Elsa Angel Rose
Not Bebinca, Serradura or Dodol, this year, chefs and bakers are hoping to see more new and wild versions of desserts on the Christmas table. Global desserts are being ‘Goanised’, while not forgetting the traditional favourites like bebinca and serradura; this festive season is all about experimentation, fusion, and creating bold new flavours. For foodies and adventurous eaters, this Christmas promises an enthralling experience as cafés and bakeries roll out exciting and innovative desserts.
GLOBAL DESSERTS GOING GOAN WITH TIRAMISU VARIATION
“The world over, Marsala wine or Kahlua is used to make Tiramisu. However, the coffee-infused Feni cocktail brings an equal and even richer flavour to the tiramisu. Who would think of feni in a Tiramisu? It’s just fabulous,” shared Oliver Fernandes, Co-founder of Cinco & The Goan Kitchen. Oliver was keen on emphasising the versatility of Perad (Guvava fudge) and how it can complement the taste of desserts when used suitably. He added, “This year, we also have a Cinnamon-mascarpone trifle with Perad and Bolinhas crumble along with rum-soaked raisins. The colour and the texture of this one would be tantalising and so Goan.” This Christmas, global desserts are being Goanised. To “Goanise” a dessert, distinctive Goan flavours and techniques that reflect the state’s tropical ingredients and rich culinary heritage are incorporated. Coconut milk or coconut cream can be used to replace traditional dairy, while palm or coconut jaggery adds a caramel-like sweetness. Cashew nuts, a major Goan export, bring a crisp texture, and ingredients such as kokum, nutmeg, cinnamon, and clove introduce a warm taste. Oliver said, “We simply love ‘Goan-ising’ things as much as possible, and so Christmas this year was another reason to incorporate Goa into our otherwise global selection of goodies. Goan sweets have a unique spectrum of flavours; whether it is Bebinca, Piangre, or Perad, they are all so versatile. This gives so much room to experiment and incorporate to create a world-class dessert.”
DARK CHERRY CHOCOLATE BARK CAKE Bebinca Chef Rodwin, founder of Boulangerie and Patisserie café, shared that this year’s attractive Christmas desserts include “Dark Cherry chocolate bark cake and on a healthier side sugar-free vanilla and strawberry pannacotta.” To prepare a Dark Cherry Chocolate Bark Cake, you need the basic ingredients of a rich chocolate genoise along with a smooth ganache. The genoise consists of flour, corn flour, dark cocoa powder, eggs, sugar, and melted butter, which form the light, structured base of the dessert. For the ganache, you will need 54% dark chocolate, unsweetened cream, and butter to create a rich, glossy chocolate finish for the cake. Chef Rodwin shared, “Cooking the foamed mixture at 40 degrees Celsius is important to achieve the appropriate texture. Gently folding the dry ingredients will give a soft texture. Spreading the mixture evenly over a Swiss roll baking tray is also important.”
SUGAR-FREE VANILLA AND STRAWBERRY PANNACOTTA
Definitely not going to forget the health freaks, even while we innovate and play around with the dishes. The sugar-free Vanilla and Strawberry Pannacotta by Chef Rodwin comes to the rescue for people who do not want to consume sugar. To make the sugar-free vanilla and strawberry panna cotta, you will need unsweetened cooking cream, milk, stevia, a vanilla pod, strawberries, and either gelatin or a vegetarian option such as agar agar, with the gelatin or agar agar first being hydrated. The chef explained, “The cream and milk are heated, and the hydrated gelatin or agar agar is then melted and mixed into the warm cream mixture before pouring it into the desired cups. The panna cotta is chilled for 4 hours and then served with the strawberry compote.
OTHER FESTIVE INNOVATIONS FOR THE CHRISTMAS TABLE
The new varieties of other desserts which are being tried include “a ‘Spiced Christmas Steamed Pudding’, made using egg, milk, sugar, canned fruits, caramel, cinnamon, cloves, and anise seed powder, and a ‘Spiced Rum Tender Coconut Seradura’, which consists of rum, tender coconut paste, gelatin, whipping cream, milkmaid, and Marie biscuits,” said Alphie Pereira, a culinary director from Porvorim. The main ingredients which stand out, quoting Periera, include “Ingredients like star anise, pineapple, spiced rum, cinnamon powder and more.” This year, he is focusing on presentation with natural wood waste. While much-loved classics like bebinca and serradura continue to hold their place on the festive table, chefs and bakers are visibly reimagining desserts through a Goan lens. These inventive creations make this festive season an unforgettable treat for every kind of desse
Dining and Cooking