There’s no second thought to the fact that fresh fruits go extremely well when making any desserts. Fruit dessert are great for any summer gathering, holiday meal, or even if you thinking of a fancy celebration. These desserts see fruit as the main flavour element. From cobbler to tarts to mousse to cakes the list is endless.
Anand Panwar, Executive Pastry Chef, Roseate Hotels & Resorts says “Seasons come and seasons go, the summer fruit and the winter snow, but here we are, and here we stay — until the time to go....
In the Roseate Summer Fruit Carnival, we celebrate some of the best fruits or the most loved fruits which ripen in this season such as mango, berries, cherries, peach, plum and watermelon. Mangoes are my personal favourite, and every summer, I love to do some research on the fruit and strive to create some delicious unique desserts for myself as well as for my guests.'
Orange Mousse
Ingredients
• 8 ounces cream cheese
• ⅔ cup powdered sugar
• ¼ cup orange juice
• 1 ½ teaspoons orange extract
• 2 drops orange food coloring optional
• ⅔ cup whipped cream
For Topping:
• 2 cups whipped cream
Method:-
• In a large bowl, combine the cream cheese and powdered sugar. Using a hand mixer, whip until well combined and smooth.
• Add orange juice, orange extract and orange food coloring to cream cheese/powdered sugar mixture. Mix until combined.
• Fold in ⅔ cup whipped cream.
• Fill a frosting bag with a large tip and fill mousse cups about ¾ cup full.
• Chill for about an hour then using another frosting bag, use the last of the whipped cream to top of the mousse cups.
Mango Pannacotta
Ingredients
For the PannaCotta
• 1 cup rich cream
• ½ cup whole milk (120 ml)
• ⅓ cup granulated sugar (75 grams)
• ½ teaspoon vanilla essence
• 1 packet gelatin
For the mango sauce:
• 2 cups fresh mango chunks
• 2 tablespoons granulated sugar
• ½ lemon, juice only
Instructions
1. Pour rich cream, milk and sugar into a small sauce pan. On low heat, stir until the sugar has dissolved and the cream is hot. Do not boil! Turn off the heat and stir vanilla essence it. Set aside to cool slightly.
2. Add the gelatin to the cooled cream mixture and stir until completely dissolved.
3. Pour the mixture into small glasses (leave space for mango sauce) and refrigerate until the panna cotta has set (at least 2 hours).
4. For the mango sauce, process fresh mango pieces, lemon juice and sugar in a food processor until smooth. Taste it. Add more sugar or lemon, if needed.
5. Pour this over the set panna cotta or pour it into a small sauce pan and bring to a simmer.
6. Let it cool down and then pour over panna cotta.
Fresh Fruits Tart
For the crust:
• 1/4 cup powdered sugar
• 3/4 cup all-purpose flour
• 6 tablespoons unsalted butter, room temperature
• For the filling:
• 2 ounces cream cheese
• 1/2 cup lemon curd
For the topping:
• Assorted sliced fruits and berries - kiwi strawberries, blueberries, raspberries
• Powdered sugar for garnish if desired
For the shortbread crust:
Preheat oven to 350 degrees.
• Combine the flour, butter and 1/4 cup of confectioners' sugar in the bowl of a food processor. Pulse and process until the mixture forms a ball of dough.
• Divide the dough between three 4 1/2 inch tart pans with removable bottoms. Press the dough evenly into the pans using your fingers taking care to fill the indentations in the sides of the pans.
• Place the tart pans on a cookie sheet and bake for 12 minutes or until the crust is set and lightly browned. Cool completely before filling.
For the filling:
• Beat the cream cheese in a small bowl until smooth and creamy.
• Add two tablespoons of the lemon curd and beat until blended. Add the remaining lemon curd and blend with a spatula until incorporated.
• Divide between the cooled tarts and refrigerate until ready to serve.
• Top with your favorite fruits and garnish with a dusting of confectioners’ sugar if desired.