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.
500g Plain flor
300g Unsalted butter
125g icing sugar
100g Whole eggs
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.
15g Lemon juice
116g Castor sugar
6g Lemon zest
133g Whole eggs
100g Unsalted butter
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.
150g Castor sugar
100g Egg Whites
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.
126g Almond powder
80g Fine icing sugar
90g Egg white
45g Superfine granulated sugar
36 g Flour
36gm Unsalted butter
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.
110g Raspberry puree
50g Mineral water
75g Castor Sugar
Combine raspberry puree, sugar, and water in a medium saucepan over medium-high heat.
65g Castor sugar
175g Raspberry puree
215g Whipping cream
1 Gelatin sheet (Gold)
45g Egg white
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).
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