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May 23, 2024
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Quick Desserts to Whip up for Holi- Straight from Atlantis the Palm

HAPPY HOLI

Atlantis the Palm is a destination in itself. Complementing the wide range of adventure sports it offers, it has a wide array of 36 signature restaurants to choose from. Celebrate this Holi with these signature recipes straight from Atlantis’ famous restaurants.

Add a hint of orange to your Holi with the ‘Apricot Vanilla Muhalbiya’ from Ayamna

Dish Overview 

Similar to Italian pannacotta but without the gelatin, Muhalbiy is a Middle Eastern dessert made with milk, sugar, thickened with cornflour or rice flour and flavoured with rose water or orange blossom water or cardamom or good old vanilla. Served chilled with a garnish of nuts. Simple.

 Recipe 

PREP TIME: 20 mins

COOK TIME: 30 mins

SERVES: 2

INGREDIENTS:

Muhalabiya

  • 1kg of cooking cream
  • 1500g of full fat milk  
  • 400g of sugar
  • 50g of vanilla paste
  • 125g of corn flour

Apricot Compote

  • 400g of apricot cube
  • 100g of butter 
  • 1 pc of vanilla bean

Apricot Sauce

  • 500g of apricot puree
  • 50g of sugar

METHOD:

  1. To make the compote, sauté the apricot with butter and vanilla and set aside 
  2. Use some of the full-fat milk to dissolve the cornflour without any lumps. 
  3. Heat the remaining milk, vanilla and the sugar in a saucepan on low to medium flame whisking all the time until the milk starts to steam.
  4. Stir in the cornflour mixture and whisk continuously till the milk bubbles and thickens. May take anywhere from 3 to 5 minutes. 
  5. Switch off and pour into a serving bowl or into each serving container just till half the height. Let it cool at room temperature and then cling wrap and refrigerate.
  6. To make the sauce, boil the apricot puree with sugar 

Assemble:

  1. Layer the apricot compote in the glass and top with the Muhalabiya mixture 

Imagery: Please click here 
Dish Imagery: Please click here

Play Holi with the colours of this beautiful lemon cheesecake from WHITE Restaurant

PREP TIME: 30 mins

COOK TIME: 15 mins

SERVES: 2

INGREDIENTS:

Egg yolk and sugar 

Mascarpone and cream cheese 

Vanilla bean and sugar

Coco butter and white chocolate

Cherry puree

METHOD:

  1. Freeze the cherry puree and chopped cheery in small round mold.
  2. Make a sabayon with sugar and egg yolk.
  3. Beat mascarpone cheese and cream cheese till soft then fold with sabayon when its in room temperature 
  4. Put the mixture in a lemon shaped mold and in the middle-put cherry insert 
  5. Coat with white chocolate and coco butter mixture and spray the same mixture with a spray gun.
  6. While serving add cherry gel into the plate with spatula some lemon cream drops, dry meringue and kaffir lime leaves on the cheesecake.

Imagery: Please click hereDish Imagery:Please click here

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