8 TAJ RECIPE ‘ous Chocolate Espresso Mousse Cake Flavour: Accompaniments Garnishes Portions : 8 Baking Temperature: Bai) OTE 1 185 2 Baking Soda 25 gm 3 Baking Powder 5 gm 4 Milk 62.5 ml 5 Cream 250 ml 6 Cocoa powder 45 gm 7 Eggs 3 nos 8 Chocolate 6 oz 9 Espresso powder 10 gm 10 Powdered Sugar 200 gm 1 Warm water 250 ml 12 Butter 168 gm + Preheat oven to 325F. Butter two 8-inches round baking pans, sprinkle some flour into the pans, shake it around and tap the excess off. + Line the bottoms with two 8 inch circles of parchment paper. Set aside. In a mixer with the paddle attachment, mix together the butter and sugar unti light and creamy. + On low speed, add the cocoa and mix until incorporated. Add the eggs, one at a time, beating well after each addition. Scrape the bow! with a spatula to make sure they are properly mixed in. 1138 TAJ ‘nd Palos + Add the flour, baking powder, espresso powder and baking soda and mix on medium- low speed while slowly adding the warm water and mix until smooth. + Divide the batter between the prepared pans and bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool to room temperature and unmold the cakes * Lower the oven temperature to 300F. Level the cakes by trimming the tops off and break them in pieces. Place those on a baking sheet and bake for 15 minutes or until dried. + Let cool completely and process them until smooth in food processor. Set the crumbs aside. + Ina bowl set over a pan of simmering water (make sure that the bow/ fits snugly over the pan and does not touch the water), melt together the chocolate, milk, espresso powder and butter. Remove from the heat and let cool to lukewarm. + Whisk in the egg yolk. In a mixer, whip the cream to medium peaks and fold it into the chocolate mixture.8 TAJ ‘nd Palos RECIPE Coconut and Pistachio Créme Brulee Flavour: Accompaniments Garnishes Portions : 10 bowls Baking Temperature: 150°C for 30 mins 1 Coconut milk 500 ml 2 Fresh cream 500 ml 3 Egg Yolk 9 nos 4 Vanilla essence 2 cap 5 Castor Sugar 150 gm 6 Pista cubes 50 gm * Ina saucepan add mix coconut milk and fresh cream and heat it till its Luke warm. « Then add in the eggs and castor sugar and mix well with the help of a whisk. + Put in some vanilla essence and Pista in the end and let the batter cool. + Once its cooled add in small bowls and bake it under a double boiler for 30 mins.RECIPE 8 TAJ ‘nd Palos Fresh Mango Cheese Cake Flavour: Accompaniments Garnishes Portions : tring Baking Temperature: 1 Mango puree 300 mi 2 Whipped cream 250 gm 3 Egg Yolk 5 nos 4 Gelatin 35 cap 5 Icing Sugar 150 gm 6 Mascarpone cheese 80 gm + Ina sauce pan cook the mango puree and icing sugar til it reduces, then mix in the egg yolk and stir with a whisk to incorporate it. + Take of the pan from the range and let the mixture cool. + Once the mixture has cooled down fold in the whipped cream and mascarpone cheese along with the melted gelatin. + Mix the batter well with the help of a spatula and then set it in aluminum rings.RECIPE 3 TAJ Hazelnut Biscuit Flavour: Accompaniments : Garnishes : Portions : Baking Temperature: SRM Butter Salt Egg Hazelnut powder 1 2 3 4 Icing Sugar 5 6 Flour «+ Ina planetary mixer, cream, butter and icing sugar are mixed till they dissolve. Add egg to the mixture slowly to form a fluffy and light batter. * Once the batter is formed add in the dry ingredients such as ; flour, salt and hazelnut powder. + Mix well till you get a thick batter.RECIPE 3 TAJ Mocha Tart Flavour: ‘Accompaniments : Garnishes : Portions : 1 tray Baking Temperature: 150°C for 25 mins SRM Castor Sugar Butter Egg Coffee powder 1 2 3 4 Dark Chocolate 5 6 Flour «+ Ina planetary mixer, cream, butter and icing sugar are mixed till they dissolve. Add egg to the mixture slowly to form a fluffy and light batter. * Once the batter is formed add in the dry ingredients such as ; flour, salt coffee powder and dark chocolate. * Mix well till you get a thick batter. Coat it over tart shells and bake for 25 minutes.8 TAJ ‘nd Palos RECIPE Pear and Chocolate Mousse Flavour: Accompaniments Garnishes Portions : 8 cups Baking Temperature: 1 Diced Pear 500 cup 2 Castor sugar 150 gm 3 Honey 50 gm 4 Pepper 10 gm 5 Vanilla bean 1 nos 6 Cinnamon 1 nos 7 Star Anise 1 nos 8 Whipped Cream 350 gm 9 Gelatin 40 gm « Ina sauce pan add diced pear, castor sugar, honey, pepper, vanilla bean, cinnamon and star anise and cook for a while till thick syrup is formed Remove the whole spices. + Once the syrup is formed let it cool down for a while, then fold in the whipped cream and melted gelatin and set it in moulds.RECIPE 3 TAJ Plum - Watermelon Soup With Toasted Blueberry Pound Cake Flavour: Accompaniments : Garnishes : Portions : 8 cups Baking Temperature: Tc kt Ten mms 1 Watermelon 150 gm 2 Plum 160 gm 3 Lemon juice 3 tbspn 4 Sugar 25 gm SM nen (er mms 1 Egg yolks 4 nos 2 Sugar 25 gm 3 Whole milk 250 mi 4 Cream 250 mi 5 Vanilla bean V2 nos 6 Lemon balm 3 cup8 TAJ ‘nd Palos AC ee CTEM 1 Egg (unsifted) 3 nos 2 Powdered Sugar 120 gm 3 Butter milk 60 ml 4 Salt 1 pinch 5 Flour 155 gm 6 Unsalted Butter 113 gm 7 Blueberries 145 gm 8 Baking Powder 1 tsp Ina large bowl, whisk the egg yolks and one cup of sugar until pale and thick. Ina saucepan set over medium heat, bring the milk, heavy cream, vanilla bean and lemon balm to a simmer, without letting it come to a full bol * Slowly pour the hot cream over the egg yolks mixture while whisking to temper the egg yolks. Pour the whole mixture back into the saucepan and cook over low heat, stitring constantly, until the cream coats the back of spoon. At this point you have made a custard sauce, also known as "creme anglaise”. Let cool completely and refrigerate until cold Once the custard is cold, strain the vanilla bean and lemon balm and process the base according to your ice cream maker manufacturer's instructions. Preheat the oven to 350F and position a rack in the center, Slightly coat a loaf pan with cooking spray, place it on a baking sheet and set aside. In the bowl of a mixer fitted with the paddle attachment, mix the butter and powdered sugar on low speed until creamy, about 2 minutes. On medium speed, add the eggs, one at atime and beating well after each addition. Reduce the speed to low and add the flour, baking powder and salt, Add the buttermilk and mix well until combined. Turn the mixer off and fold in the blueberries by hand, Pour the batter into the prepared pan and bake for 30 to 45 minutes (tend with foil midway if the top seems to brown faster than the cakes bake). + Let cool completely and cut very thin slices of cake. Place them on a parchment paper line baking sheet and toast in the oven until golden brown. 1298 TAJ RECIPE ‘ous Pomegranate and Caramelized Pear Panna Cottas Flavour: Accompaniments Garnishes Portions : 8 Baking Temperature: RSAC Ca CCLRC) CET i aaa 1 Unsalted butter 15 gm 2 Forelle / seckel / Bosc Pear lor2 nos 3 Light Brown Sugar 30 gm 4 Seeded pomegranate 1 nos STM a Ten mm 1 Unflavoured powdered gelatin 5 gm 2 Sugar 70 gm 3 Whole milk yogurt 250 ml 4 Cream 500 ml 5 Vanilla bean V2 nos 6 Cold water 2 tbsp « Place the water in small bowl and sprinkle the gelatin over it. Reserve. In a large heavy bottomed saucepan placed over medium heat, bring the heavy cream, sugar and vanilla bean seeds to a simmer. + When the cream is hot, remove from the heat and whisk in the reserved gelatin until it is completely dissolved. Add the yogurt and whisk until well blended, + Divide the mixture among 8 glasses or ramekins. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly. 131In a heavy sautee pan set over medium heat, melt the butter and sugar together. When the mixture starts to sizzle, add the pear dices and sautee them until they start to become translucid and a little soft to the touch, about 2 minutes. If you cook them too long, you will end up with pear compote which is good too, but does not have the same biting contrast as barely sauteed pears. Remove from the heat and let cool to room temperature. Top the panna cottas with some caramelized pears or pomegranate seeds as desired. 8 TAJ ‘nd PalosRECIPE 3 TAJ Rum and Litchi Mousse Flavour: ‘Accompaniments : Garnishes : whole litchis Portions : 10 shot glasses Baking Temperature: SRM Cer mL 1 Canned shredded litchi 10 nos 2 Whipped Cream 140 gm 3 Mascarpone cheese 120 gm 4 Rum 30 ml 5 Castor sugar 30 gm + In a bow! take mascarpone cheese and castor sugar and whisk til the sugar dissolves well. + Then add in the liquor and mix well. + Once the rum is in fold in the cream and shredded litchi. + Now the batter is ready to be filled in glasses.