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India loves its sweets. For every occasion, we have an array of desserts ready for us to devour. The people here see sweets as auspicious and a sign of incoming happiness. Our new beginnings start with sweets and farewells end with desserts. All of our gatherings and parties have something sinfully sweet to devour. And not just Indian desserts like barfi, halwa or rasgulla, we are equally enamoured by desserts like cakes, pastries and pies. As long as it is sweet, our stomachs always make a place for it.
So, naturally, the National Dessert Day celebrated on the 14th of October is the perfect excuse to give in to your sweet tooth cravings and indulge in a world of sweet symphonies. It is a day to cherish for all foodies and dessert lovers.
The dessert space has been evolving endlessly - be it natural candies or multi-layered cakes, there are new innovations every day! Bangalore offers a plethora of dessert options, just enough to make one indecisive. From gelatos and gulab jamuns to meetha paans and mousses, the city has got all it takes to satisfy the palate of a dessert fanatic. RCB Bar and Café provides the city dwellers the perfect opportunity to come try two of their best desserts and enjoy the experience.
Tanqueray Lemon Tart
RCB Bar and Café adds a signature twist to the classic lemon tart. A melt in your mouth crust, the tart is filled with a rich lemon curd, which has Tanqueray London Dry Gin to create that perfect blend of sweet and sour.
Short crust Dough
Ingredients:
- 100 gm Unsalted butter
- 50 gm Icing sugar
- 1 Egg
- 150 gm All-purpose flour
- A pinch of salt
- 15 ml Cold water
Method
- Sieve plain flour into a large bowl, add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 15 ml water and mix to create a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and place in a chiller while preparing the filling.
- Once chilled, roll the dough, place it in the mold and bake it at 160°c for 9 minutes.
- Fill the tart with the filling and garnish it with edible flowers and a thin lemon slice.
Filling
Ingredients:
- 60 gm Egg yolks
- 60 gm Castor sugar
- 40 ml Lemon juice
- 60 gm Unsalted butter
- 15 ml Tanqueray
Method
- Mix egg yolks and castor sugar together over a double boiler to make sabayon.
- Cool it for 25 minutes
- Mix the sabayon, unsalted melted butter, lemon juice and Tanqueray.
Bailey’s Tiramisu
A tiramisu is a must-have for all coffee and chocolate enthusiasts. When laced with Bailey’s, it becomes a luxurious craving, exclusively offered at RCB Bar and Café. This Irish-style dessert includes mascarpone cream, which cuts through the richness of the coffee and liqueur, making it a dream dessert.
Bailey's tiramisu
- 3 Egg yolks
- 30g Castor sugar
- 150g Mascarpone cheese
- 50g Whipped cream
- 15 ml Baileys
- 1.5 cups Cooled espresso
- 2 packs Ladyfingers
- To garnish - Cocoa powder
Method
- Mix egg yolks and castor sugar together over a double boiler to make sabayon.
- Gently fold in sabayon, mascarpone cheese, and whipped cream to create a smooth mixture.
- Soak the ladyfingers in a mixture of coffee and baileys.
- Arrange soaked fingers in a ramequin and cover them with the sabayon, mascarpone cheese, and whipped cream mixture.
- Place it in the chiller to set for 90 minutes.
- Garnish it with cocoa powder and ladyfingers.
These two are desserts that would instantly liven up your mood and make you order a second serving. Visit RCB Bar and Café to try these amazing and lip smacking sweet treats.
