chocolate hour

asian dessert 2

Room amenties@ IBG

mint macarons
mandarin macarons
raspberry macroons

meeting rooms buffet

IBG meeting room buffets

chocolate showpiece@ Ibg

Hi Tea buffet in Baradri at Rambagh Palace Jaipur

First cut new asian dessert menu IBG

Yuzu crème brulee /Matcha ice cream /sake scented strawberry 

Yuzu crème brulee

Matcha ice cream

Orange crisp

Sake scented strawberry  

Meringue stick




Azuki chocolate fondant with black sesame and brulee banana

Azuki chocolate fondant

Azuki jelly

Kuro Goma ice cream

Passion gel

Brulee banana

Dark chocolate soil

 




Green tea cake / white chocolate Namelaka/berry compote

Green tea cake

White chocolate Namelaka

White chocolate soil

Green tea crisp

Black Berry compote







 

Manjari Chocolate tart with Ivorie white chocolate parfait and Jivara milk chocolate crème brulee

Hazelnut Sweet Paste

400gm                         Butter

6gm                             Salt

250gm                         Icing sugar

85gm                           Hazelnut powder

130gm                         Eggs

665gm                         Flour

Cream butter and sugar till light and fluffy.

Add the eggs slowly

Fold in the flour and hazelnut powder.

Freeze and shape into a tart by line in a mould and bake @ 180 °C

Ganache

500gm                         Cream

320gm                         Dark couveture 70%

320gm                         Milk couveture 70%

40gm               Butter.

Method:

Boil cream and add to the dark and milk coverture and mix

Allow to set at room temperature.

White chocolate mousse

100gm                         white Chocolate

2nos                             egg yolk

10gm                           castor sugar

50 ml                           milk

90gm                           whipped cream.

 

Method:

Prepare a custard with egg, sugar and milk cook I till 82 °C.

Add to the chocolate cut in small pieces.

Cool down the mixture at 27-30 °C.

Fold in the whipped.

Pipe in a cone and freeze at -18c. 

Jivara milk chocolate crème brulee

180gm             milk

600gm             cream

180 gm            egg yolk

140gm             sugar

20 gm gelatin

Prepare custard with egg, sugar and milk and cream cook I till 82 °C

Add ice water soaked gelatin.

Mix well and freeze in desired mould at       -18°C

Assembly

Fill the tart with ganache.

Serve with crème brulee and parfait.

Finish with gold leaf.

Strawberry short cake IBG way on Fourth of July menu

Sweet, fragrant strawberries , just in time for making strawberry shortcake, a classic summer treat that can star on your Fourth of July dessert menu . There's really nothing quite like the taste of homemade shortcake, and in this recipe, the hint of orange zest makes it extra bright. we at IBG tried to with it a mordern twist and plated it in two diffrent ways.

short cake
creme patissiere
raspberry meringue
wild berry jelly
white chocolate dust
mirco basil
strawberry glass
fresh strawberry

short cake (a)

short cake (b)

coffee break IBGMP

Standard set up

Arabic set up