It is easy to tell that the festival of colours is around the corner. Right from trees, to gardens to the skies – everything is brighter after the dull and dreary winters. At a time when Holi is a few days away, my kitchens have also seen a sudden burst of colourful dishes.
This year, for the Holi festivities, why don’t you take a break from the gujiya-rasgulla-thandai routine and make something that reflects how vibrant you feel?
I would like to share with you a recipe, that even though takes time to make, is visually delightful and perfect for that fun-filled Holi party. Try this ‘Happy Capsule’ for added fervour to the festivities.
So the recipe is essentially about four different procedures – that are all assembled in the end to produce a colourful dish.
For Sable (the cookie base of the capsule on which the capsule is based)
- 100 gm Sugar
- 50 gm butter
- 80gm flour
- 30gm almond flour
- 30 gm cocoa
- 1 egg yolk
Method: Mix all together and let it rest for 30 min in freezer. Roll out as per thickness required. Cut with cutter and bake at 170 degrees Centigrade for 16-17 minute.
Passion fruit chocolate mousse (the first shell of the capsule)
- 200 gm white chocolate – My favourite is 65 % Tumaco Luker
- 150 gm fresh cream
- 300 gm Whipped cream
- 150 gm passion fruit sauce – can be store-bought too
- 8 gm Gelatin Leaf
Method: Make a ganache from the fresh cream and chocolate, add soaked gelatin leaf, let cool to 32 degrees Centigrade, then add with a spatula the whipped cream and passion fruit sauce.
Strawberry Jelly (the second shell of the capsule)
- 150 gm strawberry fresh churn it to make pulp
- 50 gm vodka
- 70 gm sugar
- 8 gm gelatin leaf
Method: Heat the pulp with sugar then mix. Take out from heat and add soaked gelatin leaf, finally add vodka and pour into insert.
Colour glaze (to give the capsule a sheeny finish)
- 140 gm water
- 160 gm glucose
- 280 gm caster sugar
- 100 gm sweetened condensed milk
- 17 gm gelatin powder
- 80 gm water
- 200 gm white chocolate – 65 per cent Tumaco Luker
- Edible Colours – Yellow and Red
Method: Cook the water, caster sugar and glucose to 103°C. Pour over the condensed milk, the gelatin mass and the white chocolate. Divide the liquid into two parts and add yellow colour in one and colour in other part. Refrigerate overnight. The following day, heat and use half and half.
Assembly – Set the mould in tray. Pour the half of passion mousse. Let it set for 5 minutes and then put strawberry insert. Let it set for 5 minutes. Now pour the remaining mousse and cover it with sponge. Let it freeze in blast chiller for two hours. Once set, demould and finish with colour glaze in half and half and place on sable.
May you have a happy and colourful Holi!
Recipe by Chef Anand Panwar
Chef Anand Panwar is Executive Pastry chef for Roseate Hotels & Resorts. Trained at the Delhi Institute of Hotel Management, he has whipped up culinary delights at The Grand, Aman and Dusit Devarana among others. Chef Anand enjoys the alchemy of pairing unusual ingredients to churn out sinful desserts.