Finger licking Desserts

Mille Feuille of Exotic Fruits

Mille Feuille of Exotic Fruits is a delicious dessert made with fresh and healthy tropical fruits. Strawberry and Grape Pizzettes is also a mouth-watering sweet dish prepared with tasty Strawberries with a pizza base. A Chef from ITC Kakatiya has shared these two recipes 

Mille Feuille of Exotic Fruits
 

Ingredients  

Short crust base 
For filling:        
Strawberry (roundels) 
Strawberry puree (fresh)  
Kiwi puree (fresh)  
Kiwi (roundels) 
California grapes (roundels)
Plum (roundels)
Mascarpone  
Cream  
Basil leaf (shredded)  
Black grape (flesh) 
Honey pistachio 
Vanilla essence 
Mint leaf  
Lemon  
Chocolate flakes or curls 

Qty

100 gm
For filling:        
15 
30 ml
30 ml

15 
3
50 gm
10 gm
10 gm
 30 gm
15 gm
2 drops
10 gm


Instructions:

  1.  Cut the short crust pastry into circles of 3-4 cm diameter, bake at 220°C for ten to 12 minutes till golden brown. Set aside to cool.
  2.  Mix together the mascarpone, sugar, cream and vanilla essence. Layer the mixture on the pastry, top with a fruit. Make another layer of the mascarpone mixture, top it with another fruit or shredded basil or mint. Repeat until you’ve made the tower.
  3. Top with nuts, grape flesh and mint sprig. Plate with strawberry and kiwi puree, sprinkle with lemon zest. Garnish with chocolate flakes or curls.

Strawberry and Grape Pizzettes

Strawberry and Grape Pizzettes

Ingredients 

For pizza base:     
Flour
Yeast 
Polenta  
Sugar
Salt 
Olive oil 
Cold water 
For toppings:         
Strawberries   
Fresh strawberry puree 
California grapes  
Mascarpone 
Mint leaf 
Feta 
Pomegranate seeds 
Sugar  
Spaghetti sticks  
Orange (for zest) 
Honey and mixed nuts   

Qty

For pizza base:     
1 kg
50 gm
70 gm
70 gm
15 gm
15 ml
300 ml (approx)
For toppings:         
10 
50 ml
15 
50 gm
50 gm
30 gm
15 gm
50 gm
 15 

30 gm

 

Instructions:

  1.  For the dough, mix all the ingredients except salt and oil together and knead till it’s soft and even. Now, at the last minute, add the salt and oil, fold in and knead.
  2. Prepare the fruits for the topping. Cut roundels of grapes and strawberries, de-skin the grapes, zest the orange, get the seeds out of the pomegranate and puree some strawberries.
  3. Bake the spaghetti sticks with sugar.
  4. Roll the bread out till it’s about 2 mm thick. Cut the pizza base from it, with a 3 cm diameter. Bake it in the oven till the base is stiff. Refrigerate. 
  5. To assemble, place mascarpone on the base, then spoon the strawberry puree onto it. Now place mint leaves on top and layer the fruits. Sprinkle sugar and orange zest over it. 
  6. Flash bake at 250°C for a minute, just till the mascarpone melts. Garnish with a sprig of mint, the sugar spaghetti sticks, honey nuts and pomegranate seeds, and top with feta. Serve cold with ice cream.