Desserts · Fruits · Groovy Gourmets

Mango Pannacotta

Two post in a week , this is a real progress for me. i love love cooking and that was a reason for me to start a food blog of my own where in i can document my tries and tested recipes. But somewhere along the way life took over and i forgot my blog. Planning to post reguraly from now on . I have joined some baking groups on Facebook where in we all cook a particular dish for a month with a twist of our own and Groovy Gourmets is one of them. This months Challenge was Pannacotta and i prepared it a mango version.

Panna cotta is one of the easiest yet elegant desserts from Italy and it consist of very less ingredients as well. I have used agar agar to set these and cant wait to try out different flovours with strawberry and coffee being top on my list.

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Mango Pannacotta

Recipe Sourve : Collaborative Curry

Ingredients

Mangoes  – 2

Amul Cream  1 cup

Sugar- 1/2 cup

Milk- 1 cup

Agar Agar – 2 tbsp or 5 gms

Water- 1/4 cup

vanilla extract- 1 tsp

Method :

Peel cube and puree 2 mangoes. Alphonso works best.

Divide the puree in 5 shot glasses and chill in the freezer for 2 hours.

Mix cream , milk and sugar in a pan and heat.

Mix agar agar in 1/4 cup water and cook on a slow flame till smooth and the threads dissolve completely.

When the milk and cream mixture comes to a boil add the agar agar mixture and cook further for 2-3 mins.

Cool the mixture and add vanilla essence and mix.

Pour it over the mango puree and chill in the fridge for some hours.

Serve chilled.

Garnish with Mango cubes or some chopped Almonds for crunch.

To check on what other gourmets have been cooking check here.

Pinks Notes:

This is a great make ahead dessert.

Many variations can be done to the basic recipe.

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Baking · Chocolate · Desserts · Events

Coffee And Chocolate Pudding

How do u feel when you prepare something new and love the result……how do you feel when u put your feet on uncharted territories,How do you react when a unknown challenge is thrown at you,…………. For me it is exhilarating to do something new, to learn something new. I love baking and love to experiment different recipes, but my comfort factor is baking simple cakes and some basic breads as well cookies, As soon as the Icing word pops out, i have cold feet as i am not very good at it, why am i not good at it is coz i have not tried many as well.

Sweet Punch is started by the trio’s Divya, Ria and Maria and their motto is 

We have a passion – it’s baking!
We have a mission – its making baking simpler (for everyone)

I am happy to be a part of it coz that will give me a chance to bake new recipes and learn something new in the process as well. Do click herefor the details and for the roundups as well. 

The recipe for this month is Coffe and Chocolate Pudding and this is the 1st time i have made this. The pudding came out very nicely and a best treat for a cold day. It is best had when warm with a scoop of ice cream. The recipes calls for eggs which i dont use so made some changes on that part

 

Coffee and Chocolate Pudding

Recipe  Sourced from here                                                                                                                                                                                                                                                                                  Ingredients

                          Maida 1 cup                           

2 tsp baking powder

2 tsp cocoa

Pinch salt

½ cup brown sugar

2 tbsp butter, melted

½ cup milk

1/2 tsp Soda

2 tbsp curds

For the topping

6 tbsp brown sugar
3 tbsp cocoa
1/2 cup strong black coffee

Method

Preheat oven to 180°C.

Grease 4 cupcake molds or 4 ramekins.

 Sift together dry ingredients togeather in a bowl

Mix butter, milk, Curds  until well combined.

Spoon batter into 4 muffin molds

Sprinkle  brown sugar and cocoa then pour over coffee but do not stir.

Bake for 15 mins at 180c

Serve hot or warm with a dollop of ice cream.

Note.

As told best had warm, due to the addition of hot water on the top the batter gets cooked on the top but there is a sauce on the top which seeps through the whole pudding.

Desserts · Events · Uncategorized

Caramel Sauce

Blogging brings in new challenges and a chance to learn new recipes as well. I recently joined Taste and Create Group and i really love the concept of cooking from others blogs.

Taste&Create was started as a food event by Nicole from For the Love of Food. It’s whole purpose was, and has been, to create a community of bloggers who test each others’ recipes and share links. It has also been to help new and not so well known bloggers get their foot in the door of the foodie community.

This is my 1st post for taste and create and i was paired with No Reason Needed. A long time was spent on deciding as what to cook from her blog and at last decided on preparing Caramel Sauce…. the simple reason being i have never prepared it at home. I never knew it is so easy peesy to prepare caramel sauce,so here goes the recipe.

Caramel Sauce

Ingredients

ar  Sugar 1 cup

Water 1/4 cup

Amul Cream 1/2 cup

Method

In a wide pan mix sugar and water and stir gently on a low heat till the sugar dissolves.

Cook the sugar till it reaches a amber brown color but never never mix it with a spoon at this stage.

Only swirl the pan in regular intervals.

Remove from heat and add cream and the bubble will start coming up……….Dont get too scared as it will subside down as well.

Cook again for 2 mins till it comes to a creamy and smooth consistency consistency.  

U can store the mixture or use it to make caramel popcorn  or pour them over chopped Bananas as she has done.

Any Better Suggestions to use this sauce is always welcomed

Do check the other particiapnts of taste and create as well.

Cheese · Desserts · Events · Kids

Mini Cheesecake

I loved making this recipe  and was so very happy doing it. I really appreciate people who are so open in trying out doing different recipes and Kavi’s blog Edible Entertainment is one of them. I like that she has tried so many different types of recipes and i had a bit of time in deciding the one i would like to cook. Initially i had decided on making Onion Rings but when she posted this recipe recently i was sure that this would be the one i would be making.

I have hardly tasted cheesecake earlier so it was a good thing that i made this.It tasted just so awesome and i am so very happy to make it. It tasted so delicious and i was so proud to present it to my family. Loved the crust and then the creamy layer on the top it was silky smooth and melt in the mouth texture. So lets rock to the recipe now,do really try this out coz it was yummy and yummy.

I have followed kavi’s recipes till the most part by making only some minor changes.

Mini Cheesecake

 Ingredients

Prepare Cream Cheese

500ml whole milk

1 tbsp curds

2 tbsp cream

Prepare Cheesecake

For Crust

100gm pack of Hide and Seek Bisuits

1 Tbsp Butter

For Jelly Filling

Weilkfeilds Jelly 100 gms pack

For  ceam Filling

Cream cheese

Amul cream 80gms

Powdered Sugar 1/2 cup

1/2 tsp vanilla essense

1 tbsp china grass

1 tbsp hot water

Garnish

Dark Chocolate

Method

Cream Cheese

Heat milk and when starts boiling add 1 tsp lemon juice and stir till the milk separates.

Rest for 5 mins and strain in a muslin cloth and wash it with fresh water,drain all the excess water and pulse it in a mixer along with the cream till u get a creamy consistency.

Yup Cream Cheese is ready.

Crust

Crush the biscuits either with a rolling pin or in a mixer along with 1 tbsp butter.

Press around 2 tbsp of it on the base of each serving glass.

Chilli for 30 mins and above.

Jelly Filling

Prepare jelly according to the instructions on the pack and pour  1” or more above the crust and chilli it again for 30 mins or more for the jelly to set.

Cream Filling.

Mix Chinagrass in 1 tbsp hot water and stir till dissolved. Let cool

Beat cream cheese along with vanilla and sugar nicely.

Add cream and beat the mixture till it is smooth and fluffy.

Add china grass at this stage and whisk again.

Pour this mixture over the jelly and crust base and pour evenly.

Let it chilli in the fridge for more than 6-8 hrs.

Serve with grated dark chocolate.

This was the best dessert i have made till now………it was yummilicious.

This is off to Blog Hop Wednesday