Winter dessert recipes: Winters is the time to savor the taste of good food and sweets especially in these cold months. As we step into December, it’s time to try out interesting dessert recipes in the kitchen. One problem with delicious desserts is that we can also add to that extra weight, thanks to the high calorie content. Chef Sabyasachi Gorai aka Chef Sabi, is the President of Young Chef Association of India.
Carrot Halwa Tart
This recipe is inspired by North India’s love for carrot halwa. While there is no doubt that it is delicious, one has to be careful about the weight. This Carrot Pudding Mousse Tart is a gluten free tart and does not contain grains/white sugar. “Gajar Ka Halwa Mousse, as well, has no white sugar, very limited amounts of clarified butter, and no artificial sweeteners. We’re using Desi Khand which is the first extract of sugar and a healthier alternative to grain sugar.” There’s an alternative. Whipped ganache also contains no sugar, just the sweetness of the chocolate does the job,” says Chef Saby.
material:
For the Tart Shell (Shortcrust Pastry)
Ragi flour – 80 grams
Almond flour – 50 grams
Rice flour – 20 grams
sugar – 3 grams
Salt – 3 grams
Milk – 30 ml
Butter – 75 grams
method:
- mix all dry ingredients
- add butter that is at room temperature
- Mix well till it crumbles in texture
- Knead the dough by adding milk (no need to knead the dough)
- let it cool for an hour
- Then line the tart molds with dough and bake at 180 degree Celsius for 12-15 minutes
For carrot halwa mousse
Carrot (Desi) – 200 grams
Milk – 50 ml
Ghee – 100 grams
Milk maid – 50 grams
Mawa – 50 grams
Stevia – 10 grams
Green cardamom powder – 5 grams
heavy cream – 40 grams
Whipping cream – 50 grams
method:
- Peel and grate the carrots
- Cook grated carrots with milk on low heat
- When the carrot is half cooked, add milkmaid, mawa and cardamom powder and heavy cream to it.
- Cook it till it thickens, add stevia before taking it off the flame and stir it
- Let it cool for an hour, then blend it using a hand blender or mixer grinder and add whipped cream to it
- Carrot pudding mousse is ready, pour it into tarts and let it cool before serving
Whipped Cardamom Ganache
white chocolate – 85 grams
Cooking cream – 150 grams
Liquid glucose (optional) – 20 grams
Whipping Cream (Niagara) – 120 grams
Green cardamom powder – 5 grams
method:
- melt the chocolate in the microwave
- Heat cream in a pan and add chocolate and cardamom powder
- Let it cool, add whipped cream and let it chill in the fridge
- Whip it up and pour this whipped ganache over tarts before serving
Brulée Cheesecake
Chef Saby says, “I think figs are the most underestimated fruit. Figs are a good source of both calcium and potassium. These minerals can work together to improve bone density, which can help with conditions like osteoporosis.” I remember. There was a sweet shop where fig pudding was sold. And they were delicious! However, they were very sweet and so I thought of making my own version of fig pudding. It A simple baked cheesecake with brulée figs. There is no white sugar in this dessert. We have used healthy substitutes like jaggery powder and brown sugar. This dessert can be consumed on a keto diet as well.
Cheesecake Base Ingredients:
Parle G Biscuit – 120 grams
unsalted butter – 60 grams
Sugar – 20 grams
method:
Finely grind the biscuits in the mixer
Add sugar and butter and mix well so that it becomes fluffy
Line a cake tin with the mixture to make the cheesecake base.
Cream Cheese Batter Ingredients:
Cooking cream – 60 grams
orange juice – 30 grams
Jaggery powder – 40 grams
Fig puree – 60 grams
Egg – 1 no.
Maize flour – 9 grams
Cream cheese – 165 grams
method:
- Heat cream, orange juice, fig puree and jaggery powder in a pan
- Whisk the eggs and corn flour together to make a batter
- Pour the batter into the pan and cook till it thickens
- Pour this mixture into the cream cheese and blend well with a hand blender.
- Pour the mixture into a cake tin and bake in a water bath at 180°C for 30 minutes.
- Serve chilled with broiled figs as a garnish.