Take your sweets with a pinch of salt

Desserts are no longer pleasing the palates of those with only a sweet tooth. Bakers in Mumbai are dishing out the last course with a touch of salt and pepper. Sonal Ved tells you about the best salted 'sweets' in town

Desserts are no longer pleasing the palates of those with only a sweet tooth. Bakers in Mumbai are dishing out the last course with a touch of salt and pepper. Sonal Ved tells you about the best salted 'sweets' in town

Baker babble: Food consultant and baker Nidhi Behl says, "I wanted to go beyond conventional dessert preparations and therefore created a range of savoury ones. I started my experiment with a bread pudding. At first, I flavoured it with chocolate and salted caramel. When that went off well, I infused it with a unique combination of chocolate and cayenne pepper.



After that, I tweaked the entire recipe to create a complete savoury bread pudding, full of vegetables like mushrooms and leek. I created the other savouries after a lot of research and experimentation. These 'desserts' work best for hosts who want to give a pleasant surprise to their guests at parties."

Price: Rs 800 for two dozens of scones
At: Tout de suite, 21st floor, Hassa Mahal, next to Taj Vivanta, Cuffe parade, Mumbai
Contact: 9833047724

Try this at home
Cheddar and paprika cookies

Ingredients:u00a0
>> 65 gm cheddar cheese (grated)
>> 65gm cold butter (cubed)
>> 65 gm flour
>> 1 tsp paprika
>> 1 tsp mustard
>> A pinch of pepper

Method:
>> In a bowl, mix cheddar cheese with cold butter, flour, paprika, mustard and pepper.
>> Mix all ingredients and knead it into a tight dough.
>> Wrap the dough, refrigerate it for two hours and pre-heat the oven to 180 degrees Celsius.
>> Roll the dough out to 0.5 inch thickness and using a cookie cutter, cut 20 cookies and line them on a baking tray.
>> Bake the cookies for 10 minutes. Once you remove them from the oven, leave the cookies on the tray for 15 minutes to cool.

Recipe by Chef Pooja Dhingra

Carrot and jalapeno cr me brulee
Ingredients:
>> 500 ml milk
>> 200 gm carrot puree
>> 1 tsp castor sugar
>> 1 tsp cornflour
>> 25 gm jalapenos (finely chopped)

Method:
>> Combine 475 ml milk, carrot puree, sugar and jalapenos in a heavy
bottomed-sauce pan.
>> Whisk the corn flour and remaining milk together and combine with the carrot and milk mixture.
>> Stir the liquid on a low flame till the texture gets thick and custard-like. Remove from flame and let it cool slightly.
>> Pour it into individual ramekins (small glazed ceramic or glass serving bowls) and place them in a water
bath.
>> Bake the pots for 20 minutes at 140 degree C and remove the ramekins from the oven to refrigerate overnight.
>> To serve, sprinkle a light coating of castor sugar on top of the pudding and blowtorch it lightly. If you don't have a blowtorch, put it under the broiler till the sugar crystallises. Serve immediately.

Recipe by baker Ayushi Shah

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