After fasting for Lent, Easter, also known as Resurrection Sunday is the most significant feast day on the Christian calendar that celebrates Jesus Christ rising from the dead. Easter bunnies and candies are popular among kids. It also denotes fertility and spring. Nothing can get better than indulging in a collection of some special Easter treats. Try these delectable goodies by renowned chefs.
By Chef Ranjan Rajani, Hotel Sahara Star
Ingredients:
Heavy cream – 500 ml
Castor Sugar – 60 gm
Vanilla pod – 1 bean
Gelatin – 8 gm
For Mango Agar:
Mango Puree – 250 ml
Castor sugar – 30 gm
Agar agar – 2 gm
Method:
By Chef Sundeep Nunes, Bakery Sous Chef, Renaissance Mumbai
(Pate Sucree / Caramelized Walnut / Whipped Chocolate Ganache)
Ingredients for Pate Sucree:
Flour Refined – 250 gm
Butter Unsalted – 100 gm
Icing Sugar – 100 gm
One Whole Egg
Vanilla – ½ Tspn
Method:
Ingredients for Caramelized Walnut:
Fresh Cream – 125 gm
Sugar Castor – 125 gm
Chopped Walnuts –150 gm
Butter Unsalted – 10 gm
Method:
Ingredients for Whipped Chocolate Ganache:
Dark Chocolate – 300 gm
Fresh Cream –300 gm
Method:
By Rachel Goenka, Founder & CEO, Sassy Teaspoon
Ingredients:
Almonds – 250 gm
Sugar – 250 gm
Icing Sugar –200 gm
Two Egg Whites
Rose water for grinding – 1 tsp
Almond essence – 1/4 tsp
Royal icing – Egg whites, vanilla extract & sugar. In a large bowl combine the egg whites and vanilla and beat until frothy. Add sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food colouring, if desired.
Method:
By Chef Jerson-The Executive Chef at Jeon, Sea Princess.
A hazelnut flavoured chocolate egg shell stuffed with gems on piped butter cream grass.
Ingredients:
Tempered chocolate – 500 gm
Hazelnut chocolate – 50gm
Multi coloured gems, as desired
Mint flavoured buttercream for piping
Method:
This is again by the same chef, same hotel Sahara star.
Since this is a cocktail, thought it might interest readers. Else you may leave this out.
By Chef Ranjan Rajani, Executive Chef Hotel Sahara.
Cocktail Recipe:
Ingredients:
Vodka – 90 ml
Lavender Syrup –25 ml
Lime Juice – 15 ml
Soda to top up
Method:
In a pre-chilled wine glass, pour lavender syrup. Shake vodka and lime juice and pour in glass. Top up with soda. Garnish with Blueberries.
