Pot pourri

( A creative dessert having goodness of crunch, lip smacking creamy mocha concoctions with exotic combinations of molten ice creams loaded with nuts and fruit cream – Sure to create a wow factor and made from a easy to find ingredients in any household )



  1. For sponge cake: Eggs: 4;
  2. Sugar-free: 100 gm;
  3. Baking powder: 3 gm;
  4. Flour: 100 gm;
  5. Cocoa: 2 tsp;
  6. For mocha cream: Whipped cream (low-fat): 150 ml;
  7. Coffee decoction: 50 ml;
  8. For light chocolate sauce: Sugar-free white chocolate: 250 gm;
  9. Heavy cream (low-fat): 125 ml;

For dark chocolate sauce:

  1. Cream (low-fat): 125 ml;
  2. Bittersweet chocolate: 250 gm;
  3. For creamy mosaic: Sugar-free vanilla ice cream: 1/2 scoop;
  4. Sugar-free pista ice cream: 1/2 scoop;
  5. Sugar-free mango ice cream: 1/2 scoop


To make the sponge cake, beat eggs with sugar, flour and baking powder until fluffy. Then, divide the mixture into two halves and mix cocoa in one half. Next, line a baking tray with baking paper. Using two pastry bags, pipe alternating strips of the two mixtures and then bake at 240 C. Next, soak the sponge cake in coffee decoction. Prepare light chocolate sauce by heating heavy cream, add chopped chocolate to it and stir over low heat until it smoothens. Make dark chocolate sauce in a similar manner. Fill the charlottes (after taking out from the coffee decoction) completely with mocha coffee cream and smooth off excess cream. Refrigerate for sometime. Next, melt the ice creams separately and divide into three separate bowls. Pour the ice cream sauces on the serving plate and then place a charlotte in the centre of the plate and garnish as you like it.

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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