Usher in Christmas and the New Year by digging into these irresistible desserts by Chef Vidita Kamat

DARK FLOURLESS SPONGE CAKE

Makes 8 slices

Nutritional composition (1 kg)

• Calories: 342
• Protein: 80 gm

Ingredients

• Bittersweet chocolate: 120 gm
• Unsalted butter: 125 gm
• Castor sugar: 150 gm (or sugar substitute: 130 gm)
• Eggs: 3; large
• Cocoa powder: 60 gm (and additional for sprinkling)

Method
Preheat the oven to 180˚C and butter an 8-inch round baking pan. Line the bottom with foil. Chop the chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt the chocolate with butter, stirring until smooth. Remove the top of the double boiler or bowl from heat and whisk castor sugar into the chocolate mixture. Add eggs and whisk well. Sift the cocoa powder over the chocolate mixture and whisk until just combined. Pour the batter into a pan and bake for 25 minutes, or until the top has formed a thin crust. Cool the cake on a rack for 5 minutes and invert onto a serving plate. Dust it with additional cocoa powder, if desired, slice and serve.

TRIFLE PUDDING

Makes 4 glasses

Nutritional composition (1 portion)

• Calories: 300
• Protein: 2.6 gm

Ingredients

• Fruits (kiwi, pear, apple, pineapple, orange, pomegranate or any fruit of your choice): 1 each; totalling 100 gm
• Whipped cream or hung yoghurt beaten with sugar: 300 ml
• Cookies: 8 pieces
• Strawberry jelly: 1 packet

For the custard mixture

• Milk: 200 ml
• Castor sugar: 40 gm (or sugar substitute: 20 gm)
• Custard powder: 18 gm

Method
Take the desired fruits; peel, chop, deseed and keep aside. To prepare the custard mixture, heat the milk, add sugar and ensure it gets dissolved. Add this mixture to the custard powder, mix well and let it cool. Make the strawberry jelly and let it set for 2 hours in the refrigerator. Crush the cookies into crumbs. Just before serving, place the crushed cookie mixture at the bottom of a glass. Add the layer of mixed fruits followed by layers of custard mixture, strawberry jelly and whipped cream. Do it again to get two layers of each depending upon the size of the glass. Refrigerate and serve cold.

CHIA SEED PUDDING WITH MANGO

Serves 2

Nutritional composition (1 portion)

• Calories: 206
• Protein: 4.6 gm

Ingredients

• Chia seeds: 50 gm
• Almond milk: 500 ml
• Coconut milk: 237 ml
• Vanilla extract: 1 tsp
• Fresh ginger: ½ inch; minced
• Mango: 1; diced
• Fresh mint leaves: a few; to garnish

Method
Soak the chia seeds, ginger and vanilla extract into a mixture of almond milk and coconut milk for an hour, stirring occasionally until a gel forms. The pudding is ready now. Pour this pudding into serving glasses and top with diced mango pieces. Garnish it with fresh mint leaves and place in the refrigerator. Eat chilled or at room temperature.

TEA CAKE

Serves 4

Nutritional composition (1 slice)

• Calories: 25
• Protein: 1.45 gm

Ingredients

• Raisins: 50 gm
• Tutti frutti: 50 gm
• Earl Grey tea: 4 teabags
• Hot water: 300 ml
• Flour: 250 gm
• Baking powder: 10 gm
• Granulated sugar: 100 gm (or sugar substitute: 80 gm)
• Eggs: 2

Method
Soak the raisins, tutti frutti and tea together in hot water for 25 minutes. Now mix the flour and baking powder and sieve together. Add the eggs and sugar and beat well till it becomes light in colour and the sugar melts. Add the soaked ingredients to this mixture. Pour the batter into a baking tin and place in the oven for 25-30 minutes at 160˚C. Check with skewer/knife if done. Remove from the oven, slice and serve.

CRÈME BRÛLÉE

Makes 4 portions

Nutritional composition (1 portion)

• Calories: 25
• Protein: 3.25 gm

Ingredients

• Cream: 500 ml
• Egg yolks: 6; large
• Vanilla essence: ½ tsp
• Castor sugar: 125 gm (or sugar substitute: 105 gm)
• Golden brown sugar: 75 gm

Method
Warm the cream just enough to dissolve the sugar in it. Mix the eggs, vanilla essence and castor sugar. Pour the warm cream over the egg-vanilla essence-sugar mixture. Strain the mixture and pour in small, oven-resistant bowls. Heat for 20-25 minutes at 140˚C. Caramelise the brown sugar; pour on top and serve.

Vidita Kamat is the founder of Mezclaa-Blend It!, a service for sweets, snacks and beverages. You can contact her at: mezclaa@gmail.com

Food styling and photographs courtesy: Vidita Kamat
Featured in Harmony — Celebrate Age Magazine
December 2016