New Delhi: This Father’s Day, let’s honour the unsung heroes in our lives. Even if our fathers don’t always express, their hearts are overflowing with unwavering love for us. This year, let’s add a bit of sweetness to our celebrations and prepare some yummy desserts for him. Additionally, you can also indulge in his favourite pastimes and show them how much you appreciate him by making him feel very special.
1. Chocolate Doughnut (By Chef Arindam Banerjee, Kreamz)
Ingredients:
- 500 gm flour
- 100 gm sugar
- 2 Egg yolks
- 1/2 Egg
- 100 gm butter
- 25 gm yeast
- 250 gm milk
- Chocolate (to dip the doughnut), melted
Method:
- Mix all together to make a dough and rest for 10 minutes.
- Roll the dough at the thickness of 2 inch then cut with a round cutter.
- Allow the doughnut to prove till double the size.
- Deep fry the doughnut till it turns golden brown.
- Allow the doughnut to get cool and then dip in chocolate.
2. Coffee Caramel Pastry (By Bhaskar Chakraborty Executive Pastry Chef at JW Marriott Kolkata)
For Almond Financier
Ingredients:
- 300 gms Almond powder
- 200 gms Icing Sugar
- 360 gms Egg
- 340 gms Caster Sugar
- 170 gms Flour
- 2 gms Baking Powder
- 500 gms Melted Butter
Method:
- Preheat your oven to 180°C (350°F). Grease and flour a baking pan or line it with parchment paper.
- In a large mixing bowl, combine the almond powder, icing sugar, flour, and baking powder.
- In a separate bowl, whisk the eggs and caster sugar together until well combined.
- Gradually add the egg mixture to the dry ingredients, stirring well after each addition.
- Slowly pour in the melted butter while continuing to mix until you have a smooth batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for approximately 20-25 minutes or until the financiers are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For Milk Chocolate Mousse:
Ingredients:
- 500 gms Amul cream
- 500 gms Milk Chocolate
- 150 gms Milk
- 24 gms Gelatine
- 350 gms Elle&Vire cream
- 5 gms Salt
Method:
- In a heatproof bowl, combine the milk chocolate and milk. Place the bowl over a pot of simmering water, creating a double boiler, and melt the chocolate until smooth. Set aside to cool slightly.
- In a separate bowl, whip the Amul cream until it reaches soft peaks.
- Dissolve the gelatine in a small amount of water according to the package instructions.
- In a large bowl, combine the melted chocolate mixture, Elle & Vire cream, and salt. Mix well.
- Gently fold in the whipped elle & vire cream until well incorporated.
- Add the dissolved gelatine to the mixture and stir until fully combined.
- Pour the mousse mixture into a serving tray.
- Refrigerate for at least 2 hours or until set.
For Coffee Cremuex:
Ingredients:
- 125gms Cream
- 300gms White chocolate
- 36gms Butter
- 20gms Coffee powder
Instructions:
- In a saucepan, heat the cream over medium heat until it starts to simmer.
- Remove the saucepan from heat and add the white chocolate. Stir until the chocolate is completely melted and smooth.
- Add the butter and coffee powder to the mixture. Stir well until the butter is melted and the coffee is fully incorporated.
- Pour the cremuex mixture into individual serving dishes or a larger container.
- Allow it to cool at room temperature for a while, then refrigerate for at least 4 hours or until set.
- Serve chilled and garnish with chocolate shavings or a dusting of cocoa powder, if desired.
3. Komolar Kheer (By Head Chef Anil Bangwal, Yeti Restaurant)
Ingredients:
- 200g red rice
- 2kg full cream milk
- 200g sugar
- 100g orange marmalade
- 500ml orange juice
- Dry fruits for garnish (e.g., almonds, pistachios, cashews)
Method:
- Rinse the red rice thoroughly under running water to remove any impurities. Soak the rice in water for about 30 minutes.
- In a large heavy-bottomed pot, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from scorching.
- Drain the soaked red rice and add it to the boiling milk. Reduce the heat to low and simmer, stirring occasionally, until the rice is cooked and the milk has thickened to a creamy consistency. This may take approximately 45 minutes to 1 hour.
- Add sugar to the kheer and stir well until it dissolves completely. Continue to simmer for another 5-10 minutes to allow the flavors to meld.
- In a separate small bowl, mix the orange marmalade with the orange juice until well combined. Add this mixture to the kheer and stir gently to incorporate the flavors.
- Remove the pot from the heat and let the kheer cool to room temperature. Then, refrigerate it for at least 2 hours to chill.
- Once chilled, ladle the Komolar Kheer into individual serving bowls. Garnish with a sprinkle of your choice of dry fruits, such as almonds, pistachios, and cashews.
- Serve the Komolar Kheer cold and enjoy its delightful combination of creamy rice, sweet flavors, and citrusy undertones.