Recipe #33 Chocolate Panna Cotta

Makes - 10 small cups

Ingredients

-2 tsp unflavoured gelatin
-1 cup milk
-1 and 3/4th cups of cream
-2 tblsp sugar (any type)
-1/4 tsp salt
-170 gems of dark chocolate (chopped)

Method

-In a small bowl, sprinkle powdered gelatine over 1/4 cup milk and let it stand until gelatine has softened, about 5 minutes
-In a saucepan, combine the remaining 3/4th cup of milk and 1 and 3/4th cup of cream with salt and sugar. Bring it to a simmer over low heat. remove milk from the heat (don't let it boil), whisk the milk in the softened gelatine until dissolved
- Melt chocolate over a double boiler
-Once the chocolate is completely melted, mix it with the hot milk mixture until creamy
-Pour it in buttered moulds if you want to serve it without the moulds and refrigerate it for 3-4 hours and gently remove it from the mould and serve chilled
-If you want to serve it with the moulds, just pour the batter in the moulds and serve chilled

Happy Baking!!

Recipe #32 Caramel Sauce

Makes  - 100ml

Ingredients

-100 gms granulated sugar
-30 gms butter (unsalted - room temperature)
-60 ml single cream (I used Amul cream)

Method

-Put sugar in a medium sized flat pan. Spread the sugar evenly on the pan and cook it on medium heat, stirring the pan at regular intervals to avoid burning
-Once the sugar starts to melt, gently move the sugar about the pan (do not use a spoon or a spatula)
-Continue until the colour of the sugar turns golden brown, stretch it to the point where its colour is like honey
-Now add butter and mix it well with the sugar using a spatula
-Turn off the heat and add cream into the pan and mix it with a spatula
-Pour the sauce in a bowl or a jar and keep it in the refrigerator
-It can easily be used for a week (I'm sugar it won't last so long at your home, cause its super yummy)
-Inorder to make salted caramel sauce, add salt according to your liking!

Happy Baking!!

Recipe #31 Mango Jam

Easy to prepare recipe , which can be used for varied fruits as well!!

Ingredients

- 3 medium sized mangoes 

- 1 1/4 cup of water

- 1/4 cup brown sugar

- 1 tsp lemon zest

- Pinch of ginger powder

- 2 tblsp lemon juice

Method

- Peel the mangoes and cut them into cubes 

- Boil the water with brown sugar, lemon juice, lemon zest and ginger powder

- Add the mango cubes when the boiling mixture starts to thicken

- Mash the cubes while cooking,when it starts boiling, switch to low heat

- Cook until it reaches the jam consistency

- Can it in an airtight container and refrigerate it

- You can preserve it for a year, if you store it in a refrigerator

Happy Baking!!