Ingredients:
500 gms Sugarfree dark chocolates
1 L Almond milk
100 gms Fresh raspberry
250 gms Cream cheese
100 gms Icing sugar
200 gms Oats
150 gms Dry berry powder
Method:
Blend all the aforementioned ingredients till it becomes smooth. Garnish with fresh raspberry and icing sugar, and serve it in a glass. The recipe is for a minimum serving of five portions.
Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.
Pour the pudding in individual serving dishes and garnish with the peach compote. Serve warm or cold.
Assemble the cheesecake and crust mix to your desired presentation.
Recipes from one of the first Indian chefs to win a coveted Michelin star
This recipe brings together two of my favourite ingredients – chocolate and pastry.
One of my favourite baked yogurts; good for breakfast or even a quick dessert. The sweetness of berries are very nicely complemented with the creaminess of yogurt.