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The Lazy Girl’s Guide to Festive Desserts

These desserts taste as good as they look and are sure to impress the guests

It’s the festive season, time to host a few get-togethers or whip up some nice decadent and delicious desserts for the family. But we get it that you would rather spend more time getting ready for the party than in the kitchen. So don’t worry we have you covered. Here are two recipes that are easy to make and are guaranteed to get your guests drooling. 

Lemon Tart

lemon tart

Sweet paste

Ingredients

500g Plain flor

300g Unsalted butter

125g icing sugar

5gm Salt

100g Whole eggs

Method

Crumble butter sugar salt and flour.

Add the eggs and combine the dough.

Wrap it in cling wrap and rest it in the refrigerator for one hour.

Take out, roll the dough into 2mm circles and line in the tart mould.

Bake for 15-20 minutes @ 160 degree.

 

Lemon Cremeux

Ingredients

15g Lemon juice

116g Castor sugar

2g Gelatine

Water

6g Lemon zest

133g Whole eggs

100g Unsalted butter

Method

In a medium saucepan, whisk together 1/2 sugar, lemon juice and lemon zest. 

Cook over medium-high heat, stirring frequently, until mixture comes to a boil.

Place whole egg yolks and remaining sugar in a small bowl and gradually whisk the mixture.

Add egg and sugar mixture to the lemon juice mix and cook until it starts to thicken, remove from heat. 

Blend in the unsalted butter.

Pour filling into baked pastry shell.

Meringue

Ingredients

150g Castor sugar

100g Egg Whites

Method

Whisk egg white and sugar in a bowl on double boiler.

Bring the temperature to 60 degrees. Take off the heat

And whisk it in a kitchen aid, till the meringue becomes firm – stiff peaks.

Pipe it on the pre-set tart. Torch it with the blow torch to toast the meringue.

 

Raspberry Mousse

raspberry mousse

Almond Sponge

Ingredients

126g Almond powder 

80g Fine icing sugar 

150g Eggs

90g Egg white

45g Superfine granulated sugar 

36 g Flour 

36gm Unsalted butter

Method

Whisk Almond powder, eggs and icing sugar together till light and fluffy. Keep it aside

Take another bowl and whisk the egg whites to semi stiff peak, add slowly the icing sugar and whisk till the stiff peak is achieved.

Fold gently the egg white mixture to the almond, sugar and egg mixture prepared before.

Then fold the flour and melted butter. Gently fold all the ingredients

Spread the mixture about 2mm thickness on a prepared baking tray and bake for 9 mins at 180 degree C.

Raspberry Syrup

Ingredients

110g Raspberry puree

50g Mineral water

75g Castor Sugar

Method

Combine raspberry puree, sugar, and water in a medium saucepan over medium-high heat.

Raspberry Mousse

Ingredients

65g Castor sugar

175g Raspberry puree

215g Whipping cream

1 Gelatin sheet (Gold)

45g Egg white

Method

In a small bowl, soak the gelatin in cold water and let stand until softened, about 5 minutes.

In a large bowl set over a pot of simmering water, whisk the egg whites and castor sugar until warm (50-55degrees). Remove the bowl from the heat. 

Using a hand-held electric mixer or kitchen-aid, beat the mixture at medium-high speed until stiff and glossy. 

Melt the gelatin for 10-15 seconds in a microwave. Whisk the gelatin into the raspberry puree.

Fold the puree gently into the egg whites/sugar mixture (Meringue).

 

Assembly

Divide the Baked almond sponge in 4 equal Rectangles.

Soak with raspberry syrup

Scoop 1/4th amount of raspberry mousse and spread evenly

Place another layer of Almond sponge on top and soak with the syrup

Scoop another 1/4th of the mousse and spread evenly. Repeat the process once more.

Now place the last layer of almond biscuit and soak the biscuit again with syrup.

Top up with the raspberry mousse and refrigerate.

Top it with the Raspberry glaze and decorate.

 

Recipes by Chef Pragati Mitta, L'Opera