Republic Day has a special place in the heart of all Indians and this love for the country resembles in our food as well. We are so passionate about it, that we create special Tri-Color Republic Day Dessert.
Chef Anil Dahiya-Executive Chef Bristol Hotel has shared some of his patriotic love in the form of a couple of recipes. Read, try and make these simple yet beautiful desert at your home and share the feedback in comment section below.
Carrot and Asparagus Cheese Pie
Roasted Cashew nuts Powder 400gm
Salted White Cheese 500gm
Parmesan Cheese 150gm
Fresh Creme 50ml
Oven Dried Orange Carrot 300gm
Oven Dried Asparagus 300gm
Garlic Butter Bread Crumb 100gm
Oregano 1 pinch
Olive oil 30ml
Salt n pepper According to taste
Heat a pan and stir cashew nuts powder and cheese together until it mix together
Once the cheese gets melt, add fresh cream into it and try to keep it warm.
Lay the Carrot and Asparagus in the preheated oven for 5 to 30 minutes and make the puree.
Heat a pan add Olive oil, sauté Garlic and leeks add Carrot puree, Parmesan Cheese and seasoning keep warm, same way cook the Asparagus as well.
Pour the paste, layer by layer without mixing, into an oil-coated tray.
Sprinkle garlic buttered bread crumbs and spread well and allows it to cool down.
Once cooled, cut into square or diamond shaped pieces.
Serve with coffee or drinks
Kiwi and Orange Cheese Cake
Unflavored Gelatin Powder 1 tbsp.
Cream Cheese / Soft Cottage Cheese / Silicon Tofu 300gm
Water ¾ cup
Plain Yogurt 2 tbsp.
Sugar ⅓ cup
Lemon Juice 2 tbsp.
Orange Pulp ¼ cup
Kiwi Pulp 80gm
Pre-Made Pie Crusts
Mix together 1 tbsp. gelatin powder and water in a small bowl.
In a bowl, take a spoon and stir cream cheese until it softens.
Put the gelatin mixture in the microwave and heat until it liquefies.
In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well.
Mix one teaspoon gelatin mixture in both fruit pulp separately.
Pour kiwi pulp mixture into pie crust in cake ring than cream cheese and finally spread orange pulp on top.
Refrigerate for 3 hours and serve cold