Delightful desserts
Chocolate mousse
Ingredients
1 tbsp cocoa powder
2 drops vanilla essence
3/4th cup fresh cream
1/4th cup milk
1 tbsp gelatine powder
(dissolved in 1/4th cup of water)
2 tbsp butter
3 eggs
4 oz chocolate
6 tbsp castor sugar
Method
Dissolve the cocoa powder in warm milk. Melt butter in a pan and add essence. Fold it with the milk mixture, dissolved gelatine and whipped cream. Freeze and decorate with chocolate syrup.
Biscuit munch
Ingredients
2 packets sweet biscuits
1 can pineapple
2 cups fresh cream
Chocolate syrup
Method
Crush the biscuits coarsely. Arrange half of them in a flat dish. Place pineapple chunks over this layer with enough juice for the biscuits to soak in. Apply fresh cream over it and generously drizzle chocolate syrup on top. Layer the remaining half of the biscuits on it and, again, place pineapples, cream and then the chocolate syrup. Now chill for two to three hours before serving.
Dry dates delight
Ingredients
6 cups dry dates
1 litre milk
3/4th cup castor sugar
1 cup oil
10-12 cardamoms
½ cup khoya
½ cup pistachios and almonds
for garnishing
2 silver leaves for decoration (if desired)
Method
Soak the dry dates in water overnight. Deseed them and soak them in milk for about one and a half hour. Cook on a low flame, stirring occasionally till the milk dries out. Remove them from stove and cool. Mesh in a blender.
Heat oil in a pan and add cardamoms and fry them till it gives off an aroma. Then add dates mixture and sauté on low flame. Add castor sugar, stirring continuously, and cook till all the water dries out. Remove from the stove. After cooling a little, add khoya and mix lightly. Garnish with pistachios, almonds, and silver leaves.
Jelly jewels
Ingredients
2 packets pineapple jelly
2-3 cups water
Food colours red, green and yellow (a pinch of each)
1 bunch grapes
3-4 pineapple slices
2 sliced peaches
½ cup cream for topping
Method
Divide the jelly powder in three parts. Boil water and add one part jelly crystals, dissolving them. Add green food colour and pour into tall glasses filling about one third of the glass. When set, drop some grapes in these.
Boil and dissolve the second part of the jelly crystals. This time, add yellow food colour and pour over the grapes in the glasses. When this is set, add pineapple chunks over it. Dissolve the third jelly part and add red food colour. Pour over the pineapple chunks in the glasses. When this is set, top it with a swirl of cream and peach slices.
Walnut surprise
Ingredients
1 can of condensed milk
3/4th cup walnut (coarsely chopped)
15 walnut halves for decoration
1 cup biscuits
600 gms fresh cream (whipped and chilled)
Method
Boil the sealed can of condensed milk for four hours in plain water. Make sure the can is completely immersed in water. Cool and refrigerate. (This should preferably be done a day before cooking). Now, open the can and take out the caramelised milk in a bowl and fold in the whipped cream gently.
Also, fold in your coarsely chopped walnuts and refrigerate for at least half an hour. Just before serving, fold in the crushed biscuits. Serve in a bowl with swirls of fresh cream and walnut halves.
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