Who does not want a wholesome and healthy dessert after dinner? Dessert is something everybody craves for and here we bring two healthy dessert’s recipes by the chef Vishal Atreya, executive chef of JW Marriott Mumbai, Juhu. The recipes feature ingredients like rye flour, skimmed milk, protein powder, egg white, olive oil, sugar-free chocolate and the likes, which perfectly befit the concept of indulging in a wholesome and healthy binge feast. The dessert recipe includes that of a Light Rye Chocolate Tart and a Coconut and Strawberry cake.
Coconut and Strawberry Cake
| Ingredients | Quantity |
|---|---|
| Coconut | 240 gm |
| Coconut powder | 240 gm |
| Egg | 8 nos |
| Milk | 700 ml |
| Walnut | 160 gm |
| Sugar free chocolate chips | 160 gm |
| Protein powder | 200 gm |
| Skimmed milk | 180 ml |
| Baking powder | 5 gm |
| Strawberries chopped | 150 gm |
| Ganache | |
| Sugar free chocolate | 200 gm |
| Skimmed milk | 100 ml |
| Strawberries to garnish | 500 gm |
METHOD
1) Combine all the ingredients together except the chopped straw berries till it forms a smooth batter.
2) Fold in the strawberries and pour the batter into a lined mould and bake it at 180°C for 25 mins.
3) Cool down the cake and boil the milk and pour it over the chocolate to make a ganache.
4) Sandwich the cake and line a thin layer of ganache. Line a crumb catcher to the cake and garnish with whole strawberries.
Light Rye Chocolate Tart
| Ingredients | Quantity |
|---|---|
| Light rye flour | 200 gm |
| Whole wheat flour | 50 gm |
| Egg white | 1 nos |
| Olive oil | 100 ml |
| Sugar free chocolate | 500 gm |
| Skimmed milk | 275 gm |
| Orange zest | 1 orange |
| Egg white | 5 nos |
| Egg white powder | 20 gm |
| Sugar free substitute | 12 gm |
METHOD
1) Rub the flour and the oil together, to get a bread crumb consistency.
2) Add in the egg white to bring it together to form a dough.
3) Rest the dough in a chiller for 1 hour then roll using rye flour to dust and line a tart mould.
4) Boil the milk and pour it over the chocolate to make a ganache. Add in the orange zest and out half the contents. Into the cooled tart mould and allow it to set.
5) Beat the egg whites with the sugar free substitute till it is stiff and fold it into the remaining ganache.
6) Pipe out this mousse on the tarts and serve chilled
The above recipes have been shared by Chef Vishal Atreya, Executive Chef, JW Marriott Mumbai Juhu.
