Blueberry Mint Parfait
Ingredients
Egg yolk 150 gm
Milk 250 ml
Cooking cream 250 ml
Sugar free Natura 30 gm
Vanilla pod 1 no
Corn starch 10 gm
Gelatin leaves 4 no
Whipped heavy cream 250 gm
Blueberry 100 gm
Mint leaves 10 gm
Nutri Choice essential diabetic biscuit 100 gm
Method
Whisk together egg yolk, sugar free Natura, vanilla pod and corn starch and reserve. Take milk and cream in a heavy bottom saucepan and heat till boiling Remove from heat, add reserved mixture of egg yolk and sugarfree Natura. Whisk the mixture until it blends. Cook on low heat for five minutes while constantly stirring. Remove from heat, add soaked gelatin leaves and cool. Fold in the whipped cream and mix gently till a uniform mixture is formed. Add chopped blueberry and mint leaves. Crush Britannia NutriChoice essential oats or ragi biscuit. Layer crushed biscuit at the bottom of a serving glass, pour Blueberry Mint Parfait on top of crushed biscuits. Refrigerate for four hours, garnish and serve.
Goat’s cheese, grilled chicken and vegetables salad
Ingredients
Broccoli flowerettes 0.20 gm
Zucchin 0.20 gm
Peppers 0.20 gm
Asparagus 0.20 gm
Grilled chicken 0.4 gm
Tomato 0.20 gm
Cucumber 0.20 gm
Goat cheese 0.40 gm
Mix lettuce 0.95 gm
Lemon dressing 0.15 ml
Salt to taste
Pepper to taste
Method
Wash vegetables and cut in triangles and boil in hot salted water. Cool.
Marinate chicken breast with salt, pepper and olive oil and grill on a griddle till cooked well.
For Dressing: Squeeze out lemon juice and pour it in a bowl. Emulsify lemon juice with olive oil by continuously whisking it. Season with salt and pepper
Take a mix bowl, add mix lettuce, cooked vegetables and toss the salad with the lemon dressing. Arrange it on a plate, and top it with sliced grilled chicken.
Garnish the salad with dollops of goat cheese.
— Recipe courtesy Pradeep Rao, Chef de Cuisine,
Apricot Cranberry Cup Cakes
Apricot Cranberry Cup Cakes
Ingredients
Butter unsalted 120 gm
Sugar free Natura 10 gm
Eggs, 3 nos
Refined flour 140 gm
Almond powder gm
Baking Soda 2 gm
Baking powder 2 gm
Apricot 50 gm
Cranberry 50 gm
Method
Cream butter and Sugarfree Natura till light and fluffy.
Add eggs one by one and beat vigorously till all are incorporated.
Add refined flour, almond powder, baking soda and baking powder.
Mix well to form a smooth batter.
Chop apricots and cranberries and mix into batter.
Pour batter into cupcake baking cups 3/4th full.
Bake cupcakes at 180 C for 15 minutes.
Cool cupcakes to room temperature garnish and serve.
Cup cakes
Ingredients
Puff pastry 200 gm
Apple Granny Smith 200 gm
Plum 200 gm
Honey 50 gm
Sugarfree sponge crumbs 100 gm
Butter 50 gm
Raisins 50 gm
Egg 2 Nos
Method
Peel and cut apple and plums into small dices.
Cook them together with honey and butter till the apple is soft and cooked.
Add sugarfree sponge crumbs, raisins to the apple mix to make a soft mixture.
Sheet the puff dough 2 mm thick into a rectangle.
Put the apple mixture roll and put in baking sheet pan.
Apply egg wash and bake at 180°C for 20 minutes, till golden brown.
— Recipes courtesy Durbar Basu Ray, Pastry Chef, Ritz Carlton, Bengaluru
