In the kitchen with Sohail Shamsuddin

In the kitchen with Sohail Shamsuddin

There’s always room for dessert with Sohail Shamsuddin, commis pastry chef at The Westin Dubai Mina Seyahi Beach Resort & Marina.

What can you tell us about your career journey so far?
My career began three years ago at Bab Al Shams Desert Resort. I learned so much at the prestigious resort. I subsequently moved to Dubai, where I perfected my plating skills. Currently, I am working in the pastry department at The Westin Dubai Mina Seyahi Beach Resort & Marina. It’s been an interesting journey.

How has your professional experience helped shape you into the chef you are today?
My professional experience has helped me a great deal because, as a chef, observation is key. You spend years alongside different chefs, learning core techniques and pushing yourself toward excellence. Education comes from practice, and practice makes perfect.

What are you cooking today?
It’s a sweet medley that combines green apple, vanilla and a spongy texture. Guests love it.

What are the main ingredients and products you are using these days?
You’ll always find chocolate, cream and butter in my kitchen. They are staples in pastry.

What important food trends have you noticed lately?
That’s an interesting question. In pastry, there’s growing demand for exotic flavors, deserts and cakes containing unusual spices.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
As far as I’m concerned, it’s quality above all else. Pricing is also important, and aftersales customer service matters too.


Ingredients for one portion

Apple mousse

  • 550g whipped cream
  • 500g apple purée
  • 50g sugar
  • 25g gelatin

Apple insert

  • 165g green apple purée
  • 100g green apples
  • 5ml lemon juice
  • 20g caster sugar
  • 5g gelatin
  • 30ml water

Chocolate for dipping

  • 500g Nestlé white chocolate
  • 250g cocoa butter
  • Dash of white food coloring

Chocolate soil

  • 90ml water
  • 240g sugar
  • 110g Nestlé dark chocolate

Micro sponge

  • 250g egg whites
  • 160g egg yolks
  • 160g sugar
  • 40g all-purpose flour
  • Dash of green food coloring

Cocoa butter spray

  • 300g cocoa butter
  • 20g green powder coloring

Kiwi apple gel

  • 100g fresh kiwis
  • 100g green apple purée
  • 30g sugar
  • 20g gel cream powder
  • A few drops of green food coloring

Sugar garnish

  • 150g sugar
  • 80g glucose
  • 10ml water


Make the green apple mousse by placing the gelatin in ice-cold water to bloom.
In a pan, mix the purée and the sugar, bringing it to the boil. Add the gelatin and place to one side.
Whip the cream in a stand mixer until soft peaks are formed.
Once the purée mix has cooled down, fold it in with the cream.
For the apple insert, place the gelatin in ice-cold water to bloom.
Cut the green apples into small cubes.
Over a medium heat, cook the apple cubes, purée, lemon juice and sugar. Add the gelatin.
Place the filling in small molds and freeze.
To make the dipping chocolate, melt the cocoa butter and the white chocolate.
Add some white food coloring and blend with a hand blender.
For the chocolate soil, boil the water and sugar in a saucepan. When it reaches the boil, turn off the heat and add the chocolate.
Mix with a spatula for a soil-like texture.
Remove from the pan and place in an airtight container.
To make the micro sponge, mix all the ingredients in a bowl and blend with a hand blender.
Load two cylinders of an espuma gun with the mixture. Keep in a chiller for at least six hours (preferably overnight).
Take a paper cup and foam the mixture in it until it is half full. Place in the microwave for 45 seconds.
After removing from the microwave, make three or four holes in the base of the paper cup.

Cocoa butter spray

Melt the cocoa butter and blend in the green food coloring with a hand blender.

Kiwi apple gel

Blend the kiwi with a hand blender and mix in the apple purée. Put it in a saucepan and bring it to the boil.
Mix the sugar and gel cream powder in a bowl then whisk it in the hot purée mixture. Keep whisking until the purée becomes a little thick. Add some green food coloring.
Let the mixture cool and then blend it with a hand blender.

Sugar garnish

Boil the sugar, water and glucose until the mixture reaches 150 degrees. Wait for it to cool down a little and then mold it into a ring (wear gloves).


Place the chocolate soil in the center of the plate.
Delicately place the apple on top with the mousse inserted in between each layer.
Add a few drops of gel near the chocolate soil.
Place the sugar ring on top and balance two micro sponges at the each of the sugar ring to prevent it from falling.
Decorate with some gold leaves.

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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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