Monday, 15 June 2015

Mocha Panna Kotta with Fleur De Sel Caramel or Salted Caramel




Ingredients -
For the Panna Kotta -

Milk - 200 ml ( I used Amul 200 ml pack)
Cream - 200 ml (Amul)
Granulated Sugar - 1/4 cup
Gelatin - 1 1/2  tbsp
Coffee powder - 2 tbsp
Dark Chocolate - 3/4 cup ( 75 - 80 g) Cut into small pieces
Water - 3 - 4 tbsp

For the Fluer De Sel Caramel

Granulated Sugar - 1 cup
Water - 1/2 cup
Cream - 1/2 cup
Sea Salt - 1 tsp


Method -

For Panna Kotta -
1. In a small bowl soak the gelatin in 3-4 tbsp cold water.
2. Take a pan and heat the milk, when it reaches boiling
    point, slow down the heat, add the cream, keep stirring.
3. Add sugar, coffee in the milk - cream mix and let it come
    to boil, take it off the heat, add the soaked gelatin and 
    whisk it, until  mixed well.
4. In a large bowl take the cut chocolates, pour the mixture
    over it and mix it until incorporated well.
5. Sieve it through a strainer so you get a smooth, dark 
    coloured choco liquid.
6. Take tall stem glasses or cups or Ramekins. If you want 
     to de mould it then spray the ramekins with little oil and 
     wipe it lightly to remove excess oil.
7. Pour the mixture in glasses, cups or ramekins, filling it 
     halfway, chill it 4-5 hours or overnight.
9. If the panna kotta is in ramekins, for de moulding, dip
    the ramekins into hot water for few seconds and run a 
    slightly hot knife around the edges to loosen it. Turn it 
    upside down on a plate, pour the fluer de sel generously 
    over it and enjoy the sumptuous n heavenly taste of 
    this chocolaty delight.


For the Fleur de Sel Caramel-
1. Take a pan and put the sugar into it, add water and heat it 
     on a high heat until it reaches boiling point, continue boiling
      it, without stirring it (stirring will crystallize the sugar).  
      Shake it with the handle of the pan.
2.  Watch closely to prevent it from burning. Continue boiling 
      it until it reaches golden in colour, remove it from heat, add 
      the cream slowly, stirring it continuously, let it cool down a 
      bit, add the salt into it. Replace it into a serving cup or bowl 
      and serve the yummy, Salty caramel with the panna kotta.



Thursday, 4 June 2015

Mango Mousse


Ingredients -
Ripe mangoes - 1 kg
Thick fresh cream - 200 g
Castor sugar - 3 tbsp ( can be added or reduced according to preference)
Gelatin - 2 tbsp ( dissolved in 2-3 tbsp warm water)
Lemon juice - 1 tbsp
Condensed milk - 6 -7 tbsp 



Method -
1. Peel and clean the mangoes, cut it into small pieces, save 
    some mango cubes for garnishing.
2. Place it in a blender, process until smooth to make puree, 
    sieve it to take out any remaining fiber. Add the lemon 
     juice in the puree. 
3. Whip the cream and sugar until light and fluffy and soft
     peaks form ( place the bowl of cream over  a bigger bowl
     full of ice and then beat it with an electric mixer to speed 
     up the process). Take care not to over whisk the cream,
     to save it from curdling. Save 2 tbsp for decoration.
4. Fold in the mango pure with the dissolved gelatin ( take
     care there are no lumps) and condensed  milk into the 
     cream and sugar mixture.
5. Pour it into individual dessert cups or ramekins and 
    refrigerate for 6-8 hours or overnight.
6. Garnish it with remaining mango cubes or pipe the cream
    over the individual mousse cups and put mint sprigs.
7. Serve it chilled, it's easy to make and gets lot of appreciation            from your family and friends.



Thursday, 5 February 2015

Pineapple Sponge Cake Soufflé Recipe





Ingredients -
Sponge cake - 1 pound
Pineapple slices tined - 1 small tin
Light custard - 1 cup ( 1 cup milk, 1 tbsp level  custard powder, sugar 1 tbsp)
Egg whites - 3
Cream fresh - 150 g
Sugar granulated - 1/2 cup + 2 tbsp
Pineapple essence - 1/2 tsp
Cherries cut in halves - 4 pieces




Method -

1. Make the custard by boiling 1 cup milk, mix the custard 
    powder in 2 tbsp water, pour in the milk with sugar, boil
    for further 2 minutes and keep it aside to cool completely.
2. Take a sieve and drain the pineapples completely, take three
    of  the pieces and chop it finely, keep the rest for decorating.
2. Take a shallow serving bowl or a deep cake stand will also do.
3. Halve the sponge cake into two and put one piece on the
    serving plate and the other one on a flat plate.
4. Pierce both the halves with a fork and spread the custard 
    evenly on it, let it soak and be soft.
5. Take a shallow bowl and fill half of it with ice, take another 
     bowl and put the cream, pineapple essence and 1/2 cup 
     sugar into it, place it over the ice bowl and whip the cream 
     with an electric mixer until it is light and fluffy,  be very 
      careful not to over beat it.
6.  Take another clean bowl and put the egg whites in it, 
      whip it with a clean electric mixer until it is light and 
      fluffy, put 2 tbsp of granulated sugar in it and beat it
       again to mix it.
7.  Add the whipped cream with the egg whites and mix it 
     gently with a wooden spatula until incorporated well.
8. Take 3 tbsp of the whip cream egg white mixture in a 
     small bowl, mix it with the chopped pineapples and spread
     it evenly on the base of sponge cake, place the upper part 
     of the sponge cake over it taking great care not to break it. 
9.  Spread the remaining cream over the sponge cake covering
     it completely. Make a swirl design on the sides of it.
10. Take four of the drained pineapple slices and place it on top
       of the sponge cake soufflĂ© and place half cut cherries on top
       of the pineapple, can use drop of mixed jam also if cherries
        are not available.





Friday, 24 October 2014

Mohanthal : Diwali n Bhai Dooj Special


Ingredients -

Gram flour (besan) - 2 cups
Clarified butter ( ghee pure) - 1 cups
Sugar - 1 cups
milk -  1/2 cup
khoya ( mava) - 100 g
Cashewnuts - 10 - 12
Almonds - 10 -12
Pistachio - 10 - 12
Cardamom coarsely pounded - 1 tsp
Charoli - 1 tbsp


 Method -

1. Take a big bowl and put the gram flour in it.
2. Put 3 tbsp of ghee on the flour and rub it nicely.
3. Add the milk, mix it thoroughly and knead it like a
    dough, cover and keep it aside.
4. Put sugar in a pan, add 1 cup of water, boil and make
    a thick syrup of one thread consistency.
5. Remove from fire but don't let it go cold, slice all the
    nuts, add the cardamom powder n nuts ( save some nuts 
    for decoration) in this syrup.
6. Take a deep bottomed karahi, heat the remaining ghee
     and fry till the besan turns light brown and a nice 
     aroma emerges from it.
7. Add khoya and fry it till the mixture turns soft, smooth 
    and golden.
8. Add sugar syrup to it and keep stiring all the while, 
    when the mixture turns thick and starts leaving the sides
    of the karahi, remove it from fire.
9. Grease a thali properly with ghee, put the whole mixture
     in it and spread it evenly, leveling the surface.
10. Decorate it with chopped nuts, cut it into squares 
      and serve it on this auspicious occasion of 
      Diwali n Bhai Dooj.


   

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