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Al Jalsa is the perfect place to unwind and enjoy a delicious selection of desserts while enjoying a cup of your favourite brew. The delightful experience is enhanced by the legendary Ritz-Carlton service, creating a stylish ambiance for hotel guests and visitors alike to mix and mingle.

Pistachio Sponge: With the paddle attachment mix the pistachio paste, sugar, eggs and almond paste until tripled in volume. Meanwhile whisk the egg white while gradually adding the sugar. Once the egg whites have tripled in volume carefully fold into the Pistachio mix lastly fold in the flour.

Chocolate Mousse: Heat the englaise to 60C mix in the previously hydrated gelatin and make a ganache with the white chocolate. Once at 45C fold in the previously whipped cream.