a food processor. Blitz the almonds with 1/4 cup brown sugar in the food processor until finely ground. Cream butter and remaining 1/4 cup brown sugar until light and fluffy for about 2 mins. Add in the nut mixture and beat for a minute longer. Scrape down the bowl and beat in the vanilla and egg until well incorporated. Whisk together all of the dry ingredients in another bowl and add those to the wet mixture and fold until well combined. Form the dough into a ball, wrap it in plastic wrap and place it in the freezer for 25 mins. Pre-heat the oven to 175 C. Line a baking sheet with a baking mat. Roll out the dough on a well-floured surface to 1/4 thick. Using a cookie cutter, cut out as many cookies as you can and transfer to the baking sheet, leaving an inch of space between each. Using a smaller cutter of any shape you desire, cut the centers of half the number of cookies. Bake for mins. Transfer the cookies to a wire rack and let them cool. Apply salted caramel sauce/dulce de leche on the inner surface of the whole cookies and pair them with the cookies with inner holes by placing them on top.

7 For the filling: 2 cups Cream Cheese, room temperature 2 cups Ricotta, room temperature 1 cup thick Yoghurt 1/4 cup Caster Sugar 1/4 cup Honey, plus extra to serve Rind of 1 Lemon 1 tsp Vanilla Extract 2 Eggs Quartered Figs, to serve For the pastry: 1 1/2 cups Flour 3/4 cup Icing Sugar 1/2 tsp ground Cinnamon Pinch of Salt 1/2 cup Butter, chilled 2 Egg Yolks 1/4 cup Water, ice-cold Fig Honey & Ricotta Tart To make the pastry, whisk together the flour, icing sugar, salt and cinnamon powder and mix to combine. Add chilled butter, cut into cubes and use your fingertips to lightly rub them together till they resemble coarse crumbs. Add lightly beaten yolks and stir in the cold water, 1 tbsp at a time and bring the dough together using your fingers. Turn the dough onto a clean surface and knead until it forms a ball. Wrap it with cling film and store it in the refrigerator for 30 minutes. Pre-heat oven to 180ºC. Take the dough ball out and on a lightly floured surface, using a rolling pin, roll it out to about 5 mm thick. Transfer the rolled out pastry to a 23 cm tart pan and gently press it into all the sides. Trim the excess and chill the tart pan in the fridge for 15 minutes. Using a fork, make holes all across the base and the sides of the pastry. Line the pastry with a baking paper and lay dried pulses over it. Bake in the oven for 10 minutes, take the tart pan out, discard the baking paper along with the pulses and place the tart pan back into the oven for 10 more minutes to bake further, until golden brown. Set aside onto a wire cooling rack. In another bowl, beat together the cream cheese, ricotta, yogurt, sugar, honey, lemon rind and vanilla extract until smooth. Add eggs and beat to just combine. Pour into the tart case and bake for 15 minutes until set with a slight wobble in the centre. Cool to room temperature, then refrigerate to chill. Serve topped with quartered figs and drizzled with honey. Serves 6 Moderate 20 mins 40 mins Fig, Honey and Ricotta Tart

8 Brandy Espresso Truffles Brandy Espresso 15 Pieces Easy Truffles 1 cup Milk Chocolate, chopped in pieces 1/2 cup Fresh Cream 2 tbsp Unsalted Butter 1/2 tsp Espresso Roast Powder 1 tbsp Vanilla Extract Pinch of Salt 2 tbsp Brandy 1/2 cup Cocoa Powder, for coating 10 mins 5 mins In a large saucepan, heat fresh cream, butter, espresso powder, vanilla extract and salt, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes. Turn off the heat, add brandy and stir through. Pour the hot mixture over the chocolate pieces and stir until all of the chocolate has melted. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 3 hours and up to 1 week. Using a melon baller or a teaspoon, drop 1.5-inch balls of the chocolate mixture onto a parchment paper lined baking sheet. Refrigerate until firm, about minutes. Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a parchment paper lined baking sheet and refrigerate. Serve chilled.

9 For Coconut and Palm Sugar Sago: 1 cup Sago grains 2 cups Coconut Milk 3/4 cup Palm Sugar 1/2 tsp Ginger, finely grated Basil leaves, to serve For the Crumble: 3 tbsp Flour 1/2 tsp Nutmeg, grated 2 tbsp Butter, chilled 1 tbsp Brown Sugar 2 tbsp Muesli 1/2 cup Dessicated Coconut For Caramelised Ginger and Pineapple: 3/4 cup Caster Sugar 1/2 tsp Ginger, grated 1/3 cup Pineapple, cut into 2 cm pieces Coconut & Palm Sugar Sago Serves 4 Soak the sago grains in coconut milk, palm sugar, ginger and 1 cup water in a pan and set aside for 30 mins. Bring the mixture to a boil, then lower the heat and let it cook for 15 mins until the sago is translucent and the mixture thickens. Pre-heat oven to 180 C. Combine flour and nutmeg in a bowl and rub in chilled butter until it resembles crumbs. Stir in brown sugar and muesli. Crumble mixture over a baking tray lined with a baking mat and bake for 8 mins or until golden and crisp. Cool, then combine with coconut. Place caster sugar and 2 tbsp water in a small pan over medium heat, stirring until sugar dissolves. Simmer and cook for 8 mins until it turns amber in colour. Quickly add the grated ginger and pineapple. Stir to coat and cook for further 3 mins. Set aside to cool completely. For the assembly, take a whiskey glass, place the coconut sago mixture in the bottom, then top with the caramelised ginger and pineapple, reserving a little caramel. Top with sago again, then the cake crumble. Serve with fresh pineapple, basil leaves and drizzle a little caramel on top. Moderate 35 mins 60 mins Coconut and Palm Sugar Sago

10 Spiced Ginger Bundt Cake For the Cake: 2 Eggs + 1 Egg White 1 cup Milk 1½ tsp Vanilla Extract 4 tbsp Butter 2¾ cups Cake Flour 1¾ cups Granulated Sugar 1½ tsp Baking Powder ¼ tsp Baking Soda ¼ tsp ground Cloves ¼ tsp grated Nutmeg 1½ tsp grated Ginger 1½ tsp ground Cinnamon For the Caramel Poached Pears: 3 Pears, peeled, but kept whole with stalk intact 3 cups Sugar 2 cups Water 1 bark of Cinnamon 2 tbsp Butter 1 cup Heavy Cream A pinch of Salt Spiced Ginger Bundt Cake Serves 6 Easy 20 mins 40 mins Pre-heat the oven to 175 C. In a mixing bowl, beat 2 eggs and 1 egg white with milk and vanilla extract. In another bowl, mix together sifted flour, sugar, cinnamon, cloves, ginger, nutmeg, baking powder and baking soda. Add the butter to the dry ingredients and beat it all together till the batter resembles coarse crumbs. Add the egg mixture to the bowl with the dry ingredients-butter mixture, slowly beating it all through and the batter is ready. Pour the batter in a greased bundt mould (or any mould of your choice) and bake it for 40 minutes at 175 C till a toothpick inserted comes out clean. In a large saucepan, add 1 cup sugar, 2 cups water and a cinnamon bark and heat till all the sugar has dissolved. Lower in the pears and con- tinue heating on high for about minutes till the pears are tender all the way through when pierced with a cocktail stick. Take the pears from the pan and let them rest aside. The syrup can be discarded or reduced and used on another occasion. To make the caramel sauce, heat 2 cups sugar on high flames till all of the sugar has dissolved and the colour changes to amber. Make sure not to burn it and keep stirring throughout the process. Add 2 tbsp butter and mix. After the butter has melted, add the heavy cream and salt and mix it all together. Since the cream is at a far lower temperature than the sugar, it ll splutter, so be careful while you re mixing it. Turn off the gas after 2 minutes, as you don t want to burn the sugar. Let the caramel sauce cool down a little before letting the pears rest in it. While serving, place the caramel bathed pears in the center of the bundt cake and drizzle caramel sauce all over.

11 For the Pavlova: 4 Egg Whites 1 ¼ cups Caster Sugar 1 tsp White Wine Vinegar 1 tsp Vanilla Extract 1 tsp Corn Starch Peach Tea Leaves, crushed For the topping: ½ cup Raspberries ½ cup Whipped Cream Mint leaves, for garnishing Peach Tea Raspberry Pavlova Pre-heat oven to 150 C. Whisk egg whites for about 2-3 minutes until stiff peaks form. To this, add sugar, 1 tbsp at a time, whisking through until all of the sugar has been incorporated and soft peaks form. Whisk in vinegar, vanilla extract, corn starch and crushed peach tea leaves. On a baking tray lined with a baking mat, spread the meringue in a circular pattern creating a crater, sides higher than the middle. Bake for 1 hour or until the meringue browns a little. Turn off the oven and let the pavlova cool inside the oven for 20 minutes. Serve the pavlova, topped with whipped cream and fresh raspberries. Garnish with fresh mint leaves. Serves 5 Moderate 20 mins 60 mins Peach Tea Raspberry Pavlova

12 Get in Touch Alok Verma Food Blogger All About That Palate Alok Verma, 2016 Design by Simon Laishram

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