The perfect drink for all seasons and all reasons. Whether you are tired, have a cold or wanting to have something soothing, hot cocoa will come to the rescue. Its delectable mocha taste and the creaminess of roasted marshmallows will have you craving for more.
Ingredients -
(makes 1 cup, increase the amount according to serving )
1. Cocoa Powder - 1 tablespoon
2. Cooking chocolate - broken 1 tbsp
2. Milk - 1 large cup
3. Sugar - 1 tsp or according to taste
4. Coffee - 1 teaspoon
5. Marshmallows - for topping.
6. Chocolate sauce - for drizzling.
Method-
1. Take milk in a pan and set it on medium heat.
2 Add cocoa powder, coffee, sugar and broken chocolate.
3. Stir properly and let it boil. Meanwhile
take the marshmallows and put it in an
oven (for 2 minutes at 200 deg C) or a microwave
(for 15 sec) till it softens. Do not burn it.
4. Pour the hot chocolate in a cup.
5. Decorate the marshmallows on top taking
care that it doesn't sink in the liquid.
6. Drizzle chocolate sauce on top. Viola! Sit
back and enjoy the drink with your favorite
cookies or cupcakes!
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.
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.
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 soufflé and place half cut cherries on top
of the pineapple, can use drop of mixed jam also if cherries
are not available.
