Planning to host Christmas and year-end parties and not sure which desserts to include in the menu? Why not impress your guests with chefs' selection of exclusive sweets to round up your special meal. Check out the luscious and pretty Torta Mimosa, the classic cheese cake with a twist, chena pora, apple tarte tatin, a classic French dessert, or the Pumpkin Pie, an all-time favourite and the ultimate showstopper. Easy to prepare, these four desserts promise a wow factor to your festive platter.
- Chena Pora
Ingredients:
For the Chena Pora:
- Fresh chena (cottage cheese), 250 gm
- Sugar (adjust to taste), 40 tablespoons
- Cardamom powder, 5 gm teaspoon
- A pinch of salt
- Ghee (for grilling), 30 ml tablespoons
- Cream cheese, softened, 200 gm
- Powdered sugar, 100 gm
- Vanilla extract, 5 ml teaspoon
- Heavy cream (whipped), 200 ml
- Digestive biscuits or graham crackers, crushed, 150 gm
- Melted butter, 75 gm
Prepare Chena Pora:
- Mix the chena, sugar, cardamom powder, and salt in a bowl.
- Shape the mixture into small patties and grill them in ghee until golden brown on both sides. Allow to cool.
- Combine the crushed biscuits and melted butter in a bowl. Mix well.
- Press the mixture into the bottom of a springform pan to form an even layer. Chill in the fridge while preparing the filling.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until fully combined.
- Assemble the Cheesecake: Once the chena pora patties have cooled, crumble them and fold them into the cheesecake mixture.
- Pour the filling over the biscuit base and smooth the top.
- Chill: Refrigerate for at least 4-6 hours or until set. Overnight is best for optimal texture.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled. You can garnish with crushed nuts or a drizzle of honey if desired.
- Torta Mimosa
Ingredients:
- Vanilla Sponge, 0.05 kg
- Pastry Cream, 0.05 kg
- Berry Compote, 0.03 kg
- Raspberry Jam, 0.01 kg
- Red Current, 0.01 kg
- Strawberry, 0.005 kg
Prepare the Sponge Cake:
- Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
- In a large bowl, beat the eggs and sugar until pale and fluffy.
- Sift the flour, baking powder, and salt together, then gently fold into the egg mixture.
- Add vanilla extract and mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, then carefully cut it into three even layers.
- In a saucepan, heat the milk with half of the sugar until it’s nearly boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
- Remove from heat, then stir in the vanilla extract and butter. Let the pastry cream cool completely.
- Whip the cream: In a bowl, beat the heavy cream with powdered sugar until stiff peaks form.
- Assemble the cake: Place one layer of sponge cake on a serving plate and spread a layer of pastry cream on top. Add the second layer of sponge cake and repeat the process. Top with the final layer of sponge cake. Spread the whipped cream over the top and sides of the cake. Crumble any leftover sponge cake pieces and sprinkle them on top to resemble mimosa flowers.
- Chill and serve: Refrigerate the cake for at least an hour before serving to allow the flavors to meld. Garnish with lemon zest if desired.
- Apple Tarte Tatin
Ingredients:
For the apples
- Butter, 3 tbsp
- White sugar, ¾ cup
- Granny Smith apples, 3 (large, peeled, cored, quartered)
- All-purpose flour, 1 tbsp
- Unbaked pie crust, 1 (9-inch)
- Preheat the oven: Preheat the oven to 220°C (425°F).
- Prepare the skillet: Grease a 10-inch oven-proof skillet with butter. Evenly sprinkle sugar over the butter.
- Arrange the apples: Place the apple quarters, rounded side down, in a circular pattern over the butter and sugar in the skillet.
- Cook the apples: Set the skillet over medium-high heat. Cook until the butter melts, and the sugar dissolves, starting to caramelize. Continue cooking for 10-12 minutes until the apples soften and the caramel turns golden brown. Remove the skillet from the heat.
- Prepare the pie crust: Lightly dust a work surface with flour and roll out the pie dough into an 11-inch circle. Pinch the edges to create a decorative ruffle.
- Assemble the tarte: Place the pie crust over the apples, tucking the edges neatly around them.
- Bake the tarte: Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the crust is golden brown.
- Invert and serve: Let the tarte cool for 5 minutes. Place a plate over the skillet and carefully invert it to release the tarte. Scrape any apples sticking to the skillet and place them back on top of the crust. Garnish with Pomegranate seeds and serve.
- Classic Pumpkin Pie
Ingredient:
- Pumpkin puree, 250 gm (canned or fresh, cooked and mashed)
- Cups of heavy cream, 120 gm
- Cup of granulated sugar, 100 gm
- Salt, 5 gm tsp
- Ground cinnamon, 5 gm tsp
- Ground nutmeg, 5 gm tsp
- Ground ginger, 5 gm tsp
- Large egg, 2
- Pie crust, 1 (homemade or store-bought)
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
- Beat in the eggs until the mixture is smooth.
- Roll out the pie crust and place it in a 9-inch pie dish.
- Pour the pumpkin mixture into the pie crust.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
Discover the latest Business News, Sensex, and Nifty updates. Obtain Personal Finance insights, tax queries, and expert opinions on Moneycontrol or download the Moneycontrol App to stay updated!
