MOCHA-BISCUIT BLACMANGE


This is an eggless dessert ,easy to make with

simple ingredients!You can use Marie biscuit ,

Cashew/ Almond cookies or any homemade

biscuits .

Quick to set,and quick to make recipe

INGREDIENTS

3 cups milk

2 heaped tblsp.cornflour

2 tblsp.cocoa powder

1/2 -1 tsp instant coffee

3-4 tblsp sugar or to your taste

1/2 tsp.vanilla essence ( optional)

METHOD

Mix the cornflour with little milk and set aside.

Mix cocoa powder,and coffee in 1/4 cup hot

water and set aside.

Heat milk and sugar till boiling point.

Add cornflour,and coffee mixture to the milk.

It will thicken quickly , so keep stirring.

Once it is thick like custard remove from fire.

Pour little custard in a bowl.

Layer biscuits ( dipped in milk) on top of the

custard.

Pour another layer of custard ,then a layer of

biscuits.

Finally add the remaining custard,and allow to

set in the refrigerator.

Can be served with chocolate sauce drizzle ,and

Praline( caramelised nuts)

Note:You can use chocolate chips in place of cocoa powder

TENDER COCONUT JELLY PUDDING


I happened to come across a newly opened

health drink shop near my house.

It tasted too good , so I asked them what’s in it,

but they were not able to answer .

Fortunately I heard a voice in the crowd ,saying

it’s just tender coconut water with Jaggery.

Anyway, facts apart ,the idea of mixing tender

coconut water,created the spark to this recipe.

I have posted a recipe of tender coconut

pudding with sugar before, but this dessert is

purely made with country sugar.

First, I made the jelly with agar agar, tender

coconut water,country sugar , cardamon ,and

dropped in cubes of the jelly into the pudding.

No eggs,no sugar,so do try this dessert and post

in your valuable comments!

Note: You could try with gelatine instead of agar agar if you like,

To the recipe

INGREDIENTS

For the jelly

2 cups tender coconut water

Country sugar to taste

a pinch of powdered cardamon

25 gm agar agar or 2 -3 tsp gelatine

METHOD

Prepare the agar agar as per the instructions in

its box.Mix in tender coconut water and heat 2

minutes.Add cardamon powder and sugar to

taste.

Allow to set in refrigerator till firm. Cut into

cubes and add to pudding.

You can also pour into individual bowls.The

jelly can be poured in layers ( if you have time)

or as base or topping for the pudding .

For the pudding

INGREDIENTS

1-2 flesh of tender coconut ( ground)

3 cups of milk

1/4 tsp cardamon powder

Country sugar to taste

75 gm agar agar ( I used the strips not powder)

A pinch of salt

METHOD

Prepare the agar agar as directed in the box.

Mix in milk , ground tender coconut,sugar

cardamon powder and heat till no pieces of

agar agar remain.

Pour into mould and add the pieces of jelly and

allow to set. Serve with praline.

Cashew praline with jaggery

Heat a little jaggery till thick and bubbling.

Add in cashewnuts and mix till coated.

Remove from fire and allow to cool.

Crush it and use to serve!

COFFEE JELLY PUDDING


This is a simple pudding ,innovated to beautiful

I always try to keep the ingredients simple,

healthy, and tasty!

This pudding is one like it….simple and

exquisite!

So ,let’s move to the recipe now.

INGREDIENTS

For the coffee jelly

1 sachet gelatine ( 2-3 tsp)

2 cups water

1 heaped tsp. instant coffee powder

Sugar to taste.

Method

First soak the gelatine in a little water .

Heat the water ,add the sugar .

Next add the bloomed gelatine ,and heat for 5

minutes .Remove from fire.

Next add the coffee powder and mix well.

Allow to set ,cut into cubes .

For the coffee pudding

2.5 cups milk

1 tblsp cornflour

Sugar to taste

2 tsp instant coffee powder

1 sachet gelatine

Method

Soak gelatine.

Heat milk and sugar.

When it has reached boiling point, add the

cornflour , coffee mixed in little water.

Next add the gelatine into the boiling mixture.

Lower the flame and cook for 3 minutes .

Pour into moulds and when partially set,add

the coffee jelly .

Allow to set well and serve .

Preferances of serving with praline /chocolate

shavings,is yours.

I love it without any additions.

So ..do try and post in your comments!

TENDER COCONUT PUDDING


This dessert is made with tender coconut water, tender coconut ( flesh), coconut milk and gelatine.

After the pudding sets , you could see the water set at the bottom clearly layered.

The flesh has to be ground coarse.

Note: You can use Almond milk in place of coconut milk .

Let me give you some pointers in health benefits.

*It has good source of antioxidants

*Aids in digestion

*It helps in lowering blood sugar levels

*Aids in kidney related issues

Coconut milk and the tender flesh of coconut too have many nutrients to add , but I’m not going into detail .

Let’s get into the recipe now

INGREDIENTS

1 cup tender coconut water

Flesh of tender coconut ground coarsely (1-2)

2 cups thick coconut milk

3-4 tsp gelatine

Sugar to taste

1/2 tsp fine cardamon powder

Pinch of salt.

METHOD

Soak the gelatine in a little water for a few minutes.

Heat it on a low flame till the gelatine dissolves.

Add the rest of the ingredients.

Mix well. Pour into moulds and allow to set in

the refrigerator.

Serve with praline, or any sauces you like .

CHOCOLATE- COFFEE MOUSSE CAKE


This cake base is the same recipe I posted 2 days back.You can use any dark chocolate

base. CHOCOLATE HAZELNUT CREAM CAKE -click on the link for the chocolate base

INGREDIENTS ( for the mousse)

2 egg yolks

100 gm sugar

1.5 cups milk

2 cups whipped cream

1 tsp coffee powder

1 tsp. vanilla essence

2 tsp.gelatine

1/4 cup water

2-3 tsp cornflour

METHOD

First soak the gelatine in a little water and set aside.

Beat eggs and sugar till creamy.

Mix the cornflour in 1/4 cup water .

Heat milk lightly ,add cornflour ,coffee powder and cook till you see it turning thick.

Remove from fire.

Now add the rest of the ingredients except the cream in the same heat andd mix well.

Beat the whipping cream till it hold peaks and mix into the coffee mixture.

Once cool, pour over the cake and allow to set well (overnight  or 1 day prior is best)

Dust  the top with cocoa powder when you serve .Top with praline or chocolate sauce.

 

 

 

JAGGERY PANNACOTTA


This dessert came up while I was melting jaggery to be stored.( I have a habit of having

curd with jaggery/honey as dessert mostly 😋).

This tasted like wattalapan .Can be served with praline ( caramelised nuts) or chocolate

sauce.

So … let’s get into the recipe

It’s the same recipe as any pannacotta,but jaggery and a little brown sugar is used for the

sweetness.

INGREDIENTS

1.5 cups of thick coconut milk

1 cup fresh cream

1 cup jaggery syrup ( add to your taste)

3-4 tsp gelatine

a pinch of salt

1 tsp.vanilla essence

1/4 tsp.cardamon powder/ essence

a pinch of nutmeg powder

METHOD

Soak the gelatine in a 2-3 tblsp of water.

Heat cream till slightly hot.

Add coconut milk and the soaked gelatine with the jaggery and simmer for only few

minutes.( Do not let the mixture boil)

Mix the remaining ingredients .Pour into moulds you like,and refrigerate to set for

minimum 2-3 hours.

Serve with praline if you like.

BUTTERSCOTCH PUDDING


This is an awesome dessert which could be made eggless too.I have shared the eggless

version before.. BASIC BLACMANGE WITH VARIATIONS (EGGLESS) .Now i would like to

share the egg version.Another note ,i would like to make is, try your best to use the brown

sugar, if not available use the white sugar but, make sure you caramelise to get a nice

brown  butterscotchy look.When praline is topped while serving it is surely a delight!

Okay!Now for the recipe

img_0050

Ingredients

2.5 tblsp.butter (salted or unsalted)

3/4 -1 cup brown sugar

3 eggs (yolks and whites separated)

3.5 tsps geletine mixed in half cup hot water

3 cups milk

1-2 tblsp brandy (optional)

Heat butter and sugar in a saucepan on medium flame.Do not stir (let the butter melt and

the mixture change color).Then mix gently to get the syrupy look.Remove from fire.

Beat the egg yolks slightly and add to the milk.Mix well.Add to the caramelised

mixture.Next add the gelletine mix,and keep cooking on a very slow fire,till you get a light

custard texture.(not thick).(patience needed).Add brandy.

In the meantime,beat egg whites to a stiff froth.Fold in to the custard mixture (a little

warm is fine)when cool and refridgerate till its set.

Serve with praline.

Tip.You could make a trifle pudding with a piece of cake at the bottom,and this pudding on

top with chocolate drizzle and praline will be another delight