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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Wednesday -Buns in the oven , Lady behind the curtain , Wined down wednesday,  Wonderful  food wednesday ,Show and share wednesday , The wednesday roundup , Weekend Retreat 

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Friday -  Freedom Friday , foodie friday , pin junki , foodtastic friday , weekend wonders , friday food frenzy , weekend potluck , play party pin , Anthing goes linky @ Bacon time

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Eggless Churros with Chocolate Sauce .

When ever i go to the mall near by house , i buy these warm sugar and cinnamon coated Churros  w/ Chocolate Sauce. They are made fresh every time .The shop that sell Churros is always crowded . The whole area smell so good with the flavor of cinnamon and I love the free sample they give .

This was the first time i had made Churros at home .It was really fun making it .  Anything homemade is always fresh and tasty than the store bought . When friends are over to your place , Kids parties , Movie nights this can be a great snack / sweet .

I should definitely thank +Preeti Garg from Simly Tadka for suggesting Churros for this months Challenge on Sweet Fantasy Club.

Ingredients :

For Churros :

All Purpose Flour - 1/2 Cup

Olive oil - 1 TBLS

Water - 1/2 Cup

Salt - A Pinch 

Oil - To fry 

Sugar -  1 TSP + to sprinkle

Cinnamon - to sprinkle  ( Optional , i didn't use them )

For Chocolate Sauce :

Good Quality Chocolate Chips - 1/2 Cup

Cream - 1/3 Cup

Instructions:

To make Churros:

• In a saucepan , over a medium heat , combine water , flour , sugar , salt and  vegetable oil .
• Bring the mixture to boil , Using a wooden spoon keep stirring to make sure there is no lumps forming . Remove from heat .
• Keep stirring til it forms a ball. ( Like we do for eclairs )
• Put the dough in a piping bag with a star tip .
• Mean while heat the oil  .
• Mix sugar and cinnamon in a zip lock bag  and keep aside.
• When the oil is nice and hot , pipe the dough for about 3 to 4 inches long . 
• Using a scissor , Cut the piped dough to release to the hot oil .
• Fry the Churros till they turn golden brown.  Rotate the churros to make sure they are fried evenly .
• Transfer the churros into paper towels , Drain the excess oil from it .
• When they are warm , add them into the ziplock bag and give it a quick shake .
• Put it in a air tight box for later use.

To make the Chocolate Sauce:

• Boil the heavy cream in a saucepan . Pour it over the chocolate . Allow it to sit for couple of minutes and stir it till the chocolate melts .

Notes:

• If you feel the dough is too tight for piping add a little water ( probably a teaspoon ) and loosen the dough .( That is what i did ).
• Do not add too much of water to loosen out the dough because if the dough is too watery Churros will be really oily .
•  Make sure the dough is cooled down before putting it in the piping bag .
• I used milk chocolate for the chocolate sauce . You can use any chocolate of your choice.

When i was making them i reserved few churros without adding sugar . I sprinkled some salt , pepper and paprika . Oh yum that was great too . Try the spicy version too .

Monday - Mix it up Monday, The Scoop, Made with love Monday, Marvelous Mondays @ This Gal Cooks  , Inspire me monday , Make the scene monday , Inspiration Monday ,cooking for seven dwarfs , Much Ado about monday , Craft - o-Maniac monday , Made by you monday

Tuesday - 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, Handmade tuesday , In and Out of kitchen

Wednesday -Buns in the oven , Lady behind the curtain , Wined down wednesday,  Wonderful  food wednesday ,Show and share wednesday , The wednesday roundup , Weekend Retreat , Delish Dessert Party

Thursday - , Fantastic Thursday , Thriving on thursday , Full plate thursday ,

Friday -  Freedom Friday , foodie friday , pin junki , foodtastic friday , weekend wonders , friday food frenzy , weekend potluck , play party pin , Fantastic Friday

Sunday - sunday sharing pinterest party
Tea time Treats ,lavender and lovage , the hedge combers

Eggless Vanilla Creme Brulee

Creme Brulee is a French dessert which consist of a rich custard base topped with contrasting layer of hard caramel. Hard Caramel can be made by sprinkling sugar on top of the Custard  and using a blow torch the sugar is caramelized. Creme Brulee can be made in different  flavors such as Vanilla , Lavender , Chocolate , Cinnamon , Coffee , Hazelnut and Coconut . 

Creme Brulee was chosen for this month's challenge on Baking Eggless Group . Vimala Lakshmi of Cooking Club Suggested this recipe . Normally the members of Eggless Group have to replace eggs with some ingredient. This time we , the members have to replace eggs on custard .So i chose Corn flour instead of eggs. Brulee turned out to be perfect and Creamy .The Crust on top was the other task. Without a blow torch it was quite difficult to get a Hard Caramel. 

It took soo long for the sugar on top of the Custard to get caramelized. The sides got caramelized so quickly. So i have to find a different way to caramelize the sugar  , when i make brulee the next time .

Ingredients : 

Fresh Cream - 1 Cup

Milk - 1/2  Cup

Condense milk - 1/2 Cup

Vanilla Paste - 1 TSP

Corn Flour - 3 TBLS

Sugar - To Caramelize on Top

Instructions:

•  Mix Corn flour with milk and keep aside.
• In a pan , heat the Fresh cream , condense milk and vanilla paste in a medium flame.
• Bring the fresh cream mixture to boil. Keep stirring the mixture. 
• When it comes to boil , add the Milk-Corn flour mixture and keep stirring  . Keep the flame in low.
• In couple of minutes , the custard mixture will thicken . ( The consistency should be thicker than the white sauce ).
• When it reaches dropping consistency .Take off the heat . Strain the Custard to make sure there is no lumps. 
• Pout it in Ramekins or Baking dish.
• Preheat the oven at 200C.
• Fill a deep pan with 1/3rd of hot steaming water.
• Place the Ramekins in it .Bake it for 30 Minutes or till it sets hard.
• Once it is done allow it to cool . Cover it with a cling wrap and refrigerate it overnight .
•  Before serving , Sprinkle the sugar over the set custard and broil it , till the sugar gets Caramelized.

All things christmas, , Lets cook christmas party food , Christmas and newyear recipes ,favorite recipes, Continental recipes  , Krithi's kitchen , simply tadka

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Wednesday -Wined down wednesday,  Wonderful  food wednesday ,Show and share wednesday , The wednesday roundup , Weekend Retreat 

Thursday - , Fantastic Thursday , Thriving on thursday , Full plate thursday ,

Friday -  Freedom Friday , foodie friday , pin junki , foodtastic friday , weekend wonders , friday food frenzy , weekend potluck

Eggless Ferrero Rocher Tarts - EBG # SEPT

 

For the month of September the challenge on Egg less Baking Group was Egg less Ferrero Rocher Tarts. It was suggested +Priya Srinivasan  of Enveetu Kitchen . The original recipe was from Trissalious. The inspiration for the tart is Ferrero Rochers Chocolate. I don't mind eating couple of Ferrero Rochers  in one shot :P . Who does not want to.

 

The fear I had when I got the e- mail from +Gayathri Kumar was , It had so many ingredients , so many procedures and so many work involved and more importantly if anything sweet I am the only person at home have to finish it . Actually I thought not to participate on this month's challenge because Last whole month I have been working a lot with chocolate and I needed some break from chocolate . But end of the month I changed my mind , I did not want to miss any challenges. Thank you +Gayathri Kumar  and +Priya Srinivasan for this wonderful challenge.

 

 

 

The tart is sooo Chocolaty . The base by itself has chocolate , on top of the base it is chocolate mousse , on top of that chocolate thing and Caramelized Hazelnuts.. If you are Chocolate Addict this is for you.. . 

 

 

First I myself thought it is going to take the whole day to make this tart . I finished this in just two hours. So here my easy version yet delicious recipe ( Copyrights:) ) .

 

INGREDIENTS:

 

For the Tarts:

 

APF  : 1 Cup- 3 TBLS

Cocoa Powder - 2 TBLS

Icing Sugar - 2 TBLS

Salted Butter - 4 TBLS

Cold Milk- 2 TBLS

 

 

For the Chocolate Mousse:

 

Semi Sweet Chocolate Chips - 1/3 Cup

Condense Milk - 1/3 Cup

Whipping Cream - 1/3 Cup

China Grass - 1 TBLS ( Powdered it )

Hot Water - 2 TBLS

 

For the Chocolate Thing :

 

Semi Sweet Chocolate - 1/3 Cup

Condense Milk - 1/3 Cup

Chopped Roasted Almonds and Pecans - 1/4 Cup

 

Roasted Almonds and Pecans: (I omitted the Criminalization part )

 

Almonds & Pecans - Handful

 

 

 

 

INSTRUCTIONS:

 

For the Tart Base:

•  In a bowl combine APF, Icing Sugar and Cocoa Powder . Mix really well.
•  Add the cold Butter. Combine everything together . The dough will be crumbly.
• Now add the Cold milk and mix . It will form a dough .
• Cover it with a cling wrap and refrigerate the dough .

For the Chocolate Mousse:

• In a microwave safe bowl , add the chocolate chips and microwave it for 2 minutes.
• Chocolate chips will turn into liquid chocolate.
• Mean while soak the china grass with 2-3 TBLS water. Allow it for couple of minutes.
• Then microwave it , till it melts.
• Now add the China grass mixture and Condense milk to the liquid chocolate and combine really well . Beat the mixture for a minute to make sure there is no lumps.
• Meanwhile whip the whipping cream till the soft peaks.
• Add the whipped cream to the cooled chocolate mixture and fold.
• Cover it with a cling wrap and refrigerate till it is been used.

For Roasted Almonds and Pecans:

• Chop the almonds and pecans to the required size.
• In a pan add almonds and pecans.
• Dry roast them till they crunchy.
• Allow them to cool.

For the Chocolate Thing:

• In a microwave safe bowl add the Semi sweet chocolates and condense milk and heat it for 30 seconds.
• With the help of the spatula mix it really well.
• Now add the Chopped Roasted Nuts and mix well.
• Cover it with a cling wrap and refrigerate till it is been used.

How to bake the Tart:

• Pre heat the oven at 350F.
• Roll out the dough . Shape the dough really thin to a muffin pan ( As we do for pies) .
• Cover it with another  tray on top of the muffin tray ( I used Pizza Tray ).
• Bake it for 12 minutes. Remove the pizza tray and bake it for another 5 minutes.
• Once they are baked take it out from the oven.
• Allow it to rest on the Muffin tray  itself.

 

Assembling the Tarts:

 

• Once the tart is completed cooled down spoon it with some Chocolate Mousse.
• On top of the Chocolate Mousse add some Chocolate thing.
• Garnish it with some Roasted nuts.

 

 

 

Notes:

 

• You could use Milk Chocolate instead of Semi Sweet Chocolate.
• Instead of China grass , 1 TSP of gelatin can be used in the same procedure.
• I coved the muffin tray with the pizza pan , you could blind bake with some nuts / rice or any kinds of beans. This worked well for me.
• The tarts were crispy and delicious. I didn't have any problem removing the tarts from the muffin pan. ( Nothing broke too)
• You could use any nuts which is available.

Linking this to Cooking with white at merry tummy

Homemade Egg Replacer

Isn't it wonderful to do your own egg replacer ? You could save some dollars in here. I had done some research online finding homemade egg replacer and found one in the Internet , I had made some quantity changes in it .

 

I am not a big fan of egg replacers  and no body at home has any allergies but I had to use egg replacer for a recipe ,so I thought let me buy one . When I went to the store I didn't find it there. That's the point I thought I'll make it from scratch .

 

The egg replacer has Potato Starch , Tapioca Starch , Baking powder , Baking Soda in it . When I went to the Asian market I bought some tapioca's and Potatoes.   I made both the starches from scratch at home . It took some time making them and drying the starches. ( You could buy the starches from store ) But I preferred making them :) .

 

Il make a another post on how to make tapioca starch and potato starch.

 

 

Recipe for the Homemade Egg Replacer:

 

Method :

• Mix all the ingredients together .
• Once it is combined well store it in the air tight container.

 

Notes:

• For 1 egg , use 1 rounded 1/2 TBL egg replacer powder and 2 TBL water.

• For egg yolks , use 1 rounded 1/2 TBL egg replacer powder with 1 TBL water.

• What ever you are making with the egg replacer should go into the oven as soon as it has been mixed . The longer you wait it loses its effectiveness.

• Tapioca starch can be substituted with cornstarch or arrowroot starch .

 

 

 

Go ' Nuts' with these Donuts

Isn't these little donuts looking cute ? They taste good aswel . These donuts brought back my  childhood memories. Every year , even now there will be a three day Indo - Srilankan Carnival / Fair happening near my house in convention center . So we used to go as a family . At the entrace there will be a donuts stall . Freshly fried mini donuts with simply dusted sugar on it . Ohhh yummm. There will be always a big line waiting to buy these donuts. We never miss to buy these donuts anyways.. They were soft , crispy and tastes soooo good.  

This month's challenge at Eggless Baking Group  was suggested by  Jayanthi from Sizzlingveggies . Jayanthi had suggested Donuts. It was quite challenging to make these Eggless Donuts. But it was fun to make . I wanted to make the replica of the Carnival Donuts , so i  just fried the Donuts and sprinkled the sugar on it . Later removed the excess sugar .

I searched so many recipes online , but was not satisfied with any , then came up with my own.    Initatally i thought of baking the donuts and then i fried them . I baked few donuts too and couldn't take a pictures of baked donuts.

Ingredients:

APF - 2 Cups + little more for dusting
Instant Yeast - 1 TSPN
Milk - 1/2 Cup ( Warm milk or Room Temperature)
Sugar - 3 TBLSP
Vanilla Essence - 1/2 TSPN
Salted Butter - 2 TBLSP
Mashed Banana - 2 TBLSP

Oil- To fry
Sugar -  To sprinkle


Instruction:

1.  In a large bowl mix all the dry ingredients together with 2 TBLSP of butter.
2. Now add Milk , Mashed Banana and Vanilla Essence.
3. Using a dough hook knead everything together  aproximately for 7-8 minutes. It helps for a fluffy and soft donuts.
4. Place the dough in a clean bowl , close it with a wet and clean towel . Allow it to raise for an hour.
5. Once the dough is doubled , Punch it and release the air.
6. Roll out  the dough , Cut it using a round cookie cutter.
7. Arrange these Donuts on a greaced baking tray.
8. Allow it to rest for another hour by covering it with a wet towel.
9. Heat the oil in a pan , once the oil is hot drop these donuts and fry them.
10. Once these dounts are golden brown , remove it from the oil , drain the oil and place it on top of the paper towel.
11. Put some sugar in a clean box  and place these warm donuts .
12. Give it a good shake .

They are ready to eat . Donuts should be eaten little warmer .

The same dough can be used for the Baked Donuts too !!!! I did bake ,but before clicking a picture baked donuts were over . 

 Linking the post to Shruti's Sweet Celebration

Eggles Tiramisu with Homemade Crunchy Almonds Saviordi Biscuits ( Lady Fingers) and homemade Mascarpone Cheese ...

This is my favorite Italian Dessert , it means "Pick me up" , which is made with coffee dipped lady fingers layered with Custard which is made of egg yolks and Mascarpone Cheese . I was planning to make tiramisu for a long time luckily to see Sowmya had suggested Tirmisu for this months Eggless Baking challenge.

I had a hard time searching for Mascarpone Cheese in the area i live . Gayathri sent me a link how to make home made Mascapone Cheese . That was really helpful. 

Looking at the dessert we think it is really hard to make it home. Not at all. It is really simple if we organise our selves well. I made the Lady fingers and Mascarpone Cheese one day ahead and the next day i assembled them and allowed it to refregirate  for 24 hours.

The Ingredients i used , are the things we always have it in our pantry. The only thing i bought was a pint of Fresh Cream . I managed to divide the Fresh Cream to make Mascarpone Cheese and for the custard.

 

How I make Mascarpone Cheese:                              Recipe Source :Baking Obsession

Fresh Cream : 1 1/2 Cup

Lime juice : 1- 2 TBLSP

- Double Boil the Fresh Cream.

- Once you start seeing the bubbles in the fresh cream add the lime juice and keep stiring it.

- Obviously you will not be seeing the curdling process like milk.

- Line a Cotton Cloth in a sieve .

- Remove it from the flame , and pour it in the aligned sieve.

- Place the sieve in a bowl , so that the water from the cream does not mess the kitchen.
- Allow it to cool , Know the cloth , Cover it with a cling wrap ( with the sieve).
- Place it in the Fridge . It takes 24 to hours to set.
-  Next day you have awesome Creamy Mascarpone cheese.

How to make Eggless Saviordy Biscuits:

At first i thought , i shall use Grounded almonds on the layers . Then i was not sure whether it will set properly , so i used it in the biscuits. It was crunchy and gave a good flavor to the biscuits.

APF - 1 Cup
Coarsly Grounded Almonds- 1/2 Cup
Salted Butter - 1 Stick ( Room Tempreture)
Condence Milk - 9 TBLSP ( used it upto my taste :P )
Milk- 1/4 to 1/2 Cup
Almond Essence - 1 TSPN

-  Beat and combine well the Butter and Condensemilk . Do not over beat them.
-  Add the Almond Essence and mix
-  Add APF and milk alternatively give it a quick mix with the beater .
- Once everything is half mixed use a spatula and fold .
- Add the Corsly grounded Almonds and Fold
- Using a piping bag , Pipe the batter in a greaced tray like we do eclairs.
- Bake it in a preheated oven for 15 - 20 minutes @ 350F.

                                                   

Once it is baked . Allow it to cool in the wire wrack and store it in the air tight box.

How i made the Custard:

Ingredients:
Mascarpone Cheese - Made with 1 1/2 Cups of  Whipping Cream
Fresh Cream - 1/2 Cup
Condense Milk - ( 200 gm ) Depending on the sweetness you want


- Whip up the fresh Cream , to soft peaks.
- Keep it a side.
- Combine the remaining Condensemilk ( which i used for lady fingers) and Mascarpone Cheese .
   Give it a quick mix with the beater.
- Fold the Fresh Cream and condensemilk mixture

Now you are ready to assemble the Tiramisu

Note - Do not over beat the condensemilk and Cheese , It might go watery.
           Do not think it is too much of condensemilk , It was perfect sugar for me.


 For Soaking :

 Water - 1 1/2 Cups
 Coffee Powder - 3 TBLSP ( If you want a lighter flavor reduce the amount of coffee)

Boil the water and add 3 TBSP of Coffee.
Strain it as you dont get any coffee Granules.
When soaking use warm coffee.

I did not use sugar on cofee , Because i had enough sugar in my Biscuits and Custard.

How to Assemble:

- Dip the Biscuits in the coffee and assemble it in the Tin.
- Pour the Custard Mixture , spread it evnly and do the layering again till the Biscuits are over.
- Refridgerate it for 24 Hours or till it is firm.

Dust some Unsweetened Coco Powder and Garnish with some chopped Almonds.

I had 3 layers in my Tiramisu and Served 4 Big Pieces

Linking it to Shruti's Sweet Creations



Amazing Dinner Rolls

As the name states , it is Truly Amazing Dinner Rolls.You could eat it  with Butter , with a soup or as it is . Gayathri Kumar from Baking Egg less Group chose this recipe as a challenge for the month of March and it was suggested by Priya of Enveetu Kitchen . Bread making is an art . Making it is fun and trying it to substitute the ingredient (egg ) with some other ingredient is more fun and challenging.

 

As we are only two people at home , i cut down the recipe and  made quarter of the  recipe. I substituted egg with Banana . It turned out to spongy and tasty . Initially i thought the banana would dominate the taste of the dinner roll , actually speaking it did not. It was tasting good.

 

 

Ingredients :

 

     Original Version                                                                                     My Version

 

1/3 cup warm water,                                                                             2 TBLSP + 2 TSPN warm water
2 1/4 tsp active dry yeast                                                                      2  TSPN dry yeast
1/3 cup + 1/4 tsp granulated sugar                                                        2 TSPN Sugar
1 1/3 cups whole milk,                                                                          1/4 Cup + 3 TSPN whole milk
3/4 cup salted butter,                                                                             4 TBLSP
1 large egg,                                                                                            1/2 Banana
1 1/2 tsp salt                                                                                           1/4 TSPN + a pinch
4 1/2 cups all-purpose flour                                                                   1 Cup + 2 TBLSP

Make sure all the ingredients are in a room temperature.

Instructions:

 

1. In a small cup add warm water.Add sugar and yeast .Whisk until the yeast and sugar get dissolved.Close it with a lid and keep aside.Rest it for 5- 10 minutes until it gets foamy.

2. In the mixer add milk and banana and grind it .
3. In another big bowl add all purpose flour , salt , sugar and combine well.
4. Then add the yeast mixture and combine well.
5 Now you can add the Milk and banana mixture little by little and mix well. ( If you feel that it is sticky then do not add more milk mixture).
6. Lastly put the dough in the counter and the butter and knead well.Knead the dough till the butter is fully absorbed.
7. Initially when you add the butter and knead,it will be a sticky dough.
8. Then once you start kneading ,The dough forms into  a ball . (now it will not be a sticky dough ) Dust it with flour .
9. Keep it in the bowl and cover it with the wet cloth.
10. Rest it for 1 1/2 hours the dough will double in size .
11. Now cut the dough to 6 balls . knead them indivdually and place it in the Baking tray.
12. Rest it for another hour ,let it raise again.
13. Apply butter on the Dinner Roll ( Egg Wash )
14. Lastly bake it in the preheated oven at 350 F for 15- 20 minutes.
15.  Let it cool , and serve.





 

 

 

 

Note:  As the Banana has sugar in it , i reduced the amount of caster sugar , or it might me too sweet..