Team L&M
CHILDREN’s DAY SPECIAL RECIPES by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
HONEY YOGHURT AND STRAWBERRY PIE
Ingredients Quantity
Maida 300 gm
Butter 200 gm
Breakfast sugar 100 gm
Milk 50gm
Strawberry 100 gm
Yoghurt 500 gm
Whip cream 400 gm
Gelatin 10 gm
Saffron .5 gm
Honey 60 gm
METHOD:
Strain yoghurt overnight till reduced by 1/4th
Dry saffron stands and crush finely
Soak gelatin in warm water till it dissolves
Wash and destalk strawberries
Roughly chop half and rest for garnish
Cream butter and sugar together
Add milk, followed by flour
Knead for another minute with soft hands
Keep aside. Divide into four equal, roll out to desire thickness
Line into tart mould and blind bake at 200* c for 15- 20 min
Mix together chopped strawberries, yoghurt, saffron and whip cream
Add gelatin. Divide into four equal and set into desired mould
Keep in fridge. Once set demould in baked tart shells
Cover sides with cream and garnish with strawberry topped with honey
ALMOND ROCKS
Ingredients Quantity
Chocolate mousse
Dark chocolate 250 gm
Almonds toasted 200 gm
METHOD:
Break dark chocolate into small pieces and melt over double boiler
Strain and cool a bit (just warm)
Add toasted almonds and mix
Now put small heaps of the mix on silpat baking sheet/or butter paper
Let it cool. When set, top with white chocolate drizzle
WHITE CHOCOLATE CAKE DOGHTNUTS
Ingredients Quantity
Flour 3 cups
Baking Powder 2 teaspoons
Salt 1/4 teaspoon
Eggs (beaten) 2
Sugar 2/3 cup
Melted White Chocolate 50gm
Melted Butter 2 tablespoons
Milk 1/2 cup
Vanilla 1 teaspoon
Chocolate Gaze 1 cup
Chopped Nuts 1 cup
METHOD:
Preheat the fryer
In a mixing bowl, sift the flour, baking powder and salt together
In a mixing bowl, whisk the eggs and sugar together. Add the melted chocolate and butter. Stir in the milk and vanilla. Slowly add the sifted flour into the egg mixture, incorporate into a soft dough. Cover the dough and chill for 2 hours.
Turn the dough out onto a floured surface. Roll the dough out to 1/2-inch thick. Cut the doughnuts out, using a 2 1/2-inch doughnut cutter.
Fry a couple of doughnuts at a time for 1 minute on each side. Remove the doughnuts from the fryer and drain on a paper-lined plate.
Place the doughnuts on a wire rack. Drizzle the warm doughnuts with the white chocolate glaze and sprinkle with the nuts. Place the doughnuts on a platter.
