Vivacity

recipes

Pioneer

Old Bombay Nankhatai

What you need

  • Ghee: 1/2 cup
  • Powdered sugar: 1/2 cup
  • Refined flour: 3/4 cup
  • California Walnuts powder: 1/4 cup
  • Salt
  • Semolina: 2 tbsp
  • Baking soda: 1/4 tsp
  • Cardamom powder: 1/2 tsp

For glazing:

  • Milk: 2 tbsp
  • Powdered sugar: 1 tbsp

Method

  • In a mixing bowl, put ghee and powdered sugar. Whip for 10 minutes until smooth as it needs to be soft, white, fluffy and creamy.
  • Add refined flour, walnut powder, salt, semolina and baking soda, cardamom powder.
  • Mix well and knead the dough manually. Do not over-knead.
  • Roll into a baking sheet till the dough is one cm thick. Transfer onto a baking tray.
  • Cut into long rectangles.
  • Mix milk and sugar in a bowl and apply on top of the cut triangles using a brush.
  • Bake at 180 degree C for 10 minutes.
  • Remove the tray and allow the cake to cool completely.
  • Store in an airtight container.

Courtesy: Chef Varun Inamdar.

Tiramisu

What you need

For ladyfinger sponge:

  • Egg whites: 120 gm
  • Caster sugar: 63 gm
  • Egg yolks: 80 gm
  • Honey: 63 ml
  • Flour: 125 gm

For coffee syrup:

  • Water: 120 ml
  • Sugar: 80 gm
  • Nescafe powder: 10 gm

For mascarpone:

  • Mascarpone: 250 gm
  • Whipped cream: 250 gm
  • Caster sugar: 120 gm
  • Egg yolks: 120 gm
  • Gelatine: 5 gm
  • Cold water: 15 ml

Method

For ladyfinger sponge:

  • Whip the egg whites and sugar together till it gets stiff.
  • Slowly, whisk the egg yolks and honey. Fold in the flour.
  • Spread the batter on a tray and bake at 190 degree C for 10 minutes.

For coffee syrup:

  • Bring the water, coffee and sugar to a boil.
  • Let cool.

For the mascarpone cream:

  • Make a sabayon of egg yolks and sugar through a double boil.
  • Once done, mix in the mascarpone carefully as its cheese splits easy.
  • Add in hot, melted gelatin. Fold in the whipped cream.

For layering:

  • Alternate layers of mascarpone cream and coffee syrup soaked the ladyfinger sponge.
  • Serve chilled.

Courtesy: Chef Deeksha Dhingra, Academy of Pastry and Culinary Arts.

South Korean cinnamon tea, Sujeonggwa

What you need

  • Fresh ginger: 30 gm
  • Cinnamon sticks: 2
  • Water: 900 ml (4 cups)
  • Sugar (white or brown, as preferred): 90 gm (1/2 cup)
  • Dried persimmon (if available): 2
  • Pine nuts: 12

Method

  • Peel the ginger and cut into thin strips.
  • Place the ginger and cinnamon sticks in a pot with water and bring to a boil.
  • Once boiling, cover and reduce the heat to a simmer.
  • Continue to simmer for around 40 minutes.
  • The cooking liquid will turn into a deep red-orange shade.
  • Strain the ginger and cinnamon from the tea and add the sugar. Stir it in so that it fully dissolves.
  • Add the dried persimmon.
  • Allow it to cool to just slightly warm before refrigerating overnight.
  • Serve cold, ideally in small bowls, with some of the soaked persimmon in each bowl (either leave one or cut up, which is easier to eat).
  • Top with a couple of pine nuts.                                    

PINE BY ME

What you need

  • Black and White scotch whisky: 45 ml
  • Fresh pineapple juice: 60 ml
  • Coconut syrup: 5 ml
  • Blue curacao syrup: 5 ml
  • Lime juice: 10 ml
  • A splash of soda

Method

  • Pour all ingredients with ice into a shaker (except the soda).
  • Shake well and pour into a glass filled with ice cubes.
  • Top with soda and garnish with a pineapple leaf and an edible flower.

Courtesy: Diageo India.