Chilled summer desserts are everything that we crave for during the scorching summer afternoons and evenings especially. We keep looking for things that will not just keep us full but will also satiate our cravings. Here are three such delectable recipes as shared by Jitendra Nakhwa, executive chef, Taj Theog Resort & Spa, Shimla.
Ingredients
2 cups plain Greek yogurt
2 cups (300g) fresh or frozen blueberries
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon maple syrup or honey (optional)
Method
Add blueberries, lemon juice and zest and vanilla extract into a food processor or blender. If using frozen blueberries, wait 10-15 minutes so they thaw enough to be blended.
Blend until smooth.
In a large bowl, add the yogurt and blueberry mixture. Stir with a spoon until well combined.
Taste and add some honey or maple syrup, if needed.
Ingredients
For the crumb crust
4 cups (160g) crispy rice cereal
1/4 cup (80g) maple syrup
1/4 cup (65g) creamy sun butter
1 tsp pumpkin pie spice
1/4 tsp salt
For the pumpkin spice filling
1 cup (120g) raw cashews, soaked 3+ hours
1 cup (220g) coconut cream
1/2 cup (120g) almond milk
8 ounces vegan cream cheese
1 cup (120g) pumpkin puree
3 tbsp tapioca starch
1 tsp vanilla extract
2/3 cup (100g) coconut sugar
2 tbsp (25g) coconut oil
2 tbsp lemon juice
2 tsp pumpkin pie spice
For the caramel sauce
1/4 cup (65g) creamy butter
1/4 cup (90g) maple syrup
2 tbsp coconut oil
1/2 tsp vanilla extract
Pinch of salt
Method
For the crust
Pre-heat the oven to 350°F. Line a 9″ springform pan with parchment paper on the bottom and lightly grease the sides.
In a food processor, grind the cereal to rough crumbs.
Add the remaining crust ingredients and process until sticky and clumpy.
Press firmly into the bottom of the springform pan (using the bottom of a measuring cup helps)
Bake for 15-18 minutes until golden around the edges. Set aside to cool.
For the filling
Reduce the oven to 325°F.
Blend all ingredients until very smooth and creamy.
Pour on top of the crust and gently tap to evenly distribute.
Place a sheet pan on the lower oven rack. Boil 2-3 cups water, and pour the boiling water into the pan.
Place the cheesecake on the upper rack. Bake 50-60 minutes at 325°F, the edges should be lightly browned and the middle should no longer jiggle.
Cool 30 minutes, then refrigerate overnight.
For the caramel sauce
Whisk together all the ingredients until smooth.
If it’s too thick microwave 10-15 seconds and/or add an extra tablespoon of coconut oil. If it’s too thin, chill briefly or add an extra tablespoon of sun butter.
Drizzle on top of the cooled cheesecake, slice, and enjoy!
Ingredients
Basmati Rice - 2 tbsp
Milk - ½ litre + more as needed
Sugar - ½ cup
Rose essence or rose syrup - as needed
Pistachios - 3 tbsp chopped
Almonds - 2 tbsp chopped
Cashews - 2 tbsp chopped
Method
Take rice in a blender and powder it coarsely. Set aside.
Take milk in a pan, bring it to a boil. Add rice and mix well.
Cook this on low heat till the rice is done. Once the rice is cooked, add in sugar and rose essence and mix well.
Now add in chopped nuts and mix well.
Pour it into individual bowls and chill. Serve cold.