Dark chocolate mousse
Who doesn't love some sinful chocolate? This one will leave you licking the bowl clean.
Ingredients
185 gm dark chocolate, chopped
2 egg whites
1 tsp coffee
1/2 tsp cocoa powder
2 tsp Irish cream liquor
1/2 Tbsp sugar
50 gm hung yogurt
Garnish:
Blueberries
Icing sugar
Method
Cut the dark chocolate into pieces, put it in a bowl and melt it in a pan that fits into a bigger saucepan with simmering water.Take 2 egg whites in a bowl and mix them till they become stiff, then add sugar and mix again.In another small bowl take coffee, cocoa powder, Irish cream liquor and mix well.Add this to the melted chocolate.Now whisk the hung curd into this mixture.Finally with a large steel spoon fold in the beaten egg mixture into the chocolate yogurt, a spoon at a time.Be careful not to over mix at this time otherwise the mousse will lose its volume.Spoon this creamy chocolate mixture into four bowls.Put them into the refrigerator for a couple of hours for the mousse to set.
For the garnish:Put frozen blueberries in a pan of water, add a pinch of sugar for taste and let them boil for around 15 minutes till the water reduces.Garnish the mousse with the blueberry compote, dust a little icing sugar on top and serve chilled.
Chilled lemon pie
Ah lemon! Somehow the tangy taste makes everything taste just a bit better.
Ingredients
For the biscuit base:
15 arrowroot biscuits
60 gm butter
1 Tbsp powdered sugar
For the filling:
250 gm chilled cream
300 gm condensed milk
6 Tbsp lime juice
1/2 tsp lemon rind, grated
1 slice of lemon
8 inch round serving dish
Method
Powder the biscuits by crushing them between two sheets of butter paper with a rolling pin or in a mixie. Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar. Line the base and sides of the serving dish evenly and smoothly with the biscuit mixture, put aside to cool. In another bowl, whip the cream, add the condensed milk and beat the mixture while pouring in the lemon juice. Now add the lemon rind and mix again. Pour the mixture into the cooled biscuit shell and chill for 6-8 hours or till set. Chilling it overnight is ideal. Garnish with a slice of lemon and serve.
Strawberry
almond cake
Who says you need to bake to make a cake? This delicious recipe with all the goodness of strawberries is proof that no bake cakes are just as awesome.
Ingredients
For the Crust
2 cups raw almonds soaked overnight
1/2 cup dates, pitted
For the Filling
3 cups raw cashews soaked for three hours
3/4 cup lime juice
3/4 cup honey
3/4 cup raw coconut oil
1 tsp vanilla extract
1/2 tsp sea salt
For the topping
1 box of strawberries
honey or dates to sweeten
1/4 cup apple cider
Method
Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over "cheese" mixture. Place almonds and dates in a food processor and mix until chopped and well incorporated. Rub a drop of coconut oil on the inside of a 9inch spring form cake pan (this prevents the cake from sticking the pan). Pour the almond mixture into the pan, spread out and mold into the cake pan. To make the cheese, blend the cashews, key lime juice, honey, coconut oil, vanilla, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!) Pour mixture on top of the "crust" and carefully tap the pan on the counter to release any air bubbles. Place the pan in the freezer for at least three hours or overnight.
Coconut burfi
Even if you aren't a fan of coconuts, this dessert will make you rethink your coconut aversion.
Ingredients
4 cups of coconut, desiccated
4 cups of sugar syrup
2 Tbsp khoya
1 Tbsp almonds, blanched and shredded
1 Tbsp pistachio, blanched and shredded
1 tsp ghee
Method
For the sugar syrup - Add sugar and water in the same proportions in a pan.Start heating the mixture and keep stirring continuously else the sugar will stick to the bottom and caramelize.When all the sugar dissolves and it becomes nice and thick, put off the flame.
For the coconut burfi - In a thick bottomed kadai, mix the coconut and the sugar syrup.Roast it until it thickens up and acquires a halwa-like consistency.Add the pistachio and almonds.Brush on the ghee in a tray and spread the coconut batter on it. Smoothen out the edges of the batter and cut into burfi shapes when it cools down. Serve.
Biscuit cake
One of the easiest and most fun recipes, the biscuit cake will be among your favorites in no time.
Ingredients
10 biscuits
3 tblspn sugar
2 tblspn cocoa powder
1 tblspn cornflour / cornstarch
1/2 cup + 1/2 cup milk
1/2 tsp vanilla essence
For icing
1 cup chopped dark chocolate
2 tblspn unsalted butter
Method
Take sugar, cocoa, cornflour in a sauce pan, add in vanilla and milk. Mix well. Cook this on low heat till it thickens. Now set aside to cool it a bit. Now take biscuit and dip it in milk, arrange it in a foil lined plate. Spread the cocoa icing over it and repeat this untill the last biscuit. Don't spread icing on top of that biscuit. Put this plate in fridge for 30 mins. Now take chocolate and butter in a sauce pan and melt it on low heat till it is all melted. Pour this over the biscuit and spread on the sides as well. Chill this for 30 mins.
Dragon fruit jam tarts
These tarts are easy to make and will be much loved by famly and friends
Ingredients
For Tart Crust
10 dates, deseeded
7 digestive biscuit
2 tablespoons butter, (melted)
For The Filling
1/2 dragon fruit (pitaya), scooped
n 2 teaspoons sugar
n 1 teaspoon lemon juice
n Strawberries, sliced, to garnish
Method
To begin making, prepare the tart crust first. In a mixer, take dates and crackers and grind till you get a smooth mixture. Now take the mixture in a bowl and gradually add about 2 tablespoons melted butter and mix well until the mixture resembles a dough. Line tart moulds with parchment paper. Divide crust between the moulds and press firmly using your hands to form a uniform crust. Press it more in the centre with your thumb to make space for our filling. Put in the freezer section of the refrigerator for about 10-15 minutes. For the filling, cut the dragon fruit into two halves and scoop out the flesh using a spoon. Take scooped flesh in a mixer/grinder and blend to a pulp. In a thick bottomed non-stick pan, combine dragon fruit pulp and sugar. Cook on a medium flame and simmer until it has a thick jam like consistency. Keep on stirring occasionally. This will take about 20-25 minutes.Once you notice that it has begun to thicken, add lemon juice to it. Stir well and cook for about a minute. Remove from flame and allow it to cool. To assemble, take out the prepared tarts from the refrigerator. Put about a spoonful of dragon fruit jam on it. Garnish with sliced strawberry.
