Mango Mousse with Raspberry Pearls

ngredients

For Mousse

• 2 cup Mango pulp
• 1/2 tsp lemon juice
• 1/4 cup fine sugar
• 2 1/2 tsp Agar-Agar
• 1/4 cup water
• 3/4 cup whipping cream

For Raspberry Pearls

• 2 cups fresh raspberries
• 2 Tbsp sugar
• 1 Tbsp lemon juice
• 1 1/4 tsp agar-agar powder
• 1/2 cup oil

Method

Mousse

1. Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
2. In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
3. Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
4. Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.

For Raspberry pearls

1. Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
2. In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
3. Strain the berry mixture through sieve to get raspberry sauce.
4. Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
5. Add agar-agar to raspberry sauce. Note: raspberry should be warm.
6. Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
7. Strain caviar using a fine mesh strainer. Rinse well with water.
8. Store caviar in water until ready to use.
9. Lay on a paper towel-lined plate and pat dry

Apple Vegan Cake | Healthy Desseret

Ingredients

• 1 cup all-purpose flour (maida, plain flour)
• 1-1/2 Tbsp corn starch (corn flour)
• 1 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp cinnamon powder
• 1/4 tsp nutmeg
• 1/3 cup oil (canola or any vegetable oil)
• 3/4 cup sugar
• 1-1/2 cups apple sauce
• 1 tsp vanilla extract
• 1 Tbsp powdered sugar (for garnishing)
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Method

1. Pre heat the oven to 350°F
2. Square 8- inch cake pan, line with parchment paper and grease bottom and sides of the pan.
3. Mix the dry ingredients together except sugar, flour, corn starch, baking soda, nutmeg, cinnamon, and salt.
4. In a different bowl whisk oil and sugar together for about 2 minutes add apple sauce and vanilla extract mix it well.
5. Add the dry ingredients to apple mix and mix it together gently making sure all the ingredients mix together well.
6. Pour the mixture to cake pan and bake around 28 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
7. Let it sit for about 20 minutes bring to room temperature and slice the cake into 16 square pieces.
8. Before serving lightly dust with powder sugar.

Kaju Katli/ Kaju Barfi – Quick Indian Festive Dessert Recipe | Easy Online Recipes

Makes – 15 pieces

Preparation time – 10 mins

Cooking time – 10 mins

Ingredients:

• Cashew Nuts – 1 Cup
• Sugar – 1/3 Cup
• Cashew (Halves) – for garnish
• Cardamom Powder – 1/4 tsp
• Saffron – few Strands (for garnish)
• Ghee (for greasing the rolling pin and plate) – 1 Tbsp
• Process:
  • Blend the Cashews to a fine powder in a clean blender jar(It shouldn’t be pasty).
  • Add Sugar to a medium size non stick pan, and add water.
  • Bring the mixture to 1 String consistency.
  • Add Cardamom powder.
  • Add Cashew nut powder and mix well.
  • Cook till the mixture leaves the sides of the pan.
  • Transfer the mixture to a thali/ plate which is greased with some ghee
  • Grease the rolling pin with ghee and roll the dough into 1/4 inch thick circle.
  • Leave the mixture to cool for 5 mins.
  • Apply silver varakh and cashew halves for garnish.
  • Cut into 1.5 inch diamonds and serve.
  • Garnish with Saffron.
  • Kaju kati can stored for 1 week in a air tight container in refrigerator.
  Notes:
  • Do not over cook the sugar mixture. Just cook till one string consistency.
  • Silver Varakh is optional.
  • This can be made with  pistachios to get Pista Burfi.
  • Do not over cook the Kaju Paste.

CHOCOLATE CHIP CHOCOLATE SHEET CAKE | Delicious Chocolate Recipe

No mixer needed to make this delicious chocolate sheet cake packed with chocolate chips in every bite, both in the cake and on top! You won’t wanna share!

Ingredients

• 4 oz baking dark chocolate, roughly chopped
• ¾ cup butter, diced
• 2¼ cups granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cups mini chocolate chips

Topping

• 8 oz baking chocolate, chopped (chocolate chips can also be used)
• 1 cup heavy cream
• ½ to 1 cup mini chocolate chips

Instructions

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1. Heat the oven to 350F. Grease a 13X9" sheet pan.
2. In a heatproof bowl add the chocolate and butter.
3. Microwave in 30 seconds intervals, stirring when it stops, until the butter and chocolate are melted and the mixture is smooth.
4. Remove the bowl from the microwave and blend in the sugar and vanilla, stirring until combined.
5. Add the eggs and stir.
6. Gently fold in the flour, baking powder and salt.
7. Last but not least, fold in the chocolate chips.
8. Spoon the batter into the prepared baking pan and bake in preheated oven for 25-30 minutes.
9. Remove from the oven and let the cake cool completely in the pan.
10. When the cake is cooled, make the ganache.
11. In a heatproof bowl, add the chocolate and the heavy cream.
12. Microwave in 30 seconds intervals until the chocolate is softened. Stir until the mixture is smooth.
13. Pour the ganache over the cooled cake.
14. Scatter chocolate chips all over it.
15. Let the ganache set before c

Homemade Choco Taco Recipe | Chocolate Tacos with Ice Cream

Today’s sweet treat features Blue Bunny Ice Cream! I love homemade ice creams but some treats need the strength you get from buying ice cream, like my Ice Cream Cake, these Choco Taco’s are the same.

Ingredients

Chocolate Waffle Cone

• 1 C sugar
• 4 large egg whites
• 1 tsp vanilla
• 1/4 tsp salt
• 4 Tbsp butter melted
• 6 Tbsp Coco powder
• 11 Tbsp flour

Choco Taco

• Blue Bunny Ice Cream any flavor
• Chocolate waffle cone recipe
• Chocolate wafers
• Chopped peanuts

Instructions

1. Slice the rounded side off the ice cream, straight through the container
2. Then cut half circle "log" into 5-6 slices.
3. Lay them out and refreeze
4. Mix all the chocolate waffle ingredients together, until smooth
5. In a waffle cone maker pipe a log of batter into the machine (about 2 Tbsp)
6. Cook for about 40 seconds
7. Pull out the waffle cone "oval" and place one of the frozen ice cream half circles onto it, and wrap it up
8. Place back in freezer, work about 3 taco's at a time, you don't want the ice cream to melt, it will make the waffles too soggy.
9. Melt the chocolate wafers and let cool to room temperature, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.
10. Then immediately dip into the chopped peanuts
11. Keep frozen until you are ready to serve

Chocolate Mousse Recipe | Best PartyTime Dessert

Whether kids, teens or adults, almost everybody loves chocolate, and hence this mousse too! the luscious dark chocolate and the contrasting whipped cream together make it a temptation hard to resist. What is more, this mousse is also one of the easiest to prepare.


Ingredients

1 cup roughly chopped dark chocolate
1/4 cup milk
1 tbsp powdered sugar
1 3/4 cups beaten whipped cream
1/4 tsp vanilla essence
2 tsp honey

For The Garnishgrated chocolate

Method

1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
2. Strain the mixture using a sieve and keep aside.
3. Combine the sugar and ¾ cup beaten whipped cream in a deep bowl and fold gently.
4. Add the chocolate–milk mixture and fold gently.
5. Add the vanilla essence and honey and fold gently.
6. Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 1 to 2 hours or till the mousse sets.
7. Top each bowl / glass with ¼ cup of whipped cream and garnish with chocolate and serve chilled.

Handy tip :

1. You can also melt the chocolate-milk mixture on a double boiler.

Variation:

1. Rich mint chocolate mousse
2. At step 5, instead of vanilla essence, add 2 tsp of peppermint essence, mix well and proceed as per the recipe.