At Red Hot we’re famous for our desserts; head pastry chef, Darshan Choudhari is often referred to as our very own Willy Wonka, thanks to his incredible creations. From a 20-stone cake pop to a chocolate castle measuring 9ft tall, Darshan is constantly looking for his next culinary challenge. His latest task was to come up with a brand new range of desserts to add to our already extensive menu, and we’re pretty excited about the results…
Darshan says:
“We know how much people love the desserts at Red Hot – we’ve even seen guests enjoy an entire meal purely from the sweet counters! Our chocolate fountains, sundae stations and live pancake counters are always incredibly popular with kids of all ages, so we wanted to treat our sweet-toothed diners to something extra special this summer.
“I’ve put together a brand new dessert menu that we’ll be rolling out from September, with a new dish added every week. My team and I have really put our heads together to think of new and exciting treats that we know visitors to Red Hot will absolutely love; the only hard part will be deciding on your favourite!”
Darshan’s delectable new desserts include gingerbread and chocolate cake, citrus and white chocolate panacotta, mango and raspberry cheesecake, pear and raspberry symphony and traditional eton mess with summer berries (below). Yum! Let us know which one you’re most looking forward to by visiting our Facebook page.
And if that’s got your mouth watering, why not try one of Darshan’s recipes at home? Here’s how to make his famous banoffee pie.
Banoffee pie
Ingredients
300g plain biscuit crumbs
150g unsalted butter, melted
300g dulce de leche/condensed milk
5 bananas
300ml fresh double cream
80g sugar
100g dark chocolate flakes
Method
Add the melted butter to the plain biscuit crumbs. Mix well.
Spread the biscuit crumbs evenly on a baking tray and press down to create an even surface.
Pour over the dulce de leche/condensed milk to cover the biscuit mix.
Bake at 120°C for 20-25 min.
Once cool, leave to set inside the refrigerator.
Chop the bananas into cubes and spread on to the set surface.
Whip the cream and sugar together until it forms stiff peaks. Pipe the cream over the bananas and cut the pie into small cubes (using a warm, wet knife makes this easier).
Sprinkle with dark chocolate flakes and serve cool.