On a date with desserts

• Chocolate: 500 gms 
• Whipped cream: 100 gms 
• Mixed berries: 100 gms 
• Mango pulp: 100ml 
• Mint leaves: A few 
• White butter: 20 gms 
• Salt Confectioners’ sugar: 1 3/4 cup

• Melt the chocolate over double boiler and add white butter to it with a pinch of salt 
• Pour the melted chocolate in a greased dome shape mould and rotate it so that the mould gets covered and take out the excess chocolate. 
• Make chocolate cigars with the left over chocolate (optional). It can be used to serve along the side of the dome. 
• Let it set for 20 minutes in chiller. Demould it and keep it aside Take the cream and whip it with confectioners’ sugar.
• Take the mango pulp in a pan and cook it over low fame for 5 minutes.
• Now fill the chocolate mould with whipped cream, top it up with berries, whipped cream and garnish with a mint leaf.   
• For platting take a deep plate, pour the warm mango sauce on plate, place the chocolate dome and serve it immediately before the dome starts melting.

• Flour: 350 gm
• Salt: 5 gm
• Sugar: 60 gm
• Yeast: 20 gm
• Butter: 100 gm
• Egg: 4
• Water: As needed
• Rose syrup: 20 ml

• Mix all ingredients together to form a smooth dough. 
• Add in bread tin. Proof for 20-30 minutes and then bake it for 200 degree Celsius, 20-25 min.

• Cream: 200 gm 
• Milk: 1 litre 
• Sugar: 200 gm 
• Panna Base: 50 gm 
• Mix Gel: 25 gm 
• Rose Syrup: 100 gm

• Milk: 100 gm 
• Rose syrup: 10 ml

• Heat milk and cream and mix all the ingredients in a mixing bowl. Churn in ice cream machine. And freeze it in a container.  
• Mix the milk and rose syrup for making the rose milk.

• In a dish, pour in the rose milk and place the bun slice so that it soaks the liquid entirely.  
• Take a scoop of the set rose ice cream. Garnish with rose petals.

• Rava (semolina): 250 gm 
• Sugar: 250 gm 
• Water: 750 ml 
• Cardamom powder: a pinch 
• Saffron: a pinch 
• Ghee: 100 gm 
• Raisins: 150 gm 
• Cashewnuts: 150 gm

• Roast semolina on a medium flame till it is lightly roasted. Keep this aside. 
• Add ghee to a pot, fry nuts and raisins in it. Set these aside as well.
• Pour water, add sugar, saffron and wait till the sugar dissolves. Bring the water to a boil. 
• Add semolina in a slowly, stirring with the other hand to break up the lumps. Add in the cardamom powder. 
• Cover and cook, stirring occasionally till all the moisture evaporates and reaches a halwa consistency. Add ghee to the kesari. 
• Garnish the kesari with fried nuts and raisins. Serve hot.

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