Phool Surprise

Phool Surprise is a signature dessert from chef Kunal Kapur which was showcased on MasterChef TV program. I was awestruck when I saw this program as the Phool surprise was really so beautiful and awesome. I was so impressed that I wanted to try it out, though I knew it would a tough task. After couple of attempts I was able to prepare it although its not as perfect as the actual recipe. I have also uploaded the video of the petals opening from my recipe. This recipe has four components, first one berry cheesecake, second one crispy ghevar, third one white chocolate petals and finally french vanilla & turmeric flavored custard. I have shared the Ghevar recipe separately and remaining three recipes are part of this recipe. This dessert is as delicious as beautiful. Berry cheesecake gives a sweet and sour tingling taste to otherwise sweet chocolate and custard. It could look like a daunting task however if you have patience you can certainly make this recipe and surprise your friends and family with it. Some important aspects of the recipe are mentioned in the recipe notes so please read them before you start preparing this recipe. 


Phool Surprise
Print Recipe
Servings Prep Time
2 Flowers 30 Minutes
Cook Time
55 Minutes
Servings Prep Time
2 Flowers 30 Minutes
Cook Time
55 Minutes
Phool Surprise
Print Recipe
Servings Prep Time
2 Flowers 30 Minutes
Cook Time
55 Minutes
Servings Prep Time
2 Flowers 30 Minutes
Cook Time
55 Minutes
Ingredients
For Berry Puree
For Berry Cream Cheese Cake
For French Vanilla Turmeric Custard
For White Chocolate Petals & Plating
Instructions
For Berry Puree
  1. In a sauce pan, add berries, brown sugar, orange zest, orange juice, fresh grated nutmeg powder, cinnamon powder and salt and cook at medium heat until it gets mussy and thick consistency.
  2. Once its done, strain berry mixture using big strainer in a pot, mix agar agar in it very nicely and cook it until it comes to boil. Turn off the heat and allow to cool down to room temperature. Meanwhile, take some ice cubes in a mixing bowl, place another mixing bowl over ice cubes. Add heavy whipping cream and 3 tbsp sugar, whisk using hand mixture at low power setting until the cream reaches stiff peaks. Once done, keep it in to fridge.
  3. In another mixing bowl, beat cream cheese, vanilla extract and sugar till creamy texture. Add berry puree with cream cheese mixture and beat it using hand mixer until it gets mixed nicely, do not over mix.
  4. Line a 8'' round cake pan with clear plastic wrap and keep aside. Take out whipped cream from fridge and add little by little to the berry mixture and fold it slowly and carefully until all the cream is added. Transfer it in to cake pan and spread evenly. Keep it into freezer for 1-2 hrs or more.
For French Vanilla Turmeric Custard
  1. To make Turmeric custard, In a sauce pan add milk, cream, little salt,turmeric powder and vanilla extract and heat. Meanwhile whisk egg yolks, sugar and corn starch in a mixing bowl till it gets mixed nicely.
  2. Once milk and cream comes to boil, take it out from heat. Pour slowly into the sugar and egg yolk mixture and whisk vigorously. Pour the whole mixture back into sauce pan and cook till it gets semi thick consistency. ( It should neither be very thick nor very thin)
  3. Turn off the heat and strain using big strainer. Transfer it in to microwave safe bowl. Cover it and keep in to fridge to be used for plating later on.
For White Chocolate Petals & Plating
  1. To make white chocolate petals, you would need 2 thick plastic 8"x 11'' sheet (I used pocket plastic folders for school supplies, you can also use OHP sheets), parchment paper, 2 thick paper petal of 6''x 1'' stencil, and tissue paper roll to make curve. Grate white chocolate using grater or just chopped them and keep in metal mixing bowl.
  2. I have used double boiler process to melt the chocolate. For this you would need a sauce pan smaller in diameter than the bowl in which you plan to melt the chocolate. Fill the water in sauce pan about one inch lower from the top edge and bring it to boil. Once it starts boiling, bring the temperature setting to low heat. Place the chocolate bowl on top of sauce pan. (Reserve some chopped chocolate to use for tampering chocolate.) Ensure water level is about an inch lower than the chocolate bowl. Stir the chocolate regularly till all chocolate melt nicely. Take off the chocolate bowl from the sauce pan. Stir slowly by adding reserved chocolate little by little. Keep stirring till chocolate goes to lukewarm state.
  3. Spread some thin layer of tempered chocolate on plastic sheet using palette knife evenly. Wait for about 45 sec to one minute till chocolate gets dry basically when you touch it, it should not stick on your finger. Cut two round shape chocolate little bigger than your ghevar size using cookie cutter. Place parchment paper over it, keep a heavy object on it and place it into the fridge for 45 sec. Once settled, take out the round chocolate and place it in a plate and place it back in fridge. The remaining chocolate can be reused for making petals after melting it again. To make petals, spread a thin layer of chocolate on other plastic sheet and wait for a minute till chocolate gets dry. Cut the chocolate petals with the help of paper stencil using knife as many possible on the sheet.
  4. Cover with parchment paper and roll it on a mid size paper towel roll. Hold it with hand for about 30 sec and place it along with paper towel roll into the fridge for 45 sec. Take it out from fridge and slowly disengage petals from the sheets.
  5. Add the broken chocolate in tampered chocolate bowl and put on hot sauce pan to melt again for making more petals. Arrange the chocolate petals on tissue paper and spray golden food color mist only inside of the petals. Let it dry. Once it gets dry up keep it into fridge.
  6. Make total 35 petals following the same process and keep into fridge till ready to assemble.
  7. For making this dish, you will need 4 Ghevars. Please follow my Ghevar recipe.
  8. Take out the cream cheesecake from freezer and cut using small cookie cutter in round shape.
  9. To assemble the chocolate flower, use a 6'' round spring-form cake pan without bottom. Place the cake pan at the center of the serving bowl, fix it using some dough from outside at 4 places so that it does not move. Take out the petals and round chocolate base from the fridge. Put little melted chocolate in center of serving bowl and place the round chocolate base on it. Stick one by one petals using melted chocolate carefully until half sphere is ready. Once half way petals sticks, put two ghevars and one cut cheesecake on it carefully. Put some blueberries and one raspberry on it. Decorate with mint leaves.
  10. Stick rest of petals following the same process till fully covered with petals in spherical form. Once its done, place the serving bowl into the fridge for 45 sec so that the chocolates gets stick and shape holds without the cake pan.
  11. Take out phool surprise from fridge. Slowly remove the dough from outer side and carefully release the spring from cake pan and take it out. Beautiful phool surprise is ready to be served.
  12. Reheat the custard for 45 sec. Pour it in to small tea pot. Slowly pour the lukewarm custard around the petals and see the magic.
  13. As the petals open slowly, I am sure people would say WOW!!
  14. Serve it to your loved one. I am sure they would love it.
Recipe Notes
  • Do not spend too much time while cutting the petals because if it gets dried too much, it would not get the curve shape and break down. 
  • You can make custard and chocolate petals ahead of time and keep into fridge.
  • Assemble the chocolate petals before serving.
  • Take out cream cheesecake from freezer just before assembling it.
  • Reheat the custard 45 sec or until lukewarm before serving.
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