cold desserts

BLUE PEA FLOWER,COCONUT JELLY

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Blue pea ,or Sungoo poo (Tamil),Aprajita (Hindi)is a flower with many health benefits.Like green tea it has

loads of antioxidants,and many other health benefits.Blue pea flower has potent to calm and relieve

stress , lower blood pressure, good for diabetics….and many more health benefits worth searching.

This tea is a visual treat when steeped in hot water ,and has colour changing abilities to pink and purple

when lime or lemon grass is added.

This flower is widely used in Chinese medicine and Ayurvedic medicine.Like chamomile tea ,if taken

before bedtime gives you a good sleep.Though the extracts do not contribute much to taste, considering

the health benefits it’s best to include this at least once a day.

Now to today’s unique dessert …Mixed the tea infusion with coconut milk and gelatine (you could use

agar agar ),and made a top layer with tender coconut and gelatine.It was a good combination of

coconut and tender coconut jelly .Do try this recipe and send in your comments and suggestions.

To the recipe

INGREDIENTS

7-10 dried blue pea flowers steeped in 1 cup hot water

2 cups coconut milk

Sugar to taste

3 tsp gelatine soaked in 1/2 cup water

METHOD

Strain the steeped tea and squeeze the remaining flower to get a darker shade .

Add bloomed gelatine and the sugar to the tea and heat till gelatine is well mixed.

Add the coconut milk whilst hot and remove from fire.

Pour into mould and allow to set.

After it is set add the tender coconut layer.

For the tender coconut layer

1 cup tender coconut water

sugar to taste

2 tsp gelatine soaked in a little water

1/4 water

Method

Heat the water and sugar till sugar is dissolved, and add the gelatine.

Add the coconut water and remove from fire.

Mix well and allow to cool .

Pour over set blue jelly.

Can be served with cream if you like.

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BLUEBERRY ‘N’ VANILLA PUDDING

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Blueberries in season now,and in India this berry resembles the size of an olive .Fleshy,sweet,moist,and

a deep purple fruit.A berry containing many health benefits,whether eaten only with a sprinkle of sugar or

without sugar is very sweet and tasty.This wonder berry can be made into lovely desserts, cakes,

milkshakes,pancakes,waffles,smoothies,salads…….

Today’s recipe is an easy dessert with a biscuit base,vanilla custard in the centre, and a pannacotta with

blueberry compote to the top.

Now to the recipe.

INGREDIENTS

For the base

1 cup digestive biscuits

1 tbsp melted butter

2-3 tbsp sugar

Crush the biscuits sugar and melted butter .Press the mixture on a springform pan or dish at the bottom

and sides evenly and refridgerate till filling is prepared.

Vanilla filling

2 .5 cups milk

2 tbsp cornflour mixed in a little milk

2-3 tbsp sugar

1 tsp vanilla essence

Heat the milk and sugar, and when it reaches a boiling point add the cornflour mix and essence.

Keep stirring as the mixture will thicken quickly.

Once thick remove from fire and allow to cool .

Once cool pour over the biscuit base ,and return to refridgerate,till the blueberry layer is made.

For the blueberry pannacotta filling

2 cups blueberries lightly boiled with 2 tbsp sugar,seeds removed mashed and strained(1 cup )

1 cup cream

1 cup milk

2-4 tbsp sugar or to taste

3 tsp gelatine soaked in a little water

Heat cream and milk till warm.

Add gelatine and heat on a low flame .

Remove from fire and add the blueberry mix and stir lightly .

Pour over the vanilla custard and allow to set in the fridge(minimum 2 hours)

Your preferred choice to serve with blueberry sauce.

JAGGERY PANNA COTTA

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This is a dessert with jaggery, milk,cream and gelatine.Taste in relation to an eggless wattalapan.

Adorned with praline it was amazing .You could try this with thick coconut milk for a variant .

This is another innovation from my kitchen, and as my passion is to share recipes I am greatly excited and would love

to hear your suggestions and comments.

To the recipe

INGREDIENTS

2 cups milk

1 cup fresh cream

3 tsp gelatine

100-150 jaggery or jaggery to your taste

1 tbsp brown sugar

a pinch of salt

1/4 tsp cardamon

a pinch of mace powder

1/2 tsp vanilla essence/rose essence

METHOD

First sprinkle gelatine in a little water and set aside.

Heat jaggery in 1/2 cup water till the jaggery melts.Add cardamon powder and the rest of the spices after removing

from fire.

In the same heat add the bloomed gelatine and the milk and mix well.

Next add in the lightly beaten cream and mix well.

Strain the mixture to avoid any little lumps.

Pour into moulds of your choice and allow to set in the refrigerator.

Serve with praline .

TIRAMISU

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Tiramisu is a layered cold dessert,originating

from the Italian cuisine .An unique coffee,

chocolate flavoured dessert,with created layers

of mascarpone cheese,eggs,cream,and sponge

cake ( made like finger biscuits ).

There seems to be many variants of this dessert

with many flavours,but the authentic tiramisu

has coffee,chocolate,liquor ( Marsala) flavours.

Though the rise of eggless versions are seen,the

authentic one has eggs,which are added raw or

slightly made sterile on a bain-Marie.( double

boiler).If you have pre-made the biscuits,it’s

just few minutes to this lovely dessert.Store

bought lady finger biscuits,amaretto biscuits

can be used in the making .

To the recipe now

INGREDIENTS

To make the sponge lady fingers

3 egg whites

A pinch of salt

3 egg yolks

50-60 gm sugar

50-60 gm flour +1 tsp cornflour

2 tsp powdered sugar ( to sprinkle on top,

before baking

1/2 tsp vanilla essence

Method

Beat egg whites stiff with salt, and set aside.

Add yolks and sugar in another bowl and beat

till creamy .

Mix in the flour,egg whites ,and blend with a

spatula .

Pipe into finger shapes.

Sprinkle powdered sugar on the top and bake

for 20 minutes or till done .

You can bake in a Swiss roll baking tray ,

and cut into strips too .

To prepare the cream

200 gm mascarpone cheese

3 -4 tbsp sugar ( I used brown sugar )

2 egg yolks

1 cup fresh cream

2 egg whites

1 tbsp Marsala wine,or any liquor ( I used

brandy )

Method

Lightly cook the eggs and sugar on a double

boiler for 1 minute,and set aside.

Beat the egg whites till stiff peaks form.

Beat the cheese,add in the lightly beaten cream

and beat till no lumps are seen.

Mix in the rest of the ingredients and set aside .

Eggless version:Eggs can be replaced with

hung curd (3/4 cup)

For the coffee syrup ( for dipping biscuits)

150 ml coffee ( 1-2 tsp instant coffee and water)

1 tbsp sugar

1 tbsp liquor.

Mix all the ingredients together and set aside .

For the final assembly

Ingredients

Grated chocolate

Cocoa powder

The authentic tiramisu is said to have a round

shape,but as we have the liberty to make into

any shapes,it’s your option in choosing the

shape .

It could be made in individual cups too.

So …now for the assembly-dip each sponge

finger in the coffee syrup,and layer the tray .

Next add a layer of the cheese mixture .

Add grated chocolate ( preferably dark)over the

cream .

Next,add another layer of dipped biscuits.

Then the cream mixture .

It should finish with the cream mixture at the

top.

Then again grated chocolate.( This is optional )

Dust cocoa powder ( unsweetened) to cover the

cream finally ,and refrigerate till set .

APPLE,BANANA,CHIA TRIFLE PUDDING

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Well,this trifle pudding is without sponge cake,

but if you like to add cake you could .

The remaining syrup from the poached pear,

was in the fridge,and as apples too have the

crunch of a pear,I used the same syrup to stew

the apples.

Added one big banana to the hot syrup,chia

seeds after mixture cooled down,topped with

vanilla custard and jelly.

Lovely dessert to brighten your day !

To the recipe now

INGREDIENTS

Base layer

Stewed Apple pieces

1 big banana sliced

1/2 cup chia seeds soaked

A pinch of salt

METHOD

Mix all together and spread on base of a

pudding bowl.

Middle layer ingredients

3 cups milk

2 -3 heaped tbsp custard powder ( vanilla)

2-3 tbsp sugar or to your taste

Method

Mix the custard powder in a little milk and set

aside .

Heat the remaining milk with sugar .

Once it reaches a boil,add in the custard mix,

and cook till thick .

Allow to cool partially, and pour over the layer

of fruit.

Keep in the fridge till you prepare the jelly.

The final topping ingredients

1 packet jelly crystals

Sliced cashewnuts

Method

Prepare jelly as per the instructions in the

packet,and pour over the custard after it is

partially cool.

Sprinkle cashewnuts and chill till set .

POACHED PEAR WITH MINT JELLY AND HUNG CURD CREAM

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This combination is purely my innovation !

The jelly was homemade with mint leaves

extract.( from my culinary patch )

I made it yesterday and put in the fridge to

serve for Sunday dessert. Was waiting for my

kids ‘thumbs up’before I could post.

Everyone loved the combination , only regret

was the quantity seemed less . I always try with

small quantities, and if successful only make

the normal portions .

I got only the local pear which was small in size

The soft pear is best suited for these type of

desserts as the poaching time will be less.

Pears were poached in ginger sauce .

Now to the recipe

INGREDIENTS

5-7 pears

3/4 cup sugar

1/2 cup water

2-4 strips (1 inch ) pieces ginger

1 small piece cinnamon

A pinch of salt

METHOD

Heat the water and sugar with ginger and

cinnamon .

Peel and core pear, keeping the fruit intact in

shape .

Drop into the boiling syrup,and cook till pears

are very tender and soft .

Remove from fire,and let them remain in the

syrup.Refrigerate

For the mint jelly

Ingredients

A handful of fresh mint leaves

2 tsp gelatine allowed to bloom in a little water

1 cup water

Sugar to taste

Method

Grind the mint leaves with 1/2 cup water

fine,and strain.

Heat the remaining water with sugar .

Add gelatine and mix well till gelatine is

dissolved .

Add the mint extract ,mix well and allow to set

in the fridge.

For the hung curd cream

Ingredients

1-2 cups curd

Sugar to taste

Few drops of vanilla essence

Method

Tie the curd in a muslin cloth,and keep it on a

strainer with a vessel under, and allow the

water to drain in the fridge.

Cream it with powdered sugar, and essence

and serve with pear .

Serve the poached pear with a little syrup,a

scoop of curd cream,and set jelly pieces .

This dessert could be served with warm pears

too.

CHOCOLATE CHIA PUDDING

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News around says its ‘Chocolate Day ‘today the

7th of July.

So …today I will be sharing a healthy chocolate

pudding !

Yes ! it’s with chia seeds,coconut milk and

honey.

The chocolate had sugar,and the rest of the

sweetness was honey.

To the recipe now

INGREDIENTS

150-200 gm dark chocolate / any of your choice

1/2 cup pre-soaked chia seeds

2 cups fresh coconut milk

3 tsp gelatine

75 ml fresh cream

3-4 tbsp honey

2 tsp brandy ( optional)

1/2 tsp vanilla essence

A pinch of salt

METHOD

Add the gelatine to 1/4 cup water,and allow to

bloom.

Heat the cream and once it reaches a boil ,pour

over chocolate and mix till smooth with honey.

Mix in the gelatine into the warm chocolate

Add coconut milk,and return to flame ,for just

1-2 minutes .

Mix well and remove from fire

Add brandy and essence .

Add the soaked chia seeds and allow to set in

the refrigerator for 1-2 hours.

TRIPLE DELIGHT(EGGLESS)

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A lovely pudding,a satisfying treat after a meal!

Eggless,with simple ingredients.Thickened with

Cornstarch in three flavours and a sprinkle of

praline is divine !

Each layer will set quickly, and you have to

pour each layer after it sets . ( within minutes).

The time you make a layer is enough for the

prepared layer to set.

INGREDIENTS

FOR THE CHOCOLATE LAYER

2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 tbsp sugar

3 tbsp cocoa powder or 100-200 dark chocolate

pieces

1/2 tsp vanilla essence

a pinch of salt

METHOD

•Heat the milk with the sugar

•Pour a little hot water on the cocoa powder

and mix to a smooth paste.

• If you are using chocolate also you can add a

little hot water / hot milk to melt

•When it reaches boiling point ,add cornflour

and the rest of the ingredients,and cook to a

thick custard consistency .

•Remove from fire and pour into individual

ramekins and allow to set ,while you prepare

the next layer.

VANILLA LAYER

INGREDIENTS

2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 -4 tbsp sugar

1/2 tsp vanilla essence

METHOD

Follow the same method,and pour the next

layer.

CARAMEL LAYER

INGREDIENTS

2 cups milk

2 heaped tbsp cornstarch mixed in a little milk

or water

1/4 cup brown sugar

2 tbsp water

A pinch of salt

METHOD

•Boil the sugar with 2 tbsp water till it melts.

•Add milk and heat.

• Add cornstarch and cook to thick custard

stage

•Remove from fire and add to the final layer .

Allow to set for minimum two hours and serve

with praline / chocolate shavings .

Praline is my best choice .

If you have salted caramel toppings you can add a tbsp for enhanced taste .

FOR THE CASHEW PRALINE

1 tbsp butter

3-4 tbsp sugar ( not brown)

A handful of cashewnuts

Heat the butter and sugar together.

When it starts to bubble add the cashews and

mix in quick for a minute .

Transfer to a board and allow to cool . Crush to

your choice and sprinkle on dessert when you

serve!

MANGO-YOGHURT PUDDING

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This is a no cream,eggless dessert .Few minutes

to an awesome dessert !

I have used gelatine in this dessert,you can use

agar -agar.

This too is my innovation, in the method of

adding sugar ..so let’s get into the recipe

INGREDIENTS

1 cup fresh mango purée

2 cups milk

3 tsp gelatine soaked in water

200 ml yoghurt /curd

3 -4 tbsp sugar

A pinch of salt

1/2 tsp vanilla essence

METHOD

Caramelise the sugar with 1-2 tbsp water till

golden brown .

Add mango purée with salt and heat till crystals

of sugar are melted ( 5 minutes) and set aside.

Simultaneously heat milk . When it has reached

the boiling point ,add gelatine and reduce the

flame .

Once the gelatine has melted , remove from

fire.

Now add the curd to the mango puree, and mix

well.

Next add the gelatine milk to the mango mix.

Add to individual glasses and allow to set in the

refrigerator for minimum 2 hours.

Can be served with chocolate shavings or plain

without any adornment.

CHOCOLATE MOUSSE

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Chocolatey elegant simple dessert , which no

one could resist. Chocolate mousse tops the list

of all mousses .This dessert is easy to make,and

tastes too delicious if prepared a day ahead

and allowed to set.( Even though it sets within

2-3 hours ).

The quality of the chocolate,says it all , so it’s

best to use good quality chocolates. I used dark

chocolate .

Now to the recipe..

INGREDIENTS

100-125 gm dark chocolate

25 gm butter ( unsalted)

1/2 tsp vanilla essence

1 tsp rum /brandy ( optional)

3 egg yolks

3 egg whites

A pinch of cream of tartar

150 gm fresh cream

A pinch of salt

3-4 tbsp sugar ( powdered)

METHOD

Melt the chocolate with butter,in a double

boiler.

Add egg yolks,vanilla,brandy ( if using),salt ,

2 tbsp sugar and mix well.

Beat egg white with cream of tartar stiff .

Beat cream with the remaining 2 tbsp sugar

until stiff peaks form.

Mix in the egg whites first into the chocolate

mixture ,gently and gradually.

Next fold in the cream the same way ,gently till

no whites are seen .( Do not beat ).

Pipe into individual moulds .Top with a little

grated chocolate and serve .

This dessert can be served without cream or

any adorning. Served plain itself,was amazing .

So do try this easy recipe and post in your

comments.

The same recipe can be made with white

chocolate for white chocolate mousse !

MALAI ‘N’ NUTS KULFI

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Kulfi the Indian ice cream with many

flavours,served in a stick , tiny clay pots,or

slices . The authentic kulfi is set in cones,or clay

pots called ‘matka ‘pots.

This is a lovely creamy kulfi with nuts and rose

petals with cardamon powder.

Summer time always calls for cold desserts,and

this was so cool and comforting . Only regret

was,that I couldn’t use the kulfi moulds, but

instead used muffin moulds .

So let’s get into the recipe!

INGREDIENTS

500 ml milk

100 gm khova ( mawa)

6 tbsp sugar

1/2 tsp cardamon powder

A pinch of salt

Nuts of your choice

Few rose petals

50 gm cream

METHOD

Boil the milk ,and when it reaches boiling point

Add mawa, sugar and heat till lightly thick.

Add the rest of the ingredients.

Pour into kulfi moulds .

Cover with foil . Insert popsicle sticks , through

the foil so the sticks stay straight till set.

MANGO PUDDING

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A dessert which slides down your throat,which

gives you the cool to your tummy ,the comfort

needed for the season.

Like ice -cream these are like healers for these

summer days!

So here’s to the recipe now !

INGREDIENTS

1-2 mangoes peeled,cubed, and stewed for 2

minutes with a little sugar.(1-2 tsp)

3/4th cup sugar+1-2 tbsp water

2.5 cups milk

3 egg yolks

1 tsp cornflour ( to prevent curdling )

3 egg whites

A little rum/ brandy ( optional)

1/4 tsp vanilla essence

1 sachet gelatine

METHOD

Allow the gelatine to bloom in 1/4 cup water.

Heat the sugar and water till it bubbles and

changes colour ( not brown).

Add milk to the sugar,and heat till it reaches a

a boil.

Mix egg yolks and cornflour together and add

to the milk .

After 5 minutes add the bloomed gelatine,and

mix on medium flame , till gelatine is well

mixed.

When it looks thick ( not very thick) remove

from fire .Add essence and rum if using.

Allow to cool .Add the stewed mango pieces.

In the meantime beat the egg whites to a stiff

froth,and add in to the pudding.

Set in fridge till set .

Can be served with praline , and toasted

coconut flakes.

EGGLESS BUTTERSCOTCH PUDDING

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This is an awesome dessert which can be made

in minutes.Simple ingredients but exquisite

taste.

Using brown sugar adds more taste and colour

to the pudding .

So do try this dessert and send in your

comments and suggestions !

INGREDIENTS

2 tbsp.butter

3/4 -1 cup brown sugar

2.5 cups milk

3 tbsp cornflour mixed in 1/2 cup milk

METHOD

Add the butter and sugar in a thick saucepan,

and heat till the sugar dissolves on medium

flame. Do not stir much .

When it is is bubbling and reaches a nice deep

brown colour , add the milk ( the sugar will

crystallise .Do not get confused it will dissolve

in the milk while heating).At this stage add the

cornflour mixture, and cook till thick.

Pour into moulds and refrigerate for minimum

1 hour .

Can be served with praline .

Check my previous post on another version of butterscotch pudding

https://calinskitchen.com/2016/11/20/butterscotch-pudding/

MOCHA-BISCUIT BLACMANGE

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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

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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

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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!