Dessert Cups and Single Serving Treats

When you grab a dessert cup, you should not have to settle for long shelf lives or artificial stabilisers. I make these fresh, relying on real dairy cream and house-made fruit compotes rather than bottled syrups or vegetable fats. It is the difference between eating something that was sitting in a fridge for a week and something prepared with intention, specifically for your craving today.

I treat every single-serving jar and cup as a micro-project. Whether it is a layered trifle, a silky panna cotta, or a rich chocolate mousse, the principle remains the same, which is that baking is a science, not 'andaze' (guesswork).

Since I work on a pre-order basis from my Mulund kitchen, you will not find mass-produced, chemically preserved sweets here. I use vegetarian setting agents for my panna cottas and trifles, making them accessible even if you avoid gelatin. You will taste the difference in the fruit components as well. I use fresh fruit compotes cooked in small batches, capturing the natural acidity and sweetness of the season, from mango and jamun to whatever is local and fresh.

If you are looking to sample a new flavour without committing to a full cake, these cups are the ideal entry point. They are sized for individual portions, usually 200ml for the standard jars or smaller shots for tasting. Because I do not use preservatives, I recommend enjoying them within 48 hours for the best texture and flavour profile. For those who want to see what my kitchen is about, I host 'Sample Sundays' from 4-6 PM at the store, where you can grab a few of these treats and see why I insist on using only real butter and pure couverture chocolate.