Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Sunday, April 13, 2014

White Chocolate Mousse - Egg Free - Gelatin Free


By this time , you guys all will know that i love to make desserts . Once when i was surfing on internet , i happened to see Pineapple Mousse recipe , it was actually on a leading indian channel the host was also a  leading artist . The recipe was mentioned as " Eggless Pineapple Mousse " . To my surprise there was a use of Gelatin on the Mousse ( as gelatin is not a vegetarian ) . I still do not get it " why was it mentioned as eggless mousse " . There are high chances of pure vegetarians who can be misguided with that statement . 

But this is a Pure Vegetarian White Chocolate Mousse .



Mousse is a French Dessert , which is prepared by incorporating air bubbles to give light and airy texture. Generally the texture is gained through whipped egg whites. But , as our recipe is mentioned as Eggless and Gelatin free , i had made this light and fluffy White Chocolate Mousse using just three ingredients.


Ingredients -

 Good Quality White Chocolate - 6 Oz ( Chopped )
 Butter - 2 TBSP
 Clear Vanilla Extract -  1 TSP
 Heavy Whipping Cream - 3/4 Cup
 Sugar - Depending on your sweet tooth ( I didn't need any )



Instructions:

- In a heatproof bowl , add Butter and Chopped White Chocolate .
- Place the bowl on top of the double boiler and completely melt the chocolate . Allow the chocolate to cool down completely.
- Meanwhile whip the heavy whipping cream till the " Stiff Peak Stage ". ** Notes
- Gently Fold the Melted White Chocolate with whipped cream .
- Do not over fold , as it may deflate the air in the mousse .
- Serve it in the Dessert bowl . Wrap it with cling wrap and refrigerate for couple of hours.
- Garnish it and serve .


** Notes **

- When whipping the whipped cream make sure the bowls and whisk are refrigerated for at least and hour.
- or Ice Bath Method can be used too.







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Monday, April 7, 2014

Fereni - A Persian Dessert


Fereni is a creamy and delicious Persian dessert which is made using rice flour , milk and rosewater as main ingredients. The Rosewater gives the intense flavor to the dessert and it is normally garnished with Pistachios . The dessert could be served either warm or cold . I personally like to be on a warm side. But Fereni is best when it is served chill . 

For this month's challenge on International Food Challenge  , +Savitha Ganesan was the host . She had chosen Persian Cuisine. Persian cuisine is really similar to Indian cooking . They widely use Rice , Turmeric and Saffron . Among  suggested recipes from savitha's end , i chose Fereni which was little easy . Thank you +Saraswathi Tharagaram for the lovely group challenge .


Ingredients for this desserts are easily available . Still you can substitute with the ingredients too as i did.

Ingredients:

Rice Flour - 1 1/2 TBSP
Whole Milk - 1 1/2 Cup
Rose Water - 1 1/4 TBSP
Sugar - 2 TBSP

Cashew and Almonds - For Garnishing


Instructions:

- In a bowl , combine milk , sugar and rice flour . Mix well using a Whisk .
- The mixture should be lump free .
- Place the bowl in the stove on medium heat and keep it whisking to make sure there is no lumps forming.
-  Mixture will thicken in no time , so keep an eye on it.
- When the mixture is getting thicker add the rose water and allow it to get little more thicker.
- The pudding must be jelly like consistency .
- Pour it in the serving bowls . Garnish it with Nuts .
- Serve it warm or cold .


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Wednesday, March 12, 2014

Fruit Trifle - A guest post


I am so relieved now , finally after a month I am writing this guest post for +Beulah Arun from Full Scoops . I was actually done with the guest post long back , but couldn't do the editing and the drafting part . Finally got some time time to sit and do the drafting part . Sorry Buelah , I made you wait for so long .

After a heavy meal i would love to have a dessert which i really mild in sweet . These type of fruit trifle are really better as they are lesser in sugar content . The cake was eggless vanilla sponge topped with whipped cream loaded with Strawberries ,Pears and Banana , finally garnished with fresh cream and strawberry .


When +Beulah Arun asked me to do a guest post , i was totally clueless ,what should i make . After further conversation with Beulah , she was like anything is ok but i like your desserts . The bell rang there . Now i know i am going to make a dessert for her .. But the next question which hit my head was what am i going to make ?? After lots of browsing i ended up with this .




If we look all the three fruits which i had used are less in sweet other than banana . But other two fruits will neutralise the sweetness of the cake and fresh cream . If you are looking for a Healthy dessert which is less in sweet these kinds of fruit based desserts are great option to go for .


 

 Hope you guys enjoyed the dessert , to check this simple recipe head over to +Beulah Arun's blog Full Scoops  and don't forget to show us some comment love .

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Sunday, February 23, 2014

Egg Free Chocolate Crepes with Oranges


When +Preeti Garg  suggested Chocolate Crepes and Strawberries for this month's Fusion Dessert on Sweet Fantasy Club , i was so thrilled .  I started to research about it right away . But i was browsing i saw so many chocolate crepes with Strawberries . We all know chocolate and strawberries go really well . But i love the combo of Chocolate and Oranges too . 

           

That too when the this is the season of Tangerines , how can i miss making the crepes without these  sweet tangerines. Oh my gosh .. these tangerines are are so sweet and juicy .. This is the second bag for the week .. I am loving this season eating loads of tangerines ..


 The beginning of the year , i had mentioned that i am going to eat healthy . Yup i am continuing the promise . These Chocolate Crepes are made of  Finger millet flour  and i used  a Tablespoon of All purpose flour for binding .  For the sweetness i had used Honey instead of Melted Chocolate .


Ingredients :   Makes 3 Crepes . Multiply to make more

Ragi / Finger Millet - 1/3 Cup
All purpose flour - 1 TBLS
Cocoa Powder - 2 TSP
Sugar - 1 TBLS
Water / Milk - For pouring consistency
Butter - 1 TBLS - chop it
Vegetable oil - To wipe the skillet


Instructions:

- Mix all the Ingredients  except , Butter and water .
-Add water little by little and mix till it forms a smooth batter.
-Heat the non-stick skillet over medium heat .
-Wipe the skillet using vegetable oil .
-Pour 1/3rd of the batter in the skillet and quickly tilt the pan or do like we usually make dosa's .
-Throw in some chopped butter on to the crepes.
-Cook till it is done , flip it over to the other side and cook for a minute. 
-Continue doing the same for rest of the batter.
- Once all the crepes are done , Roll it , sprinkle some icing sugar on top f the crepes , drizzle some honey / Melted Chocolate and serve



 Notes - 

Adding more / less sugar is upto you . 1 TBLS was sufficient for me .
Wiping  the skillet using vegetable oil is essential , as the batter could stick to the bottom of the pan if you miss doing this step.
You could serve the crepes with fresh cream , fruits of your choice .





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Sunday, January 26, 2014

Crème Au Chocolat / Baked Chocolate Cream


French always have some love for ( flour , butter , cream , sugar ,  chocolates , eggs ) = desserts .  Most of the french desserts are unique , simple yet delicious. Crème Au Chocolat  is one classic dessert which was invented by french . It is quite similar to chocolate mousse . Crème Au Chocolat is a baked version of Chocolate mousse , that is the Simple way i could  explain about this dessert .

 This dessert is light , airy , creamy , chocolaty ... ( I could actually keep on describing ).


Thank you +Priya Suresh for the nice french dessert recipe . This time on Home Bakers Challenge , members were actually exploring French cuisines .  I managed to complete three out of four . I had book marked the left out recipe ( Faluche du Nord ) and will do it when time permits .

 My recipe for other french bakes click on -  Eggless Biscuit Sables , French Baguettes 




I used the same ingredients as +Priya Suresh  mention but i didn't follow the exact measurements. I used my own. But it turned out to be perfect .

 The recipe below will be enough for 2 people ( if you use smaller sized Ramekins) . I used a Medium Ramekins and two of us shared it.

Ingredients :

Cream - 1/3 Cup
Milk Chocolate chips - 1/3 Cup - ( you can use semi sweet chocolate / dark chocolate )
Milk - 1/3 Cup
Egg yolk - 1
Vanilla - 1/4 Tsp

Instructions :
  • Boil the milk and cream in a medium heat .
  • Meanwhile , Mix the yolk and vanilla paste till the yolk turns into creamy and buttery in color. Keep that aside.
  • When the cream mixtures comes to the boiling stage , take off the heat , add the chocolate chips and let it sit for a minute . Then stir it till the chocolate is completely  melted .
  • Meanwhile Preheat the oven at 350 F and Boil some water in the kettle /Stove.
  • Now this is the important stage where we are going to be in action for two minutes at a stretch . We are going to use both the hands . One hand is going to pour the chocolate mixture into the yolk where the other hand is going to whisk it vigorously . If you think this stage is not important then you will end up eating Chocolate Egg Scramble.
  • Pour the water in the baking tray . Keep the Ramekins in the tray . Pour the chocolate mixture into Ramekins and bake for 30 minutes.
  • Allow it to cool completely . Cling wrap it and refrigerate it for couple of hours or over night .
  • Garnish it and serve .




Anyone who wants to dig into it ??????????? You are Welcome !!!!

Notes - 

  • Original recipe called for Dark chocolate and sugar . As i am not a big fan of dark chocolate i used milk chocolate and omitted the sugar .
  • If you are going to use Dark chocolate , add sugar to the yolk and mix it completely and proceed with the recipe.
  • Do not bake it more than the time mentioned , as it might effect the taste and the texture .
  • Make sure the eggs are in room temperature
  • Once it is baked , you might feel that the dessert is not baked in the middle . But after you refrigerate it  It will be just OK.




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Thursday, December 19, 2013

Pomegranate Trifle


After  posting about  cauliflower crust pizza  , i want to post a dessert recipe which is really light , easy to make and super fruity . In each spoon you could taste the goodness of pomegranate and freshness of ricotta and fresh cream . For the crunchiness i added some chopped Roasted Walnuts. 


Ingredients :

For the Jelly:

 Fresh Pomegranate - 2 cups
Sugar - 1/4 cup ( depending on your taste )
Salt - Pinch
Lime Juice - few drops ( optional )
Water - 1/2 - 3/4 Cup ( depending on the juice you get from pomegranate)
Gelatin -  1 Pkt

For Layering the Trifle:

 Fresh Cream - 1/3 Cup
Ricotta cheese - 1/ 4 Cup
Icing Sugar - 2 TBLS (Optional)
Roasted Walnuts - Just for garnishing



How to make the Jelly:

  • Blend the fresh pomegranate till the seeds are fully crushed.
  • Using a Strainer , strain the juice twice or thrice to make sure there is no grounded pieces of seeds. 
  • In a saucepan ,Sprinkle the gelatin over the fresh pomegranate juice . Let it sit for couple of minutes until it blooms.
  • Stir in the water , sugar , lime juice ,pinch of salt  in the gelatin mixture and warm over  low heat.( This process is to dissolve the sugar and the gelatin mixture , so do it in a mild heat ) .
  • Once the sugar and the gelatin mixture is dissolved completely pour it in a heat proof bowl     ( cling wrap the top of the bowl ) and allow it to set in the refrigerator .( It probably would take 3-4  hours )



How to combine Ricotta & Fresh Cream:

  • Whip the fresh cream along with icing sugar till the soft peeks . keep that aside.
  • In another bowl whip the ricotta cheese , just to loosen it up a little bit.
  • Now add the whipped Fresh Cream mixture to the Ricotta Cheese mixture and gently fold it .

How to layer the Trifle:

  • Spoon some jelly and place it in a dessert bowl . Following the jelly add some fresh cream mixture. Now keep doing alternately . Finally garnish it with mint leaves / Nuts / Fresh pomegranate .


Notes

  • When dissolving the gelatin mixture make sure to do it in a mild heat.
  • The amount of sugar added depends on my taste and the sweetness of pomegranate. You could add more/ lesser depending on your taste.
  • Added icing sugar in the fresh cream is optional . I love it to be mild in sweet .
Linking it to Cooking with red, All things christmas, Lets cook for christmas , Lets cook christmas party food , Christmas and newyear recipes ,favorite recipes, Continental recipes  , Krithi's kitchen

 Mix it up Monday, The Scoop, Made with love Monday, Marvelous Mondays @ This Gal Cooks , Totally Tasty Tuesday @ Mandy's Recipe Box, , Show Me What You Got @ Our Delightful Home ,   Tasty Tuesday @ Anyonita Nibbles, Tuesday's Table @ Love in the Kitchen, Buns in the oven , Lady behind the curtain , Wined down wednesday,  Wonderful  food wednesday ,Show and share wednesday , The wednesday roundup , Weekend Retreat , Fantastic Thursday , Thriving on thursday , Full plate thursday , Freedom Friday , foodie friday , pin junki , foodtastic friday , weekend wonders , friday food frenzy , weekend potluck


 
 




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Sunday, December 1, 2013

Chocolate - Caramel Tarts

These addictive tarts are super simple to make. They are delicious as they look and you cannot stop eating with one . I made these tarts for a get together at home and everyone loved it . It was actually finger licking good. That's how everybody ended up eating too :) .

I made these a day before allowed it to set . They were beautifully set when it was served and the tart shell held its crunchiness too . The bottom layer was  homemade salted caramel sauce and the second layer was Chocolate Sauce/  Ganache and topped with roasted Pecans.



Ingredients :

For the Tart Shell:
All Purpose Flour - 1 Cup minus 3 TBLS
Cocoa Powder - 2 TBLS
Icing Sugar - 2 TBLS
Salted Butter - 4 TBLS
Cold Milk - 2 TBLS ( or till you form a dough)

For the Salted Caramel Sauce:
Butter- 1 Cup
Sugar - 6 TBLS
Heavy Cream - 1/2 Cup

For Chocolate Sauce -
Semi Sweet Chocolate Chips - 8 oz
Heavy Cream - 3/4 Cup
Vanilla Essence - 1 TSP



Instructions:

How to make the Tart Shell:

 - Combine all the dry ingredients together.
- Mix the cold butter with the dry ingredients . I t will be looking crumbly
- Lastly add the cold milk and mix .  knead it for a minute .
- Wrap the dough in a cling wrap and refrigerate it till you use it .

How to Bake the Tart:

 - Pre heat the oven at 350F.
-Roll out the dough . Shape the dough really thin in a muffin pan ( As we do for Pies)
- Place some parchment paper over each tart shell and keep some nuts over it .
- Bake it for 12 Minutes . Take the parchment paper and nuts out from the tart and bake it again for 5 minutes.
- Once they are baked . take it from the oven.
-Allow it to rest on the muffin pan for 5 minutes and then keep it in the cooling rack allow it to cool down completely .

How to Make the Salted Caramel Sauce : Click for the Instructions

 How to Make the Chocolate Sauce :

- Place the chocolate chips in a bowl.
- In another heavy bottom pan boil the heavy cream , when the fresh cream comes to the boiling stage remove from heat and immediately pour it on top of the chocolate chips.
- Keep it stirring till the chocolate gets melted.
- Allow the chocolate sauce to set . Refrigerate it .

How to Assemble the Tarts:

-  Take a tart shell . Scoop a spoonful of  caramel sauce into the tarts.
- Level the caramel sauce .
- Then take another scoop of chocolate sauce place it over the caramel sauce.
- Level the chocolate sauce .
- Garnish it with Roasted Pecans or any nuts to your preference.
- Refrigerate the tarts till you serve them.




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 Christmas recipes:

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