Looking to enjoy the goodness of fresh fruits this summer with some sinfully cool desserts? Then try out our selection of special recipes shared by top chefs, sure to send you into raptures of sweet delight with each delicious bite.

By DEEPALI SINGH

MILLO’S SUNDAE

A fusion of flavours, with smooth scoops of jamun (Java plum) and mango ice cream, this is the ultimate summery treat for all your senses!

INGREDIENTS

Chocolate and coffee ice cream (store-bought): 1 scoop each

Any chocolate candy: 1

For mango and jamun ice creams (separately)

Ripe mangoes for purée: 2

Large mango for pieces: 1

Jamun: 1 kg

Condensed milk: 400 ml (for each)

Heavy cream: 2 cups (for each)

Milk: 2 litres (for each)

For strawberry and mango compotes (separately)

Fresh strawberries: 500 gm

Fresh mango: 500 gm

Sugar: ½ cup (for each)

Lemons (juiced): 2 (for each)

METHOD

Mango and jamun ice cream (same recipe to be followed separately for each fruit):

Boil the milk and reduce it to half by a constant slow-boiling process. Cool it down and add condensed milk, heavy cream, and purée of the respective fruit. Stir well. Freeze it for at least 12 hours in an aluminium tin.

Strawberry and mango compotes:

In a small, shallow saucepan, toss in the diced fruit, along with sugar and lemon juice. Stir the mixture on medium heat until the sugar melts and the mixture thickens. Once it bubbles, set aside and chill in the fridge.

Prepare: Place the strawberry and mango compotes side by side within a glass. On top, add a scoop each of fresh jamun, mango, chocolate, and coffee ice creams, with a sprinkle of chocolate candy. Enjoy!

MANGO AND PASSION FRUIT PUFF

A classic French choux pastry takes on the colours of an Indian summer, with the happy marriage of mango and passion fruit   avours in this tasty dessert.

INGREDIENTS

For the craquelin (cookie-like dough)

Flour: 50 gm

Jaggery powder: 50 gm

Unsalted butter: 50 gm

Dried mango powder: 2 gm

For the choux pastry

Milk: 75 ml

Water: 75 ml

Honey: 10 ml

Salt: 3 gm

Unsalted butter: 50 gm

Flour: 75 gm

Egg: 2

For the mango and passion fruit filling

Fresh Alphonso mango pulp: 100 gm

Passion fruit (juice): 50 ml

White chocolate: 100 gm

Dairy fresh cream: 175 gm

Safeda mango, diced: 1

METHOD

Craquelin:

Mix all ingredients and knead until dough is evenly mixed. Gather into a flat cake between two cooking parchment sheets, and roll it out to 2 to 3-millimetre thickness. Refrigerate for 30 minutes before baking together with the choux dough for 30 to 35 minutes at 180 degrees Celsius.

Choux pastry:

Bring the water, milk, butter, honey, and salt to a boil over medium heat. Reduce the heat and add sieved flour. Stir constantly until the mixture forms a ball and pulls away from the sides of the pot. Mash any flour lumps. Remove from heat and continue stirring to cool the mixture. Add the eggs one at a time, stirring until smooth and velvety. Pipe dough in mounds for cream puff s onto parchment sheets. Press down any peaks with damp fingers, let them cool, before piping in the filling.

Mango-passion fruit filling:

Combine the mango pulp, passion fruit juice, and 50 per cent of the cream and heat until first boil. Pour in batches into melted white chocolate. Add the rest of the cream (cold), cover, and let it chill for four hours.

Prepare:

Whip the filling until it holds, pipe into the puff s, add the diced mangoes, and enjoy.

PANNA COTTA

A silky smooth dessert with the freshness of orange and berry fruit jelly to give it an extra kick.

INGREDIENTS

Milk: 1 litre

Cream: 1 litre

Gelatine: 18 gm

Orange: 1

Sugar: 260 gm

Vanilla pod: 2

For berry fruit jelly

Mixed berries: 1 kg

Sugar: 500 gm

Pectin (thickening agent): 30 gm

METHOD

Panna cotta:

In a saucepan, combine the cream, milk, sugar, and vanilla pods, and warm the mixture. Add presoaked gelatine and take off flame. Sprinkle orange zest (optional: add a dash of Cointreau). Let it cool to infuse all the flavours. Then, strain it with a cheese cloth and portion into bowls to set it in the fridge overnight.

Berry fruit jelly:

Cook the berries and sugar in a pot. Add pectin, blend, and then pass through a strainer. Cool it down and refrigerate till it reaches a jelly-like consistency.

Prepare: Layer the panna cotta with berry jelly once set. You can garnish it with crushed cookies before serving.

WATERMELON SORBET

A cool, refreshing icy treat, bursting with sweet, juicy goodness—summer in every spoonful!

INGREDIENTS

Sugar: ½ cup

Water: ¾ cup

Watermelon chunks, seeded and blended: 6 cups

Lime juice: 2 tbsp

METHOD

Begin by boiling a mixture of sugar and water until the former dissolves completely, then allow it to cool to room temperature. Whisk together freshly puréed watermelon, the prepared sugar syrup, and a splash of lemon juice until well combined. Transfer the mixture into a container and set it in the freezer overnight until it solidifi es, then serve it in chilled bowls.

LITCHI AND ROSE LOAF CAKE

This luscious seasonal fruit adds delightful sweetness to a quintessential tea-time dessert. Have it with your cuppa chai!

INGREDIENTS

Flour: 1 cup

Butter: ½ cup

Caster sugar: ¼ cup

Eggs: 2

Baking powder: 1 tsp

Fresh litchi juice: ½ cup

Fresh litchis pitted and chopped: 8 to 10

Milk: ¼ cup

Rose essence: 2 tsp

Vanilla extract: 1 tsp

Topping: Sugared rose petals and crushed pistachios

METHOD

Preheat the oven to 170 degrees Celsius. Cream together butter and sugar. Beat in the eggs one at a time and stir in the litchi juice, rose, and vanilla. Mix in all the dry ingredients in three parts alternating with the milk. Fold in chopped litchis and pour the batter in a lined loaf mould. Let it bake for 35 to 40 minutes and then, itʼs time to dig in!

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