On 19th April, 2015, Movenpick Hotels and Spa hosted a Dessert work shop by Chef Rayomund Pardiwalla. Quite a big group of us headed to their venue, quite near the airport, after lunch, where we were greeted with a variety of bite eats and finger food, before we were ushered into the classroom!

Our hands-on class was going to take place in a section off the buffet area, which had large trays filled with an assortment of the first set of raw materials for us:

• Mascarpone Cheese
• Whipped Cream
• White Chocolate
• Blue Berries
• Vanilla Cookie Crumble
• Butter

Next we had to get working in teams. Mix the cookie crumbles and butter, but not to be too soft. The texture should be uneven.

Mix the cheese and fold the whipped cream till smooth. Melt the white chocolate over a double boiler. Fold the melted chocolate into the smoothened mascarpone mixture along with blue berries. Pour the mixture into moulds and top it with vanilla cookie crumbs. Stick in pop sticks and set this to freeze for at least 6 hours. Unmould the pop sticks just before serving. Serve the Blue Berry Cheese Pops over a bed of crushed ice.

That was Dessert 1! While the steps were really simple, it’s easy to get things wrong when it’s about mixing and proportions. But well that’s the fun of learning isn’t it?! By the time we were taking a break and trying out this dessert, our next set of trays was already set up by the chef’s crew. The next line up for Key Lime Pies contained:

• Key Lime Juice
• Sweetened Condense Milk
• Whipped topping
• Cream Cheese – Softened
• Melted butter
• Vanilla Cookie Crumble

To start off, crush the vanilla cookie crumble, mix with butter and set aside. Blend the cream cheese until smooth, and add the condensed milk and mix more. Then add the key lime juice and mix till the mixture is smooth. Let the whipped topping defrost and add to the cream cheese mixture, folding it until combined. Take small silicone cups and fill the mixture of cream cheese about 3/4 of the way up. Add the crushed vanilla cookies in the end. Place on a sheet tray and in freezer for 4 hours or until set. Unmould the pies carefully, and serve with the vanilla crumble as the base. Serve with whipped topping and lime slice optionally!

And that brought us to the end of the second demonstration. Our stations were quickly cleared for the last round. The Fresh Mango Sorbet is the easiest to make. Our trays had:

• Mango pulp
• Water
• Liquid Glucose
• Sugar

Start off with dissolving the sugar, glucose and water over a stove and set aside to cool. Pour the mango pulp into the sugar solution and churn it. Pour the mixture in ice cube trays and set them in the freezer for 6 hours. Serve when ready.

Chef Rayomund was patient, practical and encouraging, while being inherently humorous. He shared his experiences with dessert, and the workshop was fun and educational for all of us, as we tried to keep up with his fascinating dexterity.

Chef Rayomund P, Executive Chef

The venue of My Place in Movenpick was very nice and spacious, perfect for an event like this. As the workshop concluded, we all stepped onto the alfresco, just before the dusk, basking in the glow of the setting sun.

Mövenpick Hotel & Spa Bangalore

http://www.moevenpick-hotels.com/en/asia/india/bangalore/hotel-bangalore/overview/

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