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Diwali Offers

Masterclass with Chef Sukhtankar at The Park, Hyderabad

KitchenAid Masterclasses are a great way to learn some delicious recipes, interact with great Culinary Artists and see some very interesting KitchenAid products in action. 24th May 2016, had a beautiful culinary evening as The Park, Hyderabad, hosted the KitchenAid team and more than 40 food lovers!

The evening was embraced by Chef Sukhtankar’s cooking and our enthusiastic audience. On popular demand, we have all the recipes from that session. Hope you enjoy cooking and eating :)


Spicer Tunisian Style Carrot Dip

Spicer Tunisian Style Carrot Dip

Spicer Tunisian Style Carrot Dip



– Carrots: 1/2 kg (peeled, cut into chunks and boiled till well done)

– Fresh Garlic Cloves: 6 (topped and tailed)

– Cumin Seeds: 1⁄2 teaspoon (roasted)

– Coriander seeds: 1⁄2 teaspoon (roasted)

– Fresh Red Chilli: 1⁄2 no (desseded and chopped)

– Pine Nuts: 10 gms (or cashewnuts)

– Honey – 1 teaspoon

– White Wine Vinegar – 1 teaspoon

– Salt – 1 teaspoon

– Olive Oil – 15 ml

– Black Peppercorn: a few

– Red Chilli Flakes (to garnish0: A pinch

– Extra Virgin Olive Oil to dress: a drizzle



– Dab dry the boiled carrots.

– Add the carrots, garlic, cumin seeds, coriander seeds, fresh red chilli and pine nuts into the KitchenAid Diamond Blender and blend at lowspeed.

– Season with the honey, vinegar and salt.

– Blend with the olive oil till smooth.

– Garnish with peppercorn, chilli flakes and extra virgin olive oil.

– Serve with crackers, toast points, crisp breads or just as it is.


Pear, Lime & Sage Sorbet



– Pears: 300 gms (about 2 nos)

– Ice Cubes: 300 gms

– Caster Sugar: 50 gms

– Sage; A small bunch

– Salt: 1 teaspoon

– Lime Juice: 3 limes



– Place all the ingredients in a KitchenAid Diamond Blender and whizz till you have a smooth and instant sorbet.

– Taste and adjust the seasoning as required. Do this fast before it melts.

– Freeze if having later or else serve immediately.


Zuppa Inglese (Italian dessert layering of custard and sponge cake)

Zuppa Inglese (Italian dessert layering of custard and sponge cake)

Zuppa Inglese (Italian dessert layering of custard and sponge cake)



For the Sponge Cake

– Eggs – 5 (at room temperature)

– Sugar – 150 gms

– Flour – 75 gms

– Cornflour – 75 gms

– Vanilla extract – 1 teaspoon


To Soak the Sponge

– Water – 200 ml

– Sugar – 100 gms

– Whisky – 200 ml


To Make the Basic Custard

– Milk – 200 ml

– Cream – 250 ml

– Vanilla Pod – 1

– Egg Yolks – 6

– Sugar – 150 gms

– Flour – 50 gms


To Make the Chocolate Custard

– Basic Custard – 1⁄2 part

– Dark Chocolate – 100 gms (melted)


To Make Vanilla Custard

– Basic Custard – 1⁄2 part


To Make Chocolate Sauce

– Cream – 200 ml

– Dark Chocolate – 150 gms


Note: To avoid ‘film formation’ on the surface of the custard, cover with a disc of baking paper. If you are not using it right away you can let it cool, cover it in contact with plastic wrap and store in refrigerator.




For the Sponge Cake

– Pre heat the oven to 180° C. Using the KitchenAid Stand Mixer, whisk together the eggs and sugar until smooth.

– Then add the sifted flour and cornflour and fold them in. Add the vanilla extract and mix well with a few swift strokes.

– Continue to work with the spatula for a few minutes. Pour the mixture into a cake mold and bake in the oven at

180° C for 30 minutes. Allow it to cool.

– To soak the sponge, heat the sugar and water in a saucepan, till dissolved. Cool and add the whisky.

– To make the basic custard, open a vanilla pod, scrape the seeds and add to the milk and cream in a large pot. Bring to a gentle boil, take it off the heat and allow the vanilla to infuse for about 10 minutes.

– Use the KitchenAid whisk to beat the egg yolks and the sugar till white and frothy. Continue to beat and add a third of the warm vanilla milk and cream. Stir in the sifted flour, mixing it in little by little. Now add this to the remaning vanilla cream in the saucepan and mix well.

– Divide this basic custard into 2 parts.

– To make the chocolate custard, mix over a double boiler till thick.

– To make vanilla custard, simmer the basic custard on low heat for a few minutes till thick, continuing to whisk to avoid lumps.

– In a saucepan, heat cream with chocolate. Before serving, cover the dessert with warm chocolate sauce.


Assembling the dessert

– Cut the sponge into discs. Soak the discs with whisky water.

– Place a disc of the sponge cake on a plate, and then, using a pastry bag, pipe some of the chocolate custard over it.

– Then cover with the second disc of sponge cake, pipe over a layer of vanilla custard, cover with the last soaked disc and the final layer of chocolate custard. Store in refrigerator until ready to serve.



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