Let’s indulge our Sweet Tooth

We know it’s one of those times of the year when the humidity is high. Everything is either sweaty or wet. Even the damn potholes are trending on social media. And the controversial weather is bearing down on all of us. But that is no reason not to celebrate. This season bring Fresh Fruits for all of us and Ashok Hotel Delhi's Chef Prajit P Kumar, has given us 3  recipes to bring a smile to your face and the best way to healthily indulge your sweet tooth.  




Lychee Lime Pannacotta


Servings: 4


Ingredients    -    For the panna cotta

Heavy cream              -           2 cups

Granulated sugar      -           1/3 Cup

Gelatin                         -           1 ½  teaspoon

Lychee                         -           200 Grams

Zest of 1 lemons

Juice of 1 lemon


Ingredients     -     For the Lychee Lime Jelly

Lychee                            -           75 Grams

Granulated sugar         -          2 Table spoon

Gelatin                            -           ½  Teaspoon

Water                              -           ½ Cup

Food Grade Yellow colour -    02 Drops


Method Of Preparation


For the panna cotta

  • Place 4 round moulds on a flat tray.
  • Blend all Lychees into a fine puree.
  • To a saucepan add the cream and sugar over medium heat, bring to a simmer and stir until sugar is dissolved.
  • Whisk in the gelatin until dissolved.
  • Stir in the lemon zest, juice, and simmer for 5 minutes until starts to thicken.
  • Turn off the heat and stir in the lychee puree.
  • Divide the cream mixture between moulds and refrigerate at least 4 hours.


For the Lychee Lime Jelly

  • Blend all Lychees into a fine puree.
  • To a saucepan add water and sugar over medium heat and whisk in the gelatin until dissolved.
  • Stir in lychee puree, and food grade colouring agent.
  • Strain through a sieve into a container and then pour on top of pre-set panacotta  and refrigerate until chilled and set.
  • Once the panna cotta is set,  run a warm knife around the edge so as to de-mould it .
  • Place onto a plate and garnish with lime slice and Lychee and serve chilled.






Peach Plum Rose Tarts

Servings 10

Ingredients     -           Sweet Pastry Dough

      Butter, softened         -           100 Grams

      Icing Sugar                  -           80 Grams

      Egg Yolks                     -           03 Nos

      RefinedFlour               -           200 grams



2 large plums , thinly sliced

2 large peaches , thinly sliced

1/4 cup of Apricot jam

Confectioner’s sugar for dusting , optional


Method of Preparation


  • Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
  • Mix in the flour until the mixture comes together as a ball of dough.
  • Tip the pastry out onto a floured work surface and knead briefly until smooth.
  • Wrap the pastry in cling film and chill for 30 minutes.
  • Preheat the oven to 200 degrees C.
  • Place the fruit slices in a microwave safe bowl, and add just 2Tablespoons of water to them, cover the bowl with plastic wrap and microwave for about 3 minutes.
  • The slices should be soft and malleable and let the fruits cool in the fridge or freezer.
  • Roll out the pastry and cut it into about 10-12 strips, each 1.5 inch by 6 inch (the longer the strips, the more intricate the rose will look.)
  • Once the fruits are room temperature or colder, take a strip of the pastry (refrigerate the remaining strips) and brush it with about 1/2 teaspoon of jam on the entire surface.
  • Start arranging the fruit slices on the top half of the dough. The fruit slice should have the flesh half on the dough and the skin side of the fruit slice outside of the dough making each slice like the shape of a rainbow.
  • Arrange the remaining slices overlapping and in the same manner. Do not over stack the pastry, but make sure the slices always overlap.
  • When the entire half of the surface of the pastry strip is covered with fruit slices in length, take the bottom half of the pastry and fold it it over the top half where the fruit is arranged, pressing slightly the pastry to make sure it sticks to the fruit.
  • Take the short edge of the long pastry strip and start rolling it over as if you’re making a cylinder. Press the edges of the pastry together to seal it well and you’ve got a rose shape with the skin side of the fruit slices curling out. Place the rose tart in a standard size muffin pan cavity or tart moulds. Refrigerate the tart while you work on the rest.
  • Bake the tarts at 180 degrees C for 15-20 minutes until the pastry is golden and the fruits are tender.
  • Serve Peach Plum Rose Tarts dusted with confectioner’s sugar.






Peach Mousse


Ripe peaches, peeled, diced             -           500 Grams
Fresh lemon juice                               -           02 Tbsp
Cold water                                           -           1/4 cup
Gelatin                                                  -           01 Tbsp
Granulated sugar                                -           1/3 cup
Heavy whipping cream                       -           1 cup

Food Grade Yellow colour                  -           02 Drops



Garnish/ Peach Topping:

1 ripe peach, peeled and cut into a sector
Mint leaves, optional 

Method Of Preparation:

  • Peel, slice some peaches and keep aside and Dice remaining peaches, transfer the fruit to a blender or food processor, add 2 Tbsp lemon juice right away to keep from discolouring and blend until pureed. Keep puree in the blender jar until ready to use. 
  • In a small sauce pan (off the heat), add 1/4 cup cold water and sprinkle top with 1 Tbsp gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved (1 to 2 min) then remove from heat – don’t overcook.
  • Divide Fruit puree into two parts and add half of the gelatin mixture to one part fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (1 hour). 
  • Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold one part of whipped cream into fruit mixture, mixing until smooth. Pour in small glasses and place tilted in refrigerator to set. 
  • After the mixture is set, place sliced Peaches into the set glasses and continue the same procedure to the other part of fruit puree, gelatine and whipped cream. Add the Food Grade Yellow colour and mix well. Pour the mixture into the glass and refrigerate.
  • Serve chilled topped with Sliced Peach.

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