Chefs from some of Mumbai's most-happening restaurants share aphrodisiacal recipes with Pooja Bhula
Filo Mille Feuille of Strawberry
First start with the sauce: Slice 200 gm fresh strawberries, take a pan, add them along with demerara sugar and strawberry crush. Cook on slow flame till the strawberries start leaving juices. Let the moisture evaporate till the sauce thickens. Now that the sauce is ready, let's prepare the Chantilly Cream. Dissolve 6 gm gelatin in hot water, mix together 300 gm cream ceese (mascarpone), 100 gm whipped cream, 50 gm castor sugar and whisk well. Temper the cream mixture with the gelatin to avoid curdling and mix in 1 tbsp honey to ready your cream. For Filo Sheets: Apply melted butter between each filo sheet, stack them one on top of the other on a greased tray and cut the sheets in equal rectangles. Bake in the oven at 165 degree Celsius until they turn golden brown. Once ready, assemble the dessert. Take a serving plate, pipe a blob of Chantilly cream and put on it a single filo sheet to hold the dessert in place. Then pipe the cream on the outer edges of the filo sheets and pour the strawberry sauce in the centre and place another filo sheet. Repeat the process up to 3 layers of filo. Garnish with fresh strawberry and mint leaf.
—Chef Farrokh Khambata, Joss
Asparagus and Pine Nut Cappuccino
Pic: Salman Ansari
Take a heavy-bottomed saucepan, on low heat, add 200 ml white sauce, 200 ml asparagus puree, whisk it well and bring to boil. Add 75 ml rich cream as well as salt and black pepper to taste. Continue to simmer till the mixture thickens. Remove the saucepan from the flame and stir in the 2 tbsp cooking white wine. Transfer into serving bowl with 10 gm toasted pine nuts and garnish with a milk froth. The piping hot soup is ready to serve.
—Chef Farrokh Khambata, Umame
Caramelized Banana & Toffee Tart with Salted beer Caramel Sauce
To make the tart: Crumble 5 to 8 digestive biscuits in a mixer for powder-like consistency. Mix it with 10 gm butter and 3 gm honey to form a soft dough. In a 24.5 inches tart mold, roll the dough and form the tart in it. Blind bake in the oven at 180°C for 2-3 minutes. While it's baking, start working on the beer caramel sauce. Cook 1 cup sugar and 1/4th cup beer (pale ale) on a heavy-bottom saucepan at high heat and stir just until the sugar melts. Then stop. Allow it to boil without touching it, till the caramel reaches a deep amber or reddish hue. As soon as the caramel hits 175°C on a candy thermometer, add 4 tbsp unsalted cubes of soft butter, stir continuously till all of it melts. Remove from heat. Slowly whisk in 1/2 cup heavy cream until well combined. Then stir in 1/2 tsp flaky sea salt and allow it to cool for 10 minutes. For the filling, take half the sliced banana and caramelise it in a pan with sugar and butter. While it cools, start assembling the tart. Mix 20 gm toffee with 10 - 15 gm of the sauce, fill 1/3 of the tart with it, followed by a few slices of banana. Follow it up with more toffee. Top the dessert with 10-15 gm whipped cream, caramelised banana and a drizzle of the the sauce. Serve with vanilla or butterscotch ice-cream.
—Chef Dinesh Bherwani, The White Owl
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