…in & chill or freeze till the base is firm. For the Filling : Dissolve gelatin in boiling water. Stir to cool. Blend gelatin in the mango puree. Beat sugar and cream cheese until light, smooth and creamy. Add the mango gelatin mixture to the cream cheese mixture and combine well. Whip the cream until stiff, fold in the whipped cream and stir in the mango pieces/cubes. Pour this mixture over the chilled crust and smoothen the top. Chill for at…
…taste. Just a touch goes a long way! Preparation of the Filling : Sprinkle gelatin over water and let it bloom for about 5 minutes. Microwave the gelatin for a few seconds or dissolve in a double boiler. Stir well to dissolve. Set aside. Soften the cream cheese with a blender. Add milk and blend again to smoothen. Divide equally between the 3 bowls of chocolate in this order – first the cream cheese, then the gelatin and finally the whipped…
…h whipped cream & decorate with cherries if desired. Tips & Variation : You can layer it in individual bowls or use different shape bowls for layering if you wish. Soaking the gelatin in normal water for a few minutes before heating helps dissolve the gelatin uniformly. Use condensed milk according to sweetness desired….
…ght bubbles on the edges of the pan. Add vanilla essence. Squeeze softened gelatin with your hands to remove excess water and then add to the milk mixture. Stir to dissolve gelatin completely. Let it cool slightly. Pour into desired moulds and set in the fridge. When ready to serve, unmould on to individual serving plates. Serve the panna cotta topped with 2-3 tbsps. of kiwi crush or as per preference and garnish with fresh kiwi slices. Enjoy your…
…ant bowl, soak gelatin in orange juice for about 30 mins.. Heat the soaked gelatin over a pan of simmering water till gelatin dissolves completely. Cool the mixture completely. In another bowl, whip cream till fluffy & light. Fold the sweetened condensed milk in the whipped cream. Mix in orange juice & gelatin mixture gently till well combined. Pour into a large bowl or spoon into individual glasses/bowls & chill in the fridge till set…
…am 3 tbsp granulated Sugar 1 tsp Vanilla Essence 3 Gelatin Leaves or 3 tsp Gelatin powder ¼ cup cold Water Procedure: Soak gelatin leaves in water for 5 minutes to soften. Pour in milk, cream and sugar in a saucepan. Stir to mix well. Place saucepan on low heat and bring to a gentle simmer. Remove from the flame when you see tiny bubbles on the edges of the pan. Add vanilla essence. Squeeze softened gelatin with your hands to remove excess water a…
…visitors “A Very Happy Halloween.” Celebrate& enjoy with ‘SpiderWeb Sugar Cookies’ & ‘Super Quick Vampire Shots’. Ingredients: 1 pkg. (3 oz) Port Wine Gelatin 1 cup boiling Water 1 cup cold Water or 1 cup Port Wine Procedure: Place gelatin in a sufficiently large and deep bowl. Add boiling water to the gelatin mix and stir for 2 minutes or until completely dissolved. Stir in cold water or Port Wine. Pour in shot glasses. Refrigerate for 4…
…ango Mirror : 125 ml Water 100 gms. fresh Mango Puree 45 gms. Sugar 9 gms. Gelatin pwd. Procedure : Combine the above ingredients & bring to a boil. Make sure the gelatin is completely dissolved. Strain & cool the mixture. Pour the mixture on top of the cake & refrigerate further until the mango mirror sets. Unmould & gently cover the sides with the reserved mousse. Chill again until serving time. Cut into wedges & serve the ma…
…in containers. Chill the jelly for about 3 hrs. or preferably overnight. After chilling the four flavors cut the set & firm jelly into cubes, rectangular blocks or any desired shape. Carefully mix the cubes/blocks in a 9×13 dish. In a separate bowl, sprinkle 2 tbsps. of unflavored gelatin & pour ½ cup of cold water over it. After the gelatin blooms, add in ½ cup of boiling water & dissolve completely. To this, add in the sweetene…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….