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Ready for aloe vera desserts and drinks?

Chefs are experimenting with it to create some boozy concoctions and sinful treats

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Clockwise: Chef Jerson Fernandes with an aloe vera plant he uses in the kitchen; Willy Wonka, Butters The Tipsy Gastropub’s signature margarita, which has aloe vera gel among other ingredients; Aloe vera cheese cake with aloe vera jelly at Jeon; Summer House Cafe’s Aloe-jito, a mojito with aloe vera gel, chunks of green apple, sea salt, lime and rum; and Aloe Vera Smoothie- Jeon
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This potted plant is famous across the globe for its medicinal properties, and while it has always been a go-to fix to soothe skin ailments, it’s now gained prominence from a healing aid to a versatile cooking ingredient. From desserts to cocktails, aloe vera is having its moment in the sun. Take the case of the chef’s team at Hotel Sea Princess, who have been working to create delicious offerings with this medicinal plant.

Take a bite of aloe vera cheese cake 

Chef Jerson Fernandes who is part of this talented team informs us that he has around seven items on the menu, which are primarily made of aloe vera, including the aloe vera smoothie and the dessert, which are the top sellers. He says, “I use natural gel obtained by peeling the leaves and extracting it. It is then stored in a sterilised glass jar and used as and when required.” He also informs us that for the smoothie, he first heats the gel with sugar and glucose and later blends it with the curd and cream, while in the case of the aloe vera cheesecake with jelly, the gel is first heated on a pan with sugar and vanilla essence pods and later mixed with cream cheese.

The jelly over the cheese cake is made by heating the gel and then setting it over the cheese cake and chilling till its set.” The idea is to pack in some health benefits and let nature work its wonders. So, clearly the best way to enjoy the benefits of aloe vera is to grow it in your backyard, extract the gel and then use it. And while it’s available in plenty, it’s use in drinks and dishes is not that widespread.

Doubts cast over its consumption

The main reason for chefs not using aloe vera to create dishes and drinks is that not many patrons that it is palatable. Bar manager Prashant Rane of Summer House Cafe, explains, “Even though people are aware of aloe vera’s medicinal properties they shy away from consuming it as they are not sure if it is palatable and are also apprehensive about how it will taste. When used in drinks, the gel is diluted in a bit of water to make the consistency better so it can be added to a drink. The flavours of aloe vera are refreshing and work well with the recipe we have created.” And while chefs have slowly tweaked their menus to make space for aloe vera, chef Paul Kinny, culinary director Bellona Hospitality believes the key is to make sure you have a good dish/drink on hand. The proof is in the tasting and once that initial scepticism is dealt with people are more receptive to trying it more often.

A hit with the ladies

A point Jerson echoes, “Initially, guests were a bit skeptical about trying anything with aloe vera in it. In fact many questioned his decision to use it as a vital cooking ingredient but what changed and worked in his favour is just how refreshing it can be.” Chef Paul agrees and adds, “Aloe vera is known for its anti-inflammatory and hydrating properties. At 212, we have used it to create a smoothie. Bananas are also added as they not only sweeten the drink but also pack in potassium and calcium. The anti-ageing effect of drinking fresh aloe vera juice is what makes our Cool & digest a huge hit with the ladies!” 

So, what’s working for aloe vera are its well-known medicinal properties, and the idea that if you are going to indulge why not not enjoy some health benefits while you are at it.

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