- Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]
Food trends come, and then evolve into a newer trend and change our eating style. By this I mean the ingredients are more or less the same, but the way we prepare, serve and consume them have changed gradually and dramatically over the period of time.
During my recent visit to Hospitality Qatar 2015, organised by Qatar Tourism Authority, I noticed the food there,
which was prepared by prominent chefs of hotels and
restaurants.
Hospitality Exhibitions like this always inspire the young chefs and food enthusiast to create something unique and demonstrate what the chefs are capable of. There is definitely a change in trend with regard to desserts. I’ll try to summarise it below, point wise.
Best dressed of them all
The desserts you come across everyday are definitely better-looking as compared to their counterparts some years back.
With the advent of newer technology and more technically-sound people entering the profession, chefs are exploring the horizons like they’ve never been before.
With the commercialisation of molecular gastronomy the eye appeal of desserts has reached to a wow level, but I feel this hasn’t improved the taste to the same extent.
Petit desserts
The size of the desserts is definitely the first thing I notice. It is getting smaller and smaller with each passing day. Chefs are looking at ways and presentation styles to reduce the size and make the flavours more prominent and more vibrant with a better eye appeal.
The number of desserts in a portion has increased to up to five in one plate, but they are all bite-sized and do not overfill the palates.
Petit desserts often feature a trio of the chef’s unique and signature dishes in one plate. In this way you can actually try out three of their best desserts in a single platter, which in turn is cost effective and not too high on calories (especially if you were to eat them all separately).
Local sourcing
The dessert menu is one place where locally-produced fruits can do wonders, either as a main ingredient or as a sauce or garnish for the plate.
With more emphasis and awareness about local sourcing, chefs now want more of the local produce and include them in their menus. Local sourcing also is cost effective as the logistics costs are less or negligent.
Cupcake trend
The cupcake trend has been there for a while now and I expect it to continue to grow with a fast pace.
In fact this cupcake trend has had its effect on the cakes too — chefs are getting more innovative with their cakes too. Some cakes even feature the warm, spicy notes of cinnamon or ginger or, for that matter, a lemon grass scented cake that I tasted recently.
Cheesecake trend
Everyone has a soft corner in their heart when it comes to cheesecakes. I simply can’t resist the urge to try them out when I see them in pastry shops.
They are classical and can be in any form, shape and size. A cheesecake gels easily with almost all fruits, sauces, and other pastry ingredients. It’s easy to spot pastry shops that are based on a cheesecake theme, and have established themselves with their own style and signature recipes.
For today’s recipe, I have chosen Alphonso Mousse on Cranberry Jelly, which is sure to please even the most discerning of palates.
Alphonso Mousse on Cranberry Jelly
Serves 4
Ingredients
For mousse
Alphonso Mango 1 no
Whipping cream 100 ml
White chocolate 100 gm
Mascarpone cheese 80 gm
Milk 100 ml
For jelly
Cranberry juice 150 ml
Gelatin 5 gm
For garnish
Fresh cranberries Few nos
Chocolate To garnish
Method
Peel and deseed the mango and blend it to get fresh mango pulp.
In a heavy bottom pan heat milk and bring to boil.
Remove from flame and add diced white chocolate and stir to a smooth consistency and keep aside.
Whip the cream to stiff peak and add the creamed mascarpone cheese to it.
Add prepared mango pulp to the cream and cheese mixture to a smooth consistency.
Once the white chocolate truffle has cooled down add the whipped cream mixture and combine well to a smooth consistency.
Keep in refrigerator for 10-15 minutes.
For the jelly heat cranberry juice in a heavy bottom pan and bring to boil.
Add gelatin dissolved in water to it and pour in the serving glass/bowl till half.
Refrigerate in fridge for 20 minutes till the jelly hardens and takes its shape.
Pour the mango mousse above the jelly and allow to set in refrigerator for 10-15 minutes.
Garnish as required using fresh cranberry and chocolate and serve cold.
