Wednesday, 20 April 2016
Tuesday, 19 April 2016
Recipe #30 White Chocolate Mousse
I discovered this recipe when my white chocolate truffle recipe failed miserably. At 12 in the night, I needed a plan B as to what was I going to gift to my professor!!.. I wanted to give a farewell gift to the professor.. And then.. I thought why not make a mousse out of it .. Cause my batter was neither too thin nor too thick.
Many recipes in this world are discovered by chance... so just 1 piece of advice, keep baking and keeping discovering new recipes, cause its the best thing in this world..to see someone smile!!

Makes: 3 portions
Ingredients
-150 grams of white cooking chocolate (chooped)
-50 grams of amul cream
-1 tblsp of cocoa powder
(Always remember - White chocolate and cream are in the proportion of 3:1, for ganache,cream, mousse, anything!)

Method
-In a heat resistant pan, take chopped white chocolate and cream and melt it over a double boiler. White chocolate takes time to melt, so be patient. Stirring it occasionally with a spatula
-After the chocolate has melted 80%, remove it from the heat and let it melt in the residue heat of the cream
-At this point, the mixture will look yellowish, to make it look white and shinier, use an electric beater and beat it for a minute
-To this add cocoa powder and mix gradually until well incorporated
-Keep the pan in the freezer and remove it and stir it well until smooth, repeat this process until it becomes of a pipeable consistency
-Using a star nozzel, pipe the mousse into moulds or cups and let it sit in the fridge and serve!!
-Garnish it with desiccated coconut
Many recipes in this world are discovered by chance... so just 1 piece of advice, keep baking and keeping discovering new recipes, cause its the best thing in this world..to see someone smile!!

Makes: 3 portions
Ingredients
-150 grams of white cooking chocolate (chooped)
-50 grams of amul cream
-1 tblsp of cocoa powder
(Always remember - White chocolate and cream are in the proportion of 3:1, for ganache,cream, mousse, anything!)

Method
-In a heat resistant pan, take chopped white chocolate and cream and melt it over a double boiler. White chocolate takes time to melt, so be patient. Stirring it occasionally with a spatula
-After the chocolate has melted 80%, remove it from the heat and let it melt in the residue heat of the cream
-At this point, the mixture will look yellowish, to make it look white and shinier, use an electric beater and beat it for a minute
-To this add cocoa powder and mix gradually until well incorporated
-Keep the pan in the freezer and remove it and stir it well until smooth, repeat this process until it becomes of a pipeable consistency
-Using a star nozzel, pipe the mousse into moulds or cups and let it sit in the fridge and serve!!
-Garnish it with desiccated coconut
Wednesday, 13 April 2016
Recipe #29 No bake Vanilla Cheesecake
Finally a compliment for my cheesecake from my brother!!.. It's a huge relief for me.. Here's this super easy recipe I found on the internet and tweaked it wherever needed
Prep Time : 25 minutes Total Time : 3 hours and 30 minute
Ingredients
-20 digestive biscuits
-11 tblsp salted butter (melted)
-2 tblsp castor sugar
-400 gms cream cheese (room temperature)
-1 & 1/4 cups condensed milk
-1/4 cup fresh lemon juice
-1 1/2 tsp vanilla essence
Method
-Put the digestive biscuits in a large plastic bag, and crush them using a rolling pin until the texture becomes like breadcrumbs
-Pour the crumbs into a medium sized bowl and add melted butter and sugar to it. Mix well using a spatula
-Press the crumb mixture into a 9 inch springform pan (a loose bottom mould), spreading it 1 1/2 to 2 inch up the sides (do this step properly cause this cheesecake when it is chilled in the refrigerator, it still has a soft consistency so the crumbs will give it structure), press flat with your fingers. Chill the crust in the refrigerator until the cheesecake batter is ready
-Meanwhile, make the filling- Using an electric beater- beat cream cheese in a large bowl at a medium speed until soft and fluffy. Add condensed milk to it and beat it well until well incorporated. Beat in the lemon juice and vanilla essence
-Pour the filling into the biscuit base pan, smoothen the top with a spatula. Cover the top with a plastic wrap and refrigerate it for 4 hours. Eat it as it is or pour some fruit coulis and enjoy it with your friends and family!!
Happy Baking!!
Prep Time : 25 minutes Total Time : 3 hours and 30 minute
Ingredients
-20 digestive biscuits
-11 tblsp salted butter (melted)
-2 tblsp castor sugar
-400 gms cream cheese (room temperature)
-1 & 1/4 cups condensed milk
-1/4 cup fresh lemon juice
-1 1/2 tsp vanilla essence
Method
-Put the digestive biscuits in a large plastic bag, and crush them using a rolling pin until the texture becomes like breadcrumbs
-Pour the crumbs into a medium sized bowl and add melted butter and sugar to it. Mix well using a spatula
-Press the crumb mixture into a 9 inch springform pan (a loose bottom mould), spreading it 1 1/2 to 2 inch up the sides (do this step properly cause this cheesecake when it is chilled in the refrigerator, it still has a soft consistency so the crumbs will give it structure), press flat with your fingers. Chill the crust in the refrigerator until the cheesecake batter is ready
-Meanwhile, make the filling- Using an electric beater- beat cream cheese in a large bowl at a medium speed until soft and fluffy. Add condensed milk to it and beat it well until well incorporated. Beat in the lemon juice and vanilla essence
-Pour the filling into the biscuit base pan, smoothen the top with a spatula. Cover the top with a plastic wrap and refrigerate it for 4 hours. Eat it as it is or pour some fruit coulis and enjoy it with your friends and family!!
Happy Baking!!
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