Satisfy your sweet cravings

Try out the delectable array of contemporary desserts prepared with love by Chef Reif Othman

Sweets! It is a temptation that is very difficult to resist. And when it is presented in mouth-watering style, it is truly irresistible. And this is what Chef Reif Othman, Director of Culinary at PLAY Restaurant + Lounge in Dubai loves doing. For a foodie, it's a dream job - creating all the delicious dishes and desserts that are served at PLAY. He has also become the talk of the town for his signature Mediterrassian cuisine that includes innovative recipes and combinations.
Othman says, "Contemporary desserts are popular with customers in Dubai. Our top seller is our sneaker bar, a scrumptious pistachio chocolate bar served with caramelised pistachio and pistachio ice cream. Another favourite is chocolate fondant, Nut Conscious which oozes in the centre with peanut butter and when garnished with vanilla ice cream gives a sensational result."
Othman admits his favourite dessert is Apple of my Eye. "It's the only dessert in which less sugar is used. I just love apples. It is a lavish warm cinnamon honey apple with dates served with rosemary ice cream."
Chef Othman adds, "Well, everyone has their version of making apple pie. I use organic wild honey from Ireland and dates. These two ingredients act as a substitute for sugar. It is light and clean as well."
So, what is his take on Mediterrassian cuisine, he replies, "I use French technique in my cooking using all protein and some produce from the Mediterranean Sea and land plus South Asian inputs. I come from Singapore and am a strong supporter of Japanese products. I use spices and Japanese ingredients in my cooking. The result is Mediterrasian."
Othman's advice to people who love to dabble with desserts, "Think out of the box, work with good products and lastly have fun with it. Sometimes mistakes can even be perfect."- suchitra@khaleejtimes.com
Recipe: Apple of my eye

CAKE MIX
Ingredients
Plain flour 35 gms
Cake flour 40 gms
Baking powder 1 tsp
Sugar 2 tbsp           
Cold butter cubes 60 gms
Eggs 1           
Milk 108 gms
Vanilla extract 0.5 gm
Method
In the blender, combine flours, baking powder, sugar and butter.
Blitz until sandy consistency.
Add in eggs, then slowly add milk until well combined.
Add in vanilla and orange zest.
Sprinkle roasted almond flakes when cooking in the oven.
ROSEMARY ICE CREAM
Ingredients
Rosemary leaves 4 gms
Cream (1) 500 gms           
Milk 250 gms
Organic honey niaouli 100 gms
Sugar 100 gms
Dextrose 100 gms
Super neutrose 4 gms
Cream (2) 500 gms           
Method
Bruise the rosemary leaves and combine in cream (1), milk, honey and bring to 40 degrees C.
Mix in a bowl sugar, dextrose and super neutrose and add into liquid. Bring to 85 degrees C.
Take it off from fire and let it infuse overnight.
Strain the mix and add cream (2). Pour into paco jet until the line mark.
Freeze completely and pacotize it.
INFO: Location: 36th Floor, H Hotel, 1 Sheikh Zayed Road, Dubai. For reservations: 04 336 4444,  info@playrestaurants.com

• Food and Dining