Mouthwatering Diwali recipes you cannot resist

We bet you cannot resist these sweet delights.

This Diwali, surprise your guests with these tempting restaurant-style desserts.

Recipes and photographs: Courtesy Toshin, Mumbai

Dark Secret

Ingredients

For chocolate half sphere

• Tempered dark chocolate

For chocolate mousse

• 8 gm custard powder
• 100 milk
• 250 gm chocolate
• 350 gm whipping cream

Method

For chocolate half sphere

• Fill the mould with tempered chocolate.
• Empty the chocolate and leave the coated chocolate in mould to set.
• Demould the chocolate sphere.

For chocolate thin

• Spread the tempered chocolate on a acetate sheet.
• Half set, cut in equal squares with proportionate to sphere size.

For chocolate mousse

• Heat the milk to 60° C and add custard powder.
• Add the chocolate chip to the mixture.
• Remove from the heat, keep it aside and let it cool.
• Whip the whipping cream to medium peak and add to the cooled mixture of the milk.
• Fill the mousse in piping bag.

To assemble

• Stick the chocolate sphere with chocolate thin with tempered chocolate.
• Pipe the mousse in the sphere with a star nozzle.
• Dust icing sugar and garnish with gold leaf and chocolate

I surrender

Ingredients

For vanilla decquoise

• 60 gm confectioners sugar
• 100 gm salted butter
• 1 can/tin (400 gm) condensed milk
• 1 tsp pure vanilla extract
• 360 ml milk
• 250 gm flour
• 1 tsp baking soda
• 2 tsp baking powder

For cheesecake

• 8 gm custard powder
• 50 ml milk
• 250 gm mascarpone cheese
• 175 gm icing sugar
• 350 gm whipping cream
• 32 gm agar agar
• Vanilla pod
• 80 gm strawberry puree

For strawberry jam

• 150 gm jam

For strawberry glaze

• 1 cup fresh strawberries, cleaned and mashed
• 1 cup castor sugar
• 3 tbsp cornstarch
• 3/4 cup water
• Few drops red food colour, optional
• Slice fresh strawberries for assembly.

Method

Vanilla Sponge

• Pre heat oven to 190 ° C.
• Sieve all dry ingredients in one bowl. Give it a quick mix.
• Mix all wet ingredients in another bowl.
• Now pour wet ingredients to dry ones and whip it until no lumps, do not over mix.
• Spread onto baking tray and baked at 190 ° C for 10 to 15 minutes.
• Once cool, cut it, according to size of the mould.

Strawberry Cheesecake

• Heat the milk to 60° C and add custard powder and agar agar.
• Fold the mascarpone cheese in the custard.
• Divide the mix in two separate bowls.
• Add strawberry puree to one and fold it.
• Slit open the vanilla pods, remove the extract with help of small knife and mix it with other part.
• Whip the whipping cream to medium peak and add to both the bowl mix and fold.

Strawberry Glaze

• Mash the fresh strawberries.
• In a saucepan, combine sugar and cornstarch.
• Add in water and mashed strawberries.
• Bring to a boil, stirring constantly and add food coloring if desire.
• Remove from heat and transfer to bowl, cool it for 10-15 minutes.
• Put the mixture through a sieve and smash them or use the food processor to get smooth texture.

Assembly (from bottom to top)

• Lay the desired mould with vanilla sponge at the bottom.
• Pipe in the strawberry cheesecake in half way and set it in refrigerator.
• Place the slice strawberries on the top.
• Pipe the vanilla mousse till the top and set it in the freezer till it is rock hard.
• Demould it and pour the glaze on the top and trim all edges to perfection.
• Garnish with fresh strawberries on the top.

Scarlet

Seductive velvety decquaise, slow reduced raspberries, raspberry jelly and tender raspberry mouse line cream.

Ingredients

Red velvet sponge

• 195 gm all purpose flour
• 30 gm cornstarch
• 8 gm unsweetened cocoa powder
• ¼ tsp salt
• 1 tsp baking soda
• 200 gm granulated sugar
• ½ cup melted unsalted butter
• 250 ml thick buttermilk
• 2 tsp distilled white vinegar
• 1 tsp vanilla essence
• 1 tsp red food colour

Raspberry mousse

• 400 gm raspberry purée
• 250 gm whipping cream
• 200 gm white chocolate
• 32 gm agar agar

Raspberry Jam

• 150 gm jam

Raspberry jelly

• 150 gm raspberry purée
• 6 gm agar agar

Spray Chocolate

• 20 gm white chocolate
• 20 gm cocoa butter
• 1 gm red food colour

Method

Red Velvet Sponge

• Pre heat oven to 190 ° C.
• Sieve all dry ingredients in one bowl. Give it a quick mix.
• Mix all wet ingredients in another bowl including food color.
• Now pour wet ingredients to dry ones and whip it until no lumps, do not over mix.
• Spread onto baking tray and baked at 190 ° C for 10 to 15 minutes.
• Once cool cut it, according to size of the mould.

Raspberry Mouse

• Melt the white chocolate using a double boiler.
• Heats the raspberry purée, add Agar Agar to it and mix well.
• Fold the melted white chocolate in Raspberry puree mix
• Use a mixer to whip the heavy cream until soft peaks are formed.
• Add the whipped cream to the raspberry-white chocolate mixture in small batches.

Raspberry Jelly

• Heat the raspberry purée, add agar agar to it and mix well.
• Spread it on thin baking tray and refrigerate.

To assemble ( Inverted Mould procedure)

• Pipe in mousse in the desired mould half way and set it in freezer.
• Cut the jelly as desired and place it on top of set mousse in the mousse leaving the edges.
• Pipe the raspberry jam over jelly.
• Fill in the mould till the top the raspberry mousse.
• Place the cut red velvet sponge on the top and freeze.
• Demould the mousse when it is set rock hard.
• Spray red cocoa butter to finish.