Celebrate the Flavours of Summer With These 5 Dessert Recipes

Last Updated:

Each recipe is crafted to elevate your summer table with finesse and flair.

White Chocolate Mousse With Darsaan
White Chocolate Mousse With Darsaan

This vibrant collection of recipes brings together indulgent textures, seasonal freshness, and playful twists on familiar favorites. From the silken richness of White Chocolate Mousse with honey-tossed Darsaan to the creamy, fruity delight of Mango Panna Cotta, these desserts are designed to refresh and impress. For savoury lovers, crispy Honey Chilli Lotus Stem and Golden Fried Fish offer satisfying crunch with a punch of bold flavor. And to round it all off, a chilled glass of Summer Fresh—a citrus-kissed sugarcane cooler—keeps things light and zesty. Each recipe by Chowman is crafted to elevate your summer table with finesse and flair.

related stories

    White Chocolate Mousse With Darsaan

    A silken white mousse that melts on your tongue, layered with golden, crunchy Darsaan and fresh strawberries bursting with sweetness.

    Ingredients:

    Milk – 24.5 ml

    Fresh Cream – 53.6 gm

    Sugar – 3.8 gm

    White Chocolate – 61.3 gm

    Gelatin – 2.1 gm

    Whipped Cream – 30.6 gm (rigorously whipped)

    Salt – 0.3 gm or to taste

    Butter – 4.6 gm

    Vanilla Essence – 0.3 gm

    Darsaan – ½ piece

    Strawberry – 1 whole, fresh

    Method:

    In a saucepan, add milk, fresh cream, and sugar. Gently heat under 70°C, stirring lightly (avoid aeration).

    Add vanilla essence.

    Remove from heat and stir in crushed white chocolate until melted.

    Add bloomed gelatin (pre-mixed with water) and butter. Mix gently.

    Pour the chocolate mix into the whipped cream (do not reverse).

    Gently fold (turn-and-fold method) until incorporated.

    Add salt and strain to remove any gelatin residue.

    Tap to spread evenly, cover with cling wrap, and refrigerate until set.

    For the Honey-Tossed Darsaan:

    Fry Darsaan until crisp.

    Prepare honey syrup and mix with white sesame seeds.

    Drizzle syrup over the fried Darsaan and gently mix.

    To Serve:

    Top the set mousse with the Darsaan.

    Garnish with sliced strawberries and mint leaves.

    Mango Panna Cotta

    A summer delight—creamy mango panna cotta layered with ripe mango chunks and a refreshing hint of mint.

    Ingredients:

    Milk – 28 gm

    Fresh Cream – 70 gm

    Sugar – 7 gm

    White Chocolate – 41 gm

    Gelatin – 2 gm

    Salt – to taste

    Mango Essence – 0.81 gm

    Butter – 6.1 gm

    Mango Cubes – 12 gm

    Mint Leaves – 1 pair

    Method:

    In a saucepan, heat milk, cream, and sugar gently (no vigorous mixing).

    Add mango essence and stir on low heat.

    Remove from heat, add gelatin water, and stir well.

    Refrigerate for 6–8 hours to set.

    For the Mango Layer (Compote):

    Combine mango pulp/chunks, optional sugar, and gelatin water.

    Heat gently until the mango softens into a thick pulp.

    Cool and refrigerate for 6 hours.

    To Assemble:

    Pipe the mango compote layer onto the chilled panna cotta.

    Add fresh mango cubes on top.

    Garnish with mint leaves.

    Honey Chilli Lotus Stem

    A nourishing, vitamin-rich dish featuring crispy lotus stem tossed in honey, light soy, and a hint of chili.

    Ingredients:

    Lotus Stem – 30 gm

    Honey – 8 ml

    Sugar – 0.1 gm

    Vinegar – 2 ml

    Ginger – 4.5 gm

    Spring Onion – 1 stem

    Refined Oil – 1 tbsp

    Cornflour – 20 gm

    Ketchup – 6 ml

    Light Soya Sauce – 2 ml

    Butter – 2 tbsp

    Method:

    Clean and slice lotus stem into diagonal rounds.

    Fry until crisp.

    In another pan, melt butter; add soy sauce, ginger, vinegar, sugar, honey, and ketchup.

    Add fried lotus stem and toss well.

    Sprinkle cornflour for desired texture and thickness.

    Garnish with chopped spring onions.

    Golden Fried Fish

    Crisp, golden-battered fish fillets—light, flaky, and irresistibly crunchy. Perfect with sweet chilli sauce.

    Ingredients:

    Beckti Fish – 195 gm

    Salt – 2 gm

    Refined Oil – 75 ml

    Broth Powder – 10 gm

    Sweet Chilli Sauce – 50 ml

    Potato Starch – 75 gm

    Maida – 25 gm

    Ajinomoto – 1 gm

    White Pepper – 1 gm

    Method:

    Clean and slice the fish.

    Prepare batter using salt, broth powder, sweet chilli sauce, potato starch, maida, and white pepper.

    Coat fish pieces thickly in batter.

    Deep fry in hot oil until golden and crispy.

    Remove and place on tissue to drain excess oil.

    Serve hot with extra sweet chilli sauce.

    Summer Fresh

    A refreshing cooler with the zing of Gandhoraj lemon and sugarcane juice—perfectly spiced for summer.

    Ingredients:

    Sugarcane Juice – 9 ml

    Salt – 0.2 gm

    Gandhoraj Lemon – ½ slice

    Ice Cubes – 4–5

    Cold Water – as required

    Ginger – 1 gm (julienned)

    Kaffir Lime Leaf – 1

    Chili Powder + Rock Salt – 0.5 gm (for glass rim)

    Method:

    Pour sugarcane juice into a glass, add salt.

    Add Gandhoraj lemon slice and ice cubes.

    Pour cold water and stir.

    top videos

    View all
      player arrow

      Swipe Left For Next Video

      View all

      Garnish with ginger juliennes and kaffir leaf.

      Rim glass with chili powder + rock salt mix for a spicy twist.

      News lifestyle » food Celebrate the Flavours of Summer With These 5 Dessert Recipes
      Read More
      PreviousNext