SMRITI'S SPECIAL

AUTUMN AMBROSIA

LAYERS A marriage of autumn flavours to

Pistachio Crunch/Crumble- 8" scintillate the taste buds with the
Cinnamon sponge- 7" combination of apple-ginger and pear
Pear Cremeux- 7"
Lemon-Ginger Gel- 6"
Apple Coconut Creme/ Apple Cashew
Creme- 8"

SPECIAL EQUIPMENT SERVING-

8" x 3" Springform/ loose bottom pan An 8" dessert yields 8 Portions, 1 slice per
7" Springform Pan 2 people. Therefore, 14-16 people.
6" Pastry Ring
Long sharp knife to cut neat slices
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Cinnamon Sponge
1) All Purpose Flour- 135 g
2) Baking Powder- 1/2 tsp
3) Butter- 60 g
4) Sugar- 30 g
5) Condensed Milk- 100 ml
6) Vanilla Extract- 1 tsp
7) Yogurt- 100 ml
8) Vinegar- 1/2 tsp
9) Baking soda- 1/8 tsp
10) Carbonated soda water- 60 ml
11) Cinnamon- 1.5 tsp

Procedure-
1. Pre heat oven at 180 degC / 350 F
2. 1st Bowl - Flour + Baking Powder + Cinnamon
3. 2nd Bowl - Butter + Sugar + Condensed Milk
4. 3rd Bowl - Yogurt + Vinegar + Baking Soda
5. Combine the three & fold the carbonated soda water
6. In a 7inch/11inch prepared baking sheet, spread batter & bake for 20 mins or until golden
7. Cool it & cut a 7inch circle

Flavour Variation-
Replace cinnamon- cardemom, nutmeg, basil or any other herb/ spice
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Pistachio Crunch
1) Salted Pistachio- 150 g
2) Coconut Flakes- 50 g
3) Goji Berries- 50 g
4) Milk Chocolate- 150 g
5) Vanilla Rice Crispies- 1/3 cup

Procedure-
1. Melt chocolate and combine with rest of the ingredients
2. Set it at the bottom of an 8inch/3inch loose bottom pan
3. Chill to firm up

Flavour Variation-
1. Replace Pistachio - Cashew / Almond / Walnut / Any other nut of preference
2. Replace Goji Berries - Raisins / Dry Apricot / Dry Figs etc.
3. Replace Milk Chocolate - White Chocolate
4. Replace Vanilla Rice Crispies - Corn Flakes / Wheat Flakes / Rice Puffs
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Lemon ginger gel-

1) Lemon Juice- 60 ml
2) Water- 175 ml
3) Ginger- 2 tbsp
4) Sugar- 50 g
5) Agar Agar- 5 g

Procedure-
1. Heat water + sugar in a pot
2. Add fresh ginger and boil
3. Add agar agar and boil
4. Add lemon juice and combine
5. Set it in a 6inch pastry ring lined with aluminium foil OR set it in a small plate and cut out a
6inch jelly with a knife

Flavour Variation-
1. Replace lemon juice - Orange juice
2. Replace ginger - Any other spice or omit altogether
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Pear Cremeux
1) Milk Powder- 20 g
2) Corn Starch- 10 g
3) All Purpose Flour- 10 g
4) Sugar- 30 g
5) Vanilla- 1 tsp
6) Milk- 125 ml
7) Pear Puree- 250 ml
8) Agar Agar- 6 g
9) Hot Water- 125 ml

Procedure-
1. In a heavy pot add - Milk + Milk Powder + Corn Starch + All Purpose Flour + Sugar & mix
until combined
2. Add Pear Puree and mix well
3. Gently heat it and whisk continuously until it thickens
4. Melt Agar Agar in hot water until completely dissolved
5. Mix Agar Agar with Pear Cremeux

Flavour Variation-
1. Replace Pear Puree - Pumpkin / Carrot / Banana / Mango / Lichi ORany other pulpy fruit
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1) Cashews- 225g
2) Apple Puree- 325 g
3) Coconut Cream- 200 g
4) Sugar- 180 g
5) Vanilla- 1.5 tsp
6) Corn Starch- 3 tbsp
7) Agar Agar- 10 g
8) Hot Water- 250 ml

Procedure-
1. In a heavy pot add - Coconut Cream + Apple Puree + Corn Starch + Sugar
2. Heat gently & whisk continuously until it thickens
3. Add red & brown colour to match the colour of apple skin - Optional Step
4. Add cashew paste & mix well
5.

Flavour Variation-
1. Replace Apple Puree - Tender Coconut / Grapes / Berries / Banana / Any pulpy fruit
2. Replace Coconut Cream - Regular Cream / Coconut Milk
3. Replace Cashews - Blanched Almonds without skin / Macadamia Nuts / Pine Nuts / Brazil Nuts