Strawberry season specials: Easy desserts to try this winter season

Itrsquos the season of strawberries If yoursquore not excited then you should know that Indian chefs are busy whipping up some of the most delicious dishes desserts for you at your favourite restaurant in the cityWhile eating strawberries plain is the best activity during this time of the year you can do so much more with it especially if you love cooking Mumbairsquos chefs say you can not only make a classic cheesecake but also innovate with it while making tarts and tiramisuClassic Baked Cheesecake with Strawberry CompoteAmid the strawberry season AnshulDhyani who is the executive chef at ITC Grand Central in Parel says you can make Classic Baked Cheesecake with Strawberry CompoteHe shares ldquoThis cheesecake is a celebration of elegance silky rich and delicately balanced brought to life by a vibrant strawberry compote that adds a refreshing burst of sweetness and colourrdquoIt also happens to be on their seasonal strawberry menuIngredientsFor the Cheesecake BaseDigestive biscuits crushed 200 gmMelted butter 80 gmSugar optional 1 tbspFor the cheesecake fillingCream cheese softened 500 gmCaster sugar 200 gmFresh cream 200 mlEggs 3 nosVanilla extract 1 tspZest of lemon 1 noLemon juice 1 tbspFor the strawberry compoteStrawberries fresh or frozen hulled 300 gmSugar 80 gmLemon juice 1 tbspVanilla extract 1 tspMethodPrepare the baseMix crushed biscuits melted butter and sugarPress firmly into a lined springform tinChill for 15 minutes to setMake the fillingBeat cream cheese and sugar until silky smoothAdd eggs one at a time mixing gentlyFold in fresh cream vanilla and lemon zestPour the velvety mixture over the chilled baseBakeBake at 150 degrees Celsius for 45ndash55 minutes until the edges are set but the centre has a slightWobbleCool completely then chill for at least 4 hours overnight is bestPrepare the strawberry compoteCombine strawberries sugar and lemon juice in a saucepanCook on low heat until the berries soften and release their juicesAdd vanilla and simmer until thick and glossyCool completely before servingServeSlice the cheesecake and spoon the luscious rubyred strawberry compote on topGarnish with fresh berries or mint if desiredStrawberry Petit GateauxRavinder Kumar who is the executive chef at Karma Lakelands says you can make Strawberry Petit Gateaux It is a light eggless and glutenfree dessert that combines the natural sweetness of strawberries with creamy chocolate and smooth cream cheese This nobake treat is refreshing visually appealing and perfect for any occasionHe explains ldquoI believe desserts donrsquot always have to be heavy This petit gateau proves that simple ingredients when handled with care can create something just as sophisticated as any baked masterpiecerdquoIngredientsCinnamon sticks 1 noButter 50 gmFresh strawberries 575 gmCream cheese 375 gmBreakfast sugar 90 gmWater 250 gmAgar agar 12 gmAmul cream cheese 375 gmWhipped cream 380 gmWhite chocolate 31 per cent 320 gmVanilla paste 12 gmMethodPrepare the strawberries Chop 575 gm fresh strawberries and cook until soft to make a compoteFlavour the compote Add 90 gm sugar 50 gm butter and 1 cinnamon stick to the cooked strawberries Cook briefly and then let coolSoak agaragar Soak 12 gm agaragar in 250 ml water for 10ndash15 minutesCream cheese mixture Meanwhile beat 375 gm cream cheese with 90 gm sugar until smoothChocolate mixture Warm 375 ml fresh cream remove from heat add 320 gm chopped white chocolate and mix until smoothCombine Mix the cooled strawberry compote chocolate mixture and cream cheese mixture togetherAdd agaragar Heat the soaked agaragar until melted add to the mixture along with 12 gm vanilla paste and mix wellSet Pour into a mould and chill in the refrigerator for 4ndash5 hours until firmServe Decorate as desired and enjoy chilledStrawberry TiramisuAt Poetry by Love amp Cheesecake chef Amit Sharma who is the cofounder says you can make the classic tiramisu with a twist ndash strawberries It is a fresh take on the classic Italian tiramisu where this version swaps coffee for juicy strawberries The layers of sponge cake soaked in strawberry syrup mascarpone cheese and fresh strawberries create a light tangy and irresistible dessertHe further shares a tip ldquoFor an extra touch you can add a little bit of lemon zest to the mascarpone mixture for a citrusy twistrdquoIngredientsFresh strawberries pureed 300 gmMascarpone cheese 200 gmHeavy cream 200 mlPowdered sugar 50 gmVanilla extract 1 tspLadyfinger biscuits 1 packetStrawberry jam or sugar optional 2 tbspCocoa powder for dustingMethodPrepare the strawberry syrup Blend 200 gm of fresh strawberries into a puree In a small bowl mix the strawberry puree with a tablespoon of sugar or jam optional Set asidePrepare the mascarpone filling In a bowl whip the mascarpone cheese heavy cream powdered sugar and vanilla extract until smooth and fluffyAssemble the tiramisu Dip the ladyfinger biscuits quickly into the strawberry syrup and layer them in the bottom of a serving dish or individual glassesSpread half of the mascarpone mixture over the soaked biscuitsAdd another layer of dipped ladyfingers followed by the remaining mascarpone mixtureRefrigerate for at least four hours or overnight for the best flavourServe Before serving dust with cocoa powder and top with fresh strawberry slicesStrawberry Cheesecake with Almond TuileWhile chef Dhyani experiments with strawberry compote in a classic cheesecake chef Arvind of Farzi Cafeacute changes its nature to make Strawberry Cheesecake with Almond Tuile It is not only tart and creamy but also nuttyChilling Time 4 hoursDifficulty MediumIngredientsCream cheese 300 g room temperatureFresh cream 120 mlIcing sugar 80 gVanilla essence 1 tspGelatine 6 g soaked in cold waterMelted butter 60 gFor Almond TuileEgg whites 2 nosIcing sugar 100 gMelted butter 60 gmAlmond flour 60 gmPlain flour 20 gmMethodPrepare the base Crush biscuits finely and mix with melted butter Press into a lined mould or ring and chill for 15 minutesCheesecake filling Beat cream cheese and icing sugar until smooth Add fresh cream and vanilla Melt the soaked gelatine gently and fold it into the mixture Pour into a piping bag and refrigerate for at least 4 hoursAlmond tuile Mix all tuile ingredients into a smooth batter Spread thin circles on a baking tray Bake at 170 degrees Celsius for 8ndash 10 minutes until golden Shape while warmAssembly Unmould the cheesecake and garnish with crisp almond tuileSticky Strawberry Almond Tart You can also use strawberries to make a delicious tart says Nelson Fernandes who is the executive pastry chef at The Westin MumbaiPowai Lake He recommends making the Sticky Strawberry Almond Tart served at the propertyrsquos Mumbai Express restaurantWith the recipe celebrating the goodness of Mahabaleshwarrsquos peak season strawberries he shares ldquoFor this tart the intention was to let the natural character of Mahabaleshwar strawberries take centre stage The almond base adds depth and texture while a delicate glaze brings harmony to the dessert without overpowering the fruit Itrsquos a composition that celebrates seasonality with finesserdquoIngredientsAlmond tart baseButter 120 gmIcing Sugar 80 gmAlmond Flour 100 gmRefined Flour 120 gmEgg 1 noVanilla Essence 2 mlAlmond cream fillingButter 80 gmSugar 80 gmAlmond powder 100 gmEgg 1 noStrawberry toppingFresh Strawberries 250 gm slicedSugar syrup 5 mlMethodCream butter and icing sugar until smooth Add egg and vanilla essence followed by almond flour and refined flour to form a soft dough Rest the dough in the refrigerator for 30 minutesRoll out the dough and line it into tart moulds Blind bake at 170 degrees Celsius for 12ndash15 minutes until lightly goldenFor the almond cream cream butter and sugar add egg and fold in almond powder Pipe the mixture into the baked tart shells and bake again at 170 degrees Celsius for 10ndash12 minutes until setArrange fresh sliced strawberries neatly over the almond filling Lightly brush with sugar syrup to create a glossy sticky finishGarnishCrushed pistachioFresh berries blueberriesraspberriesLight dusting of icing sugar optionalStrawberry Velvet Rosette Tart At St Regis Mumbai chef Berizida Gandhi says you can don the chefrsquosHat to make Strawberry Velvet Rosette Tart The delicious tarts will change the way you look at the fruit within your homesIndividual tarts 8ndash9 cmSweet Tart Shell PacircteSucreacuteeIngredientsButter Softened 100 gIcing sugar 60 gEgg yolk 30 gVanilla Essence frac12 tspAllpurpose flour 200 gAlmond flour 30 gSalt 1 gmMethodMix butter and icing sugar until smooth do not overmixAdd egg yolk and vanilla mix just to combineFold in flours and salt rest dough wrap amp chill for 2 hoursRoll to 3 mm line tart ringsBlind bake at 165 degrees Celsius for 18ndash20 minutes until goldenStrawberry Compote Insert CentreIngredientsFresh strawberry pureacutee 150 gmFresh strawberry dice 80 gmSugar 35 gmLemon juice 5 gmPectin 4 g alternative ndash 6 gm corn flourMethod1Heat pureacutee sugar and lemon2Add pectin boil 1 minuteFold in fresh strawberry dicePour into small silicone molds disc shapeFreeze solidStrawberry Mousse Rosette PipingIngredientsFresh strawberry pureacutee 250 gmSugar 60 gmGelatin 6 gm bloomedWhite chocolate 80 gWhipping cream semiwhipped 250 gmMethodHeat pureacutee sugar to 60 degrees CelsiusAdd bloomed gelatinPour over white chocolate and blend using handblenderCool mixture to room temperatureFold in semiwhipped cream gentlyTransfer to piping bag with petal piping tipAssembly Rosette EffectFill baked tart shell with a thin layer of mousseInsert frozen strawberry compote disc in the centrePipe mousse in braided petal pattern starting from outside inwardFreeze the assembled tarts for a minimum 4 hoursPink Velvet Spray Signature St Regis FinishIngredientsCocoa butter 100 gmWhite chocolate 100 gmOilsoluble pink food colour as neededMethodMelt cocoa butter and chocolate separatelyBlend together and add colourStrain and load into a spray gunSpray frozen tart at 18 degrees Celsius for a velvety textureGarnishFresh strawberries whole halvedOptional micro mintsilver leaf