Five-star food: dessert recipes created by chefs from luxury hotels

The main course has been eaten and the plates have been cleared - now it’s time for dessert.

In our other five-star food guide chefs from luxury hotels have shared their favourite dinner dishes and below you can find recipes for some sweet treats.

Desserts on the menu include chocolate avocado mousse, Amalfi lemon tart, all-American chocolate chip cookies, comforting rice pudding and a drink-your-dessert tiramisu mocktail.

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Bon appétit!

Five-star food: ten main course recipes created by chefs from luxury hotels

Great British lockdown bake off: homemade bread and cake recipes

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Chocolate avocado mousse

Recipe by executive chef Craig Dryhurst from the Four Seasons Resort Maui.

Ingredients

• 4 ripe avocados
• 8 ounces organic maple syrup
• 2 teaspoons organic vanilla extract
• 4 ounces cocoa powder
• ½ teaspoon cinnamon
• 12 ounces fresh raspberries
• Chocolate shavings (for garnish)

Method

• Combine all ingredients in the blender, and blend until smooth and silky. Check sweetness at the end and adjust if necessary
• Portion out into containers and layer with five raspberries in each
• Top with chocolate shavings and a few more raspberries, and finish with a sprinkle of cinnamon

Amalfi lemon tart

Recipe by executive chef Theo Randall at the InterContinental London - Park Lane.

Ingredients for the pastry

• 250g plain flour
• 75g icing sugar
• 180g butter
• 2 egg yolks

Method

• Place the flour, icing sugar and butter in a food processor and mix until it resembles fine breadcrumbs. Add the yolks and pulse for 10 seconds. Pour into a bowl and bind it together by hand. Leave it to rest in the fridge for one hour
• Preheat the oven to 180°C. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes until golden in colour. Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes. Brush all over the inside of the case with egg wash to seal. Bake for another 5 minutes, then set aside

Ingredients for the filling

• Grated zest of 5 Amalfi lemons
• 150ml freshly squeezed Amalfi lemon juice
• 300g caster sugar
• 300g unsalted butter, chilled
• 6 whole organic eggs
• 9 organic egg yolks

Method

• Preheat the grill to high. For the filling, combine the lemon zest and juice, sugar and butter in a heavy-based saucepan and heat gently until the butter has melted and the sugar dissolved. Whisk the eggs and yolks together in a bowl, then add to the saucepan. Stir over a medium heat until the custard mixture thickens (make sure it doesn’t boil or the eggs will curdle). Still stirring, pour the filling into the tart case
• Place the tart under the grill and cook until black dots appear on the surface of the filling. Leave to cool and set before serving

All-American chocolate chip cookies

Recipe by the Ocean House in Rhode Island, USA.

Ingredients

• 1 cup, packed - light brown sugar
• 1/2 cup of sugar
• 1 cup or 2 sticks butter (unsalted; softened)
• 2 eggs
• 2 tsp coffee extract
• 2 1⁄2 cups all-purpose flour
• 1 tsp baking soda
• 1⁄4 tsp salt
• 2 cups semisweet chocolate chunks

Method

• Preheat oven to 350°F / 180°C
• Cream the light brown sugar and sugar in a small mixer with the paddle attachment
• Add the softened butter and mix to form a grainy paste
• Add the eggs and coffee extract, mixing until just blended. Do not overmix!
• Add the remaining ingredients and mix until just combined
• Drop cookies with a scoop onto a baking tray lined with parchment paper
• Slightly flatten each scoop of dough and bake for 8 minutes, rotating half way

Comforting rice pudding dessert

Recipe by the Royal Champagne Hotel & Spa in France.

Ingredients for the rice pudding

• 125g pudding rice
• 750ml milk of your choice
• 125g sugar
• 100g single cream
• Zest of 1 mandarin
• Zest of 1 lemon
• 1 vanilla pod
• ½ tonka bean
• 1 cinnamon stick

Method

• Rinse the rice with boiling water to remove excess starch
• Combine the milk, rinsed rice, sugar, zest of mandarin and lemon and all spices and bring to the boil
• Once boiled, lower heat to a simmer until the rice has softened
• Allow to cool and add desired amount of single cream to taste

Ingredients for the caramel sauce

• 500g sugar
• 150g glucose syrup (or honey)
• 650ml water

Method

• Boil the sugar and glucose syrup (or honey) with 150ml water over a high heat
• Let it boil until the caramel begins to brown in colour and add in the final 500ml of water
• Put in the fridge to cool and serve with rice pudding for a deliciously sweet dessert

Drink your dessert: tiramisu mocktail or cocktail

Recipe by Luca Angeli at the Four Seasons Hotel Milano.

Ingredients

• 3 tablespoons of vanilla ice cream
• 2cl liquid cream
• 2cl espresso coffee
• 2 teaspoons of sugar
• add Baileys or Kahlua for cocktail

Method

• Blend everything with 2 ice cubes
• Decoration: dusting with bitter cocoa

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