Nestled in the heart of paradise, Patina Maldives is a haven surrounded by the azure blue waters of the Fari Islands. This luxury resort offers a unique blend of sanctuary and stimulation with its 90 contemporary one- to three-bedroom Beach and Water Pool Villas and 20 Fari Studios. Beyond the stunning accommodations, Patina Maldives offers an array of experiences that will tantalize your senses and delight your taste buds.
In this culinary adventure, we’ll explore the delectable creations of Chef John Bakker, the Culinary Director at Patina Maldives. From sugar-free tiramisu to vegan double chocolate fudge cake and keto-friendly peanut butter mousse, we’ll dive into the world of indulgent yet healthy treats that await you at this paradise retreat.
Sugar-Free Tiramisu: A Guilt-Free Delight
White Sponge Bliss
Indulge in the guilt-free pleasure of a sugar-free tiramisu with this exquisite recipe that starts with a heavenly white sponge.
The ingredients you’ll need for this delightful white sponge include:
- Egg White – 270g
- Monkfruit Sugar – 75g
- Egg Yolk – 180g
- Monkfruit Sugar – 75g
- Cake Flour – 225g
Preparation:
- Whip 270g of egg white and monkfruit sugar together to create a fluffy meringue.
- In a double boiler, mix 180g of egg yolk with 75g of monkfruit sugar until it turns light in color and the sugar melts, forming a sabayon.
- Fold the two mixtures together, then add the cake flour.
- Bake at 180°C for 8 to 10 minutes.
Sugar-Free Tiramisu Mix: A Divine Blend
To complete your sugar-free tiramisu, let’s create the perfect blend with this sugar-free tiramisu mix.
Ingredients for the mix:
- Coffee Syrup
- Water – 500g
- Nescafe powder – 50g
- 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: A Plant-Based Delight
Chocolate Sponge Extravaganza
If you’re a chocolate lover and looking for a plant-based delight, this vegan double chocolate fudge cake is a must-try.
Ingredients for the 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 until it becomes homogeneous.
- Put 1kg of mixture on a 60×40-inch tray. Bake at 170°C for 12 to 15 minutes.
Vegan Chocolate Glaze: The Icing on the Cake
Give your vegan double chocolate fudge cake the perfect finishing touch with this luscious vegan chocolate glaze.
Ingredients for the glaze:
- 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: A Silky Indulgence
Elevate your vegan double chocolate fudge cake with a velvety vegan chocolate mousse.
Ingredients for the mousse:
- Trimoline – 10g
- Vegan liquid cream – 200g
- Manjari dark chocolate 64% – 190g
- Semi-whipped cream – 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: A Decadent Finish
Complete your vegan masterpiece with this rich and decadent vegan fudge ganache.
Ingredients for the ganache:
- 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: A Low-Carb Delight
Peanut Butter Mousse: A Keto Dream
For those on a keto journey, indulge in the creamy goodness of this keto-friendly peanut butter mousse.
Ingredients for the mousse:
- 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: The Perfect Crunch
Add a delightful crunch to your keto-friendly peanut butter mousse with this almond crumble.
Ingredients for the crumble:
- 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 minutes (for a light brown, golden color).
Conclusion: Savor the Flavors of Patina Maldives
Patina Maldives is not just a luxury resort; it’s a culinary paradise where you can indulge in exquisite sugar-free tiramisu, vegan double chocolate fudge cake, and keto-friendly peanut butter mousse. Chef John Bakker and his team have crafted these culinary delights to offer a taste of paradise in every bite. Whether you’re a health-conscious traveler or a food enthusiast, Patina Maldives has something special waiting for you. Plan your visit, explore these recipes, and embark on a journey of gastronomic delight in the heart of Fari Islands. Paradise is just a forkful away.
