73 woman this month | December 2011 | Savour Your Sweets KEMPINSKI GRAND AND IXIR HOTEL Bahrain City Centre Kempinski Grand and Ixir Hotel Bahrain City Centre brings to the kingdom an incredible array of delectable dining options from across the globe. Nestled in the heart of Bahrain’s fashionable Seef District, Kempinski Grand and Ixir Hotel Bahrain City Centre offers a total of eight signature restaurants and lounges. T-Spoon is an exclusive café, located on the ground floor of the Kempinski Grand Hotel, featuring the finest selection of teas and coffees together with a delectable array of savouries and handcrafted cakes and pastries. With direct access from the Bahrain City Centre mall, T-Spoon is also home to the legendary Gerbeaud confectionary from Budapest, bringing the world renowned flavours of Esterhazy and Dobos cakes to delight the sweet tooth. The café offers the finest Tea Library with leaves and infusions from around the world, carefully selected to offer an extensive menu, including fruit teas and organic teas that can be teamed with divine pastry delights straight from the Kempinski Grand and Ixir Hotel Bahrain City Centre's pastry kitchen and special tea-infused desserts. Kempinski Grand and Ixir Hotel Bahrain City Centre's executive pastry chef — Alexander Haebe — shares with WTM readers his special recipe for European Zwetschgen (Plum) Crumble. The recipe makes at least 20 pieces using a 60 x 40 cm tray. Ingredients for the crumble dough: 500g flour, 125g butter, 20g dry yeast (or 40g fresh yeast), 62g sugar, 7.5 g salt, 250ml milk and one free range egg. Method: To make the crumble dough, mix the flour, yeast and milk together. Allow the dough to rest for 10 minutes, add the egg and soft butter and mix and when it loosens from the mixing bowl, the dough is ready. Ingredients for the crumble: 250g sugar, 250g flour, a little vanilla, 180g melted butter. Method: Mix all of the ingredients together by hand to make the crumble, my tip is to use a large sieve to push the mixture through to make the pieces all the same size for consistency. Ingredients for the filling: 1.5 kilo of fresh, clean, washed plums with the stones removed and the plums sliced into equal pieces. To complete the dish: Roll out the dough to the size and shape of the tray; sprinkle a little almond powder on top and set the sliced plums on top with flesh sides up. Put 400/600g on top of the plums to cover them, prove until the cake doubles in size and bake at 180 degrees for approximately 20-25 minutes. When cooked, remove from the oven and drizzle over a little melted butter and finally sprinkle with a little cinnamon sugar to taste. Call 17 171-000 or visit www.kempinski.com/bahrain
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