Our Summer Favorite

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Hot Fudge Sundae

  • Vanilla ice cream 1 scoop
  • Strawberry ice cream 1 scoop
  • Chocolate ice cream 1 scoop
  • Strawberry jelly 50 g
  • Kiwi 15 g
  • Peaches 15 g
  • Hot chocolate sauce 30 ml
  • Pistachio nut 10 g
  • Almonds 10 g
  • Chocolate garnish 1
  • Layer the bottom of the glass/bowl with jelly.
  • Place chopped fruits.
  • Add chocolate sauce on top.
  • To finish, add three scoops of assorted ice creams and decorate with hot chocolate sauce and chocolate garnish.

Recipe by Annapurna Hotel

Strawberry Parfait

  • Fresh strawberry 50 g
  • Strawberry ice cream 50 g
  • Strawberry chopped 30 g
  • Whipped cream 60 g
  • Strawberry puree 50 ml
  • Black sponge cake 30 g
  • Strawberry jelly 20 g
  • Chocolate garnish 1
  • Mix chopped strawberries with the puree and whipped cream and put it aside.
  • Place the black sponge cake on the bottom of the rectangular mould.
  • Add the strawberry ice cream on top of the sponge cake.
  • Finally, pour the strawberry mixture on top and freeze overnight.
  • For presentation, pour strawberry jelly on top of the cake for glaze and garnish with cream and fruits.

Recipe by Annapurna Hotel

Frozen Blueberry Compot and Cream Cheese

  • Cream cheese 100 g
  • Whipped cream 50 g
  • Blueberry 50 g
  • Sugar 20 g
  • Corn flour 3 g
  • Chocolate garnish 1
  • Sugar-work garnish 1
  • Mix cream cheese and whipped cream together and keep aside
  • Bring blueberry and sugar to a boil and add corn flour to thicken
  • Choose desired cup and place cream cheese mixture on the bottom
  • Add blueberry mixture on top, repeat this action twice
  • And chocolate garnish

Recipe by Annapurna Hotel

Brownie with Coconut Ice cream

  • For brownie
  • Coca powder, butter, egg, sugar, flour baking powder, dark chocolate, walnut, pistachio, and melon seeds.
  • For coconut ice cream
  • Coconut milk, sugar, and vanilla essence
  • Preheat oven to 180 C.
  • Line a square baking tin with grease proof paper.
  • In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth.
  • In a separate bowl, mix together the cocoa powder, flour, baking powder, and sugar, and then add this to the chocolate. Stir together well.
  • Beat the eggs and mix in until you have a silky consistency.
  • Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.
  • For the ice cream, mix all the ingredients in a blender and freeze it overnight or until the mixture is set.
  • Serve the brownie with coconut ice cream.

Neffogato
Pistachio crusted vanilla ice cream, drizzled with honey, and served with a shot of espresso from our house blend coffee.

Recipe by ne’Brasserie

Grilled Fish

  • For grilled fish
  • Fish fillet 200 g
  • Lemon 1
  • Garlic 5 g
  • Parsley 5 g
  • Spinach 100 g
  • Zucchini, capsicum, egg plant, and carrot 50 g
  • Butter 20 g
  • White wine 20 ml
  • Salt and pepper, to taste
  • For pineapple salsa
  • Fresh pineapple 50 g
  • Mint leaves 5 leaves
  • Salt and pepper, to taste
  • Lemon juice, to taste
  • Grill the fish covered for 2 to 3 minutes.
  • Turn over; grill 1 to 2 minutes more or until just opaque in center and still moist.
  • Toss the fish to a non-stick pan with butter and cook it for a few minutes with garlic, zucchini, capsicum, egg plant, and carrot.
  • Add the white wine and salt and pepper when the veggies are cooked. Garnish with the parsley.
  • For pineapple salsa, toss all the ingredients in a bowl and mix them with a light hand, and its ready to serve.

Recipe by Embassy

Persian Ice Cream
Rose water infused ice cream, crusted in pistachio and almonds, served with fresh fruit and honey.
Recipe by ne’Brasserie

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