ELEVATE YOUR SWEET TOOTH WITH THESE HEALTHY DESSERT RECIPES FROM PATINA MALDIVES
Patina Maldives, nestled in the heart of paradise is surrounded by the azure blue waters of Fari Islands. The resort offers 90 contemporary one- to three-bedroom Beach and Water Pool Villas, alongside 20 Fari Studios, all of which embody a harmony of sanctuary and stimulation. Guests can immerse themselves in a new expression of island life through thoughtful tailor-made wellness journeys, interactive music programmes, captivating culinary experiences and much more.
These sweet and healthy recipes embody Patina Maldives’ commitment to promoting health and well-being and exciting news awaits those planning a visit to the resort during the holiday season. Guests can immerse in the culinary world with cooking classes, hosted by the accomplished culinary team where visitors will have the privilege of learning firsthand from seasoned specialists, ensuring an unforgettable and educational experience.
Embrace a healthier beginning to the new year by exploring the creation of the following recipes in your own kitchen.
Chef John Bakker – Culinary Director at Patina Maldives
SUGAR-FREE TIRAMISU
Ingredients
White Sponge
- Egg White-270g
- Monkfruit Sugar-75g
- Egg Yolk-180g
- Monkfruit Sugar-75g
- Cake Flour-225g
Preparation
- Whip 270g egg white plus monkfuit sugar together to create a fluffy meringue.
- In a double boiler, mix 180g of egg yolk with 75g of monkfruit sugar till it turns light in colour and the sugar melts, forming a sabayon.
- Fold the two mixtures together, then add flour.
- Bake at 180°C for 8 to 10 mins.
SUGAR-FREE TIRAMISU MIX
Ingredients
Coffee Syrup
- Water-500g
- Nescafe powder-50g
- Water-500g
- Monk fruit sugar-50g
- Egg yolk-180g
- Mascarpone-75g
- Whipped cream-225g
- Gelatin-9g
- Vanilla essence-9g
Preparation
- Mix all the ingredients in the coffee syrup and boil.
- Boil water and sugar to 118°C
- Add the bloomed gelatin, then the mascarpone and vanilla extract.
- Lastly, fold in the whipped cream.
VEGAN DOUBLE CHOCOLATE FUDGE CAKE
Ingredients
Chocolate Sponge
- Flour-240g
- Salt-3g
- Brown sugar-200g
- Cocoa powder-30g
- Baking soda-6g
- Baking powder-2.5g
- Oil-55g
- White Vinegar-17g
- Vanilla-5g
- Cold Water-225g
Preparation
- Mix all dry ingredients and wet ingredients together.
- Slowly add the liquid mixture to the dry mixture and whisk till it becomes homogenous.
- Put 1kg of mixture on a 60×40-inch tray. Bake at 170°C for 12 to 15 mins.
Vegan Chocolate Glaze
Ingredients
- Manjari dark chocolate 64%-100g
- Trimoline-10g
- Vegan cream-70g
Preparation
- Heat the cream and trimoline together until it reaches 80°C.
- Remove from heat and pour over the dark chocolate, stirring with a rubber spatula until the chocolate is melted.
- Emulsify the mixture using a hand blender. Let it cool to a temperature of 35°C.
Vegan Chocolate Mousse
Ingredients
- Trimoline-10g
- Vegan liquid cream-200g
- Manjari dark chocolate 64%-190g
- Semi-whipped-190g
Preparation
- Boil the liquid cream and trimoline. Pour on top of the chocolate and mix properly.
- Once the mixture reaches 35°C, fold in the semi-whipped cream.
Vegan Fudge Ganache
Ingredients
Dark chocolate-250g
Flora vegan cream-300g
Flora vegan butter-50g
Trimoline-12g
Preparation
- Boil the liquid cream and trimoline. Pour on top of chocolate and vegan butter.
- Make a smooth emulsion.
KETO-FRIENDLY PEANUT BUTTER MOUSSE
Peanut Butter Mousse
Ingredients
- Whipped cream-120g
- Cream cheese-115g
- Sugar-free peanut butter-40g
- Monkfruit sugar-30g
- Vanilla essence-2g
Preparation
- In a medium bowl, whip the cream until it holds stiff peaks. Set aside.
- In another medium bowl, beat together the cream cheese and peanut butter until smooth and creamy.
- Add the sweetener and vanilla.
- Add a pinch of salt.
- Beat until smooth.
- If the mixture is too thick, add 2 tablespoons of heavy cream to lighten it and beat until combined.
- Gently fold in the whipped cream until no streaks remain. Spoon or pipe into little dessert glasses.
Almond Crumble
Ingredients
- Desiccated coconut-100g
- Almond powder-100g
- Almond slices-100g
- Butter-100g
- Monk fruit sugar-100g
- Salt-2gm
- Almond Milk-30g
- Orange Zest-1g
Preparation
- Soften the butter. Add vanilla essence and orange zest, followed by all the dry ingredients.
- Spread on the tray in the shape of crumbles.
- Bake at 180°C for around 10 to 15 mins (for a light brown, golden colour).
