Copa Lolita – Chef Sandip Acherjee


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Copa Lolita


SERVINGS: 8 portions




Double Cream – 500 ml
Milk – 500 ml
Milk Maid – 200 gm
Sugar – 60 gm or 4 table spoon
Egg – 9 nos.
Vanilla Essence – 5 ml
Dark Chocolate (Cup) – 350 gm (for garnish)




Mix egg and milkmaid together then fold double cream, then add milk and vanilla essence.
Strain the mixture and keep aside.
Caramel the sugar and coat the desired mould with the said caramel thus formed.
Then pour the mixture into the mould and simmer in double boiler in a preheated oven at 180 degree Celsius for 35 to 40 minutes.


To make chocolate cups, melt the chocolate and dip the balloon into the chocolate mixture and keep in refrigerator until the chocolate solidifies, then just take out the air from the balloon and discard the same, the chocolate cup is ready for use.


Fill the chocolate cup with seasonal fruits, garnish with beaten cream and chocolate stick. Place a sprig of mint on top.



Unit Chef – Sandip Acherjee of Afraa.

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About Chef

I did Three years Diploma in Hotel and Kitchen Management from Turning Point, School of Hotel Management, Kolkata. I did my professional training from Great Eastern Hotel, Kolkata, Lalit group. I worked at The Park, Kolkata as a D.C.D.P. and also worked in Bridge Cafe (The Park, Kolkata) as a Chef de Partie. I also worked in Spaghetti Kitchen in Forum Mall (Pan India Food Solution Pvt. Ltd.) as Sr. Chef de Partie. Presently working at Afraa at City Center–I (Ambuja Group) as a Unit Chef as well as all Afraa Deli’s in Kolkata and continuing with the organization with full enthusiasm & devotion for betterment of organization. I can prepare from the simple to the most elegant cuisines utilizing the freshest herbs, vegetables, fruits and hand-cut meats to achieve the ideal intensity of flavors. A gourmet meal can be created from one of my many mainstay dishes or developed and customized based on the needs and personal tastes of you and your guests. Put my culinary expertise to the test!

Chef Sandip Acherjee
Unit Chef

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.