cold desserts

TENDER COCONUT PUDDING

Calin's Kitchen Leave a comment

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 .

Advertisement

CHOCOLATE- COFFEE MOUSSE CAKE

Calin's Kitchen Leave a comment

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

Calin's Kitchen Leave a comment

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

Calin's Kitchen 1 Comment

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