Try Chef Takmeel Wassan’s Diwali this festive season
MUMBAI-BORN EXECUTIVE Sous Chef Takmeel Wassan of The Oberoi Grand whipped up a delightful fusion dessert named Diwali — a perfect choice to end your festive meal.
Ingredients for Coconut Sponge:
100 gm coconut milk | 75 gm desiccated coconut |150 gm refined four | 3 gm baking powder | 3 gm baking soda | 100 gm butter | 125 gm sugar
Method ● Mix cream butter and sugar till well combined. ● Add the coconut milk and fold in the sieved dry ingredients. ● Add the coconut milk and desiccated coconut. ● Line the cake tin with oil and pour out the batter. ● Bake at 180 degrees for 30 minutes.
Ingredients for Rose Ganache
100 gm heavy cream | 150 gm white chocolate | 50 gm rose syrup
Method ● Boil the heavy cream and add the rose syrup to it. Now, pour the hot mixture on the chocolate and stir till well combined. ● Cool the mixture before use. Ingredients for Coconut glaze 100 gm coconut milk | 150 gm white chocolate | 50 gm liquid glucose | 20 gm unsalted butter Method ● Heat coconut milk with liquid glucose. ● Melt white chocolate and combine with the coconut milk. ● Once combined, add the butter and blend to a shiny glaze.
Ingredients for Pistachio Cremeux
350 gm blanched pistachios | 200 gm castor sugar | 500 ml milk | 30 gm custard flour | 100 gm whipped cream
Method ● Blend blanched pistachio into a fine paste. ● Keep it aside. ● In a pan, bring the milk to a boil and add custard powder and cook till thick. ● Add the sugar and mix well. ● Now add the pistachio paste to it and let it cool. ● Finally, fold in the whipped cream.
Ingredients for Saffron cream
250 gm heavy cream | 250 gm white chocolate | 1 gm saffron | 10 gm butter | 200 gm whipped cooking cream
Method ● Melt the white chocolate in a dry bowl and bring it to a boil. ● Add saffron and allow it to rest. ● Mix the infused saffron cream to the chocolate to make a ganache. ● Blend in the cold butter and fold in the whipped cream.
Method to cook Diwali:
● In a well-greased cake ring, line a thin layer of coconut sponge. ● Add the pistachio cremeux and spread evenly across the sponge and freeze till set. ● Pour the saffron cream and spread it evenly and freeze again. ● Spread the rose ganache and set in the cake ring. ● Once set, pour the coconut glaze and cut into slices and serve.