LEMON GRASS CHOCOLATE MOUSSE

Lemon grass chocolate mousse
INGREDIENTS (LEMON GRASS)
150 gm lemon grass
500 gm imported cream
500 gm whipped cream
80 gm sugar
15 gm gelatin
INGREDIENTS (CHOCOLATE MOUSSE)
500 gm imported cream
5 egg yolks
500 gm chocolate truffle
15 gm gelatin


METHOD
Boil cream and add chopped lemon grass. Let it infuse for half an hour. Then fold in the whipped cream and temper the mixture with gelatin. Pour the mixture into a terrine mould and set it. Freeze it for an hour. Make the chocolate mousse by making a sabayon and then adding the truffle to it. Fold in the whipped cream and add gelatin. Serve it with the dessert.

GINGER RASPBERRY PARFAIT

INGREDIENTS (GINGER SYRUP)
235 gm grain sugar
120 ml water
1/2 tsp lemon juice
gm liquid glucose
120 gm fresh ginger
INGREDIENTS (GINGER SOUFFLE)
4 egg yolk
100 ml ginger syrup
4 egg white
120 gm sugar
480 gm whipped cream
INGREDIENTS (RASPBERRY SORBET)
150 gm sugar
1,000 ml raspberry puree


METHOD
Boil sugar and water along with lemon juice. Add liquid glucose to it and bring it to a boil once again. Take the contents off the fire. Add sliced fresh ginger and infuse it for 15 mins. Strain in and keep it in a bowl. Boil the raspberry puree along with the sugar. Take it off the fire, cool it and put it in a sorbet machine to churn. Cook the ginger syrup to a soft ball stage at a temperature of 116oC. Pour it over the yolk and whisk it till it gets light and fluffy. Fold in the whipped cream and the meringue. Set it in moulds with the sorbet in the centre. Freeze it.

FRUIT CUSTARD

FRUIT CUSTARD
INGREDIENTS
Single fruit or mix of different fruits
Prepared and cooled custard
Grated chocolate/ dry fruit/
cream for garnish (optional)
METHOD
Take a glass bowl and arrange 1/4th of the custard in the bottom, peel and dice the fruits of your choice and arrange over the custard layer. Repeat the custard layer and fruits twice again and finally cover it with a complete custard layer on top.Garnish and serve chilled.

NOTE: 1.Use fruits which are juicy yet firm. Mix different coloured fruits for an interesting dessert. 2. To make the custard thinner, reduce 10 gms of cornflour. 3. To add more variety, blend in flavour and colour of your choice. For example, strawberry flavour and pink colour.

BASIC CUSTARD

BASIC CUSTARD
INGREDIENTS
500 ml milk
40 gms cornflour
70 gms sugar
5 ml vanilla essence
40 gms butter
40 gms fresh cream

METHOD
Warm 3/4th of the milk till it is about 70°C. In another bowl mix the remaining milk, cornflour, fresh cream, vanilla essence and sugar till well blended. Add to the warm milk and continue to boil till it is thick and creamy. Use a thick saucepan and stir continu ously so that it does not burn. Remove from flame and add the butter. Stir and cover until cooled completely.

EGG BASED CUSTARD

EGG BASED CUSTARD
INGREDIENTS
500 ml milk
40 gms cornflour
70 gms sugar
5 ml vanilla essence
40 gms butter
2 egg yolks

METHOD
Warm 3/4th of the milk till it is about 70°C. In another bowl, mix the remaining milk, cornflour, egg yolk, vanilla essence and sugar till well blended. Add to the warm milk and continue to boil till it is thick and creamy. Make sure to use a thick saucepan and stir the milk continuously so that it does not burn at the bottom. Remove from flame and add the butter. Stir lightly and keep it covered until cooled completely.