Indian sweets have the sweetest history. They tend to linger in your memories for a long time. Haven’t we always felt nostalgic whenever we talked about our grandma’s old recipes? Sweets play a powerful role in our life. Most holy occasions start with sharing sweets and end on a sweet note. Globally also desserts have a special place in certain occasions. In fact, there are ceremonies particularly dedicated to sweets. If you have not got enough of desserts and if you think you have an unquenchable thirst for sweets, the book by Monish Gujral is your ultimate guide for global desserts with a local twist.
The celebrated chef, restaurateur and author Monish Gujral has painstakingly taken an effort to collect special 80 recipes from across the world to dish out that perfect sweet recipe for your sweet cravings. He trotted across 50 countries to collect these handpicked 80 recipes and also added his own twist to this sweet tale.
I am a huge fan of desserts. Although I like cooking I have not tried my hand at trying dessert recipes. So, this book gave me a chance not only dig in and know about global recipes but gave me a much-needed motivation to try sweet recipes.
On The Dessert Trail is not at all a typical cookbook but it gives out much more than expected. You would want to read this book as if you are reading a novel as each recipe is peppered with traces of golden history. For an instance, there was a cold war between France and Britain on who invented the crème brûlée. Isn’t it nice to know about the background and history of a particular recipe?
The book cover is very tempting and so are the recipes given in it. Author Monish Gujral has simplified each recipe by writing easy-to-follow instructions recipe format. If you are a novice, you could simply follow instructions given in the book to try one of the recipes. The book is good to keep it in your collection, especially if you enjoy learning new recipes or enjoy cooking and baking.
Since I am new to trying at dessert recipes, I have listed below a simple recipe given in the book – On The Dessert Trail by Monish Gujral for my readers to try it out at home:
Ingredients for 6 servings
250 gm digestive or any whole wheat biscuits
¾ cup (180 gm) butter
The toffee sauce
½ cup (150 gm) butter
½ cup (65 gm) icing sugar
1 can (400 gm) condensed milk
5 ripe table bananas
200 ml heavy cream, whipped
Cocoa powder for dusting
½ cup powdered cinnamon (optional)
Place the biscuits in a blender and grind them.
Melt the butter in a pan over low heat and add the crushed biscuits. Mix well.
Press the biscuit-butter mix tightly into an 8” springform pan.
Refrigerate for about 25 minutes.
The toffee sauce
Put the butter and sugar in a pan over low heat. Stir occasionally, till it becomes caramel colored.
Add the condensed milk, mix well and bring to a boil, stirring continuously to avoid it burning at the bottom.
When the mixture is thick, remove from heat and let it cool.
Slice 4 bananas into thin discs and arrange them over the biscuit base.
Spread the toffee sauce over them.
Chill for about 2 hours, or till firm.
Before serving, remove the pie from the pan and place it in a serving platter.
Spread the cream over the pie.
Slice the remaining banana and arrange the slices over the cream.
Sprinkle the cocoa powder and the cinnamon (optional) and serve.
If you liked this recipe or tried at home, do let me know by writing in a comment section below.