Recipe: Fresh Strawberry Soya Panacotta

Asian kitchen happens to be one of the top most restaurants for oriental, continental and traditional cuisines. Our experience at Four Points the only hotel by Sheraton in Mumbai, was one of a kind.

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It has a perfect ambiance for dinning with neatly decorated tables and smooth lighting inside was on point. The cooking area where the chefs cooked our buffet was an open kitchen. So we could see how flawlessly, neatly and orderly chefs made dishes which would be such a difficult task for us.

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The buffet area was indeed elegant and clean with humble staff members and hospitable service is what made our day better, because you could have the best of flavours in your plate but if the service is not up to the mark then the food flavours could do no good to your meal moods. So our moods were already set and the staff’s gentle approach added on to it.

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We were served every dish with great warmth from the staff’s end. They constantly guided us about the recipes and ingredients of the dishes served. They served us with a good mixture of Continental, Oriental and Indian cuisines with an elegant smiling face and fresh hot dishes.

Chef Mukul Jha snatched the show with his humble approach towards us and the mesmerizing taste of his unique dishes. His highly impressive recipes and tone of conversation had an ever lasting impact. Soya Strawberry Panacotta was one of his unique dishes, where he mentioned that soya is very suitable and recommendable for diabetic patient as desserts made out of milk and sugar are often not healthy.

FRESH STRAWBERRY SOYA PANACOTTA

Ingredients:Fresh Strawberry Soya Panacotta

Soya Milk- 5 ml

Gelatine-12 gm

Fresh Strawberry-8

Whipped Cream-10 gm

 

Preparation:

 

Step1:  Soak Gelatine in cold water and refrigerate it.

Step2:  Reduce 100 ml of Soya milk and keep aside.

Step3:  Melt the Gelatine in a Microwave and pour it in the reduced soya milk.

Step4:  In a Shot glass, place the fresh cut strawberry at the base.

Step5:  Pour the mixture into the shot glass and allow it to set.

Step6:  Garnish with Fresh cut strawberry.

Travel Coffee Vogue gives full thumps up to Asian Kitchen for their food & services.

 

Cocktail Recipes By Aspri Spirits

December is a month of sheer merriment and exchange of presents. While Santa brings you surprises and a sense of relief that someone is looking over your deep hidden prayers and desires, we at Travel Coffee Vogue, are more concerned in making your new years and Christmas party extravagant without you putting in a lot of hard work or efforts.

Lights, decorations, candles, gifts and carols is what this festive season is all about. Marshmallows, champagnes, wines and cakes make up for most of the special dishes, and of course drinks when we have guests to be entertained.
But today, we have something unique for you, something extraordinary and something different yet special. Cocktails, as we all know they are everyone’s all-time favourite but they soon could go mind-numbing if not given any variation.

Aspri Spirits shares the most tasty and festive holiday cocktail and drink recipes to spice up your party and get-togethers.

1) Drive Me Crazy 

Ingredients

1 fresh passion fruit
20ml vanilla syrup
10ml lime juice
30ml Rum
60ml Freixenet cava Cordon Negro Brut

DRIVE ME CRAZY

 

Method

step 1: Shake all ingredients except FREIXENET during 10 seconds.
step2: Serve the cocktail in a Martini glass.
step 3: Add Freixenet Cordon Negro Brut and gently stir to get a perfect mixture.
step 4: Garnish the cocktail.

2) Musk Melon Cooler

Ingredients

60ml elit™ by Stolichnaya®

4 chunks of musk melon

30ml simple syrup

10ml fresh lime juice

MUSK MELON COOLER (1)

Method

step 1: Muddle the musk melon in the bottom of a shaker.
step 2: Add the remaining ingredients and shake well, then strain into a chilled martini glass.
step 3: Garnish with a lime wheel.

3) Patron Silver Spice 

 

Ingredients

45ml Patrón Silver

45ml freshly squeezed pinkgrapefruit juice

1 inch whole chili

15ml simple syrup

10ML LIME juice

5ml agave syrup

1 whole chili for garnish

PATRÓN SILVER SPICE

Method

step 1: Lightly crush chili in a Boston.
step 2: shaker with a spoon, add rest of ingredients, shake with ice, and pour over ice in highball glass.
step 3: Garnish with whole chili.

4) Blinker

Ingredients 

45ml CAMUS VSOP Elegance Cognac

30ml grapefruit juice

10ml fresh lime juice

5ml sugar syrup

Fresh raspberries

BLINKER

Method

step 1: Put 6-8 fresh raspberries or 30ml raspberry puree in a caipirinha glass.
step 2: then add the grapefruit juice, fresh lime juice and finally the sugar syrup.
step 3: Muddle all the ingredients, fill the glass with crushed ice and pour the Cognac over it.
step 4: Mix with a spoon or swizzle stick and top up with crushed ice.
Serve with straws.

5)Dom Pedro 

Ingredients

90ML Amarula

150ML Vanilla Ice-Cream

25ML Thick Cream

Amarula Dom Pedro

Method

 

Step 1: Combine all the ingredients in a blender/shaker, Blend well.

Step 2: Pour into a glass.

Step 3: Garnish with chocolate poder or spun chocolate .

6)Campari Orange Passion 

Ingredients 

30ML Campari

2 Slices Orange

1 Teaspoon Brown Sugar

90ML Light Orange Juice

Some Crushed Ice

Campari Orange Passion

Method 

Step 1: Prepare the drink in a tall glass.

Step2: Place orange and brown sugar in the glass and crush to a pulp.

Step 3: Add crushed ice.

Step 4: Add Campari and Organge Juice, and gently stir.

Step5: Garnish with a red cherry.