A new spectrum of food
Preparation time – 10 minutes Setting time – 5 to 6 hours Serving -4 Ingredients: Alfanso Mango pulp – 1 cup Fresh cream, chilled – 1 cup Powdered sugar – as required Coconut Milk powder – 5 to 6 Tablespoons Mango Crush – 3 to 4 Tablespoons Method: Mix all the ingredients well. Pour into moulds. Put into freeze till well set. Unmould and Garnish with chocolate sauce, mango crush, mint spring and Serve chilled. Tip : I use silicon …
Serving -2 Ingredients: White cooking chocolate, grated – 1 cup Hung curd (yogurt) – 1 cup Powdered sugar – 2 to 3 Tablespoons Strawberry crush – 1 Tablespoon Fresh strawberry, chopped – 1 Fresh strawberry, sliced – 2 to 3 Fresh strawberry, whole – for garnishing Black current, cut in to 2 pieces – 8 to 10 Chocolate sauce – for garnishing Method: Take one microproof bowl, add white cooking chocolates and micro for 30 sec or till melt, whisk …
Serving – 3 Ingredients: Strawberry crush –1/4 to 1/2 cup Coconut Milk, chilled – 2 cups Vanilla ice cream – 2 to 3 scoops Strawberry flavored jelly crystal packet – 1(90 gm) Mint spring for garnishing Method: Dissolve strawberry flavoured jelly crystals in 450 ml boiling water. Pour 2 to 3 tablespoons jelly mixture into each serving glass. Do same process with remaining glasses. Put these glasses in refrigerator till jelly set. Blend strawberry crush, coconut milk, and vanilla ice cream in …
Serving – 2 Ingredients: Butter, @room temprecture – 2 Tablespoons Milk, @room temprecture – 2 Tablespoons Coco powder – 2 Tablespoons Maida (all purpose flour) – 2 Tablespoons Powdered sugar – 4 Tablespoons Chocolate chips- as per your taste (optional) Baking powder – 1 Teaspoon Salt – pinch Vanilla essence – 2 to 3 drops Walnut, chopped – 1 to 2 Tablespoons Method: Take one bowl, mix well all the ingredients except baking powder. At last add baking powder and …
Serving – 1 Ingredients: Hung curd – ½ cup Dry Apricot, chopped, soaked – 15 to 18 pieces Honey – 3 Tablespoons Strawberry, chopped – 2 Strawberry, whole – for garnishing Kiwi, cut into roundel – 1 Nutrichoice Fiber biscuits, crushed – 3 to 4 Method: Soak chopped apricot with sufficient milk for 1 to 2 hours. Make smooth paste. Keep aside. Take one bowl, add hung curd, apricot paste, chopped strawberry, honey, 1 fiber biscuit crushed and mix well. …
Serving – 5 to 6 cake pops Ingredients: Vanilla sponge cake – 100gm Cheese spread – 1 to 2 Tablespoons White chocolate – 200 gm Chocolate – 50 gm Pink edible balls – for garnishing Method: Take one bowl, crushed vanilla sponge cake, add cheese spread as required. Make soft dough, shape them into small balls. Arrange balls into sticks. Keep in refrigerator for 10 to 15 minutes. Take one bowl, add white chocolate, micro for 30 sec to 1 …
Serving – 8 to 10 small size Souffle Ingredients: Condensed Milk – 400 gm ( 1 tin ) Strawberry Crystal Jelly – 1 packet (90 gm) Strawberry Crush – 4 Tablespoons Water – 450 ml Fresh Mint Springs Method: Dissolve strawberry flavoured jelly crystals in 450 ml boiling water .pour 1 to 2 Tablespoons jelly mixture into each silicon cupcake mould . do same process with remaining moulds. put this moulds in refrigerator till jelly set . Take one bowl …
Serving – 4 Ingredients: Milk – 200 ml Cream – 400 ml Coconut Milk Powder – 3 Tablespoons Strawberry Crush – 3/4 cup Sugar – 3 Tablespoons China Grass – 5 gm Water – 100 ml Strawberry jelly , heart shape – For garnishing Method : Heat 100 ml water in pan . add china grass mix well or till melt. Heat another pan ,boil milk and sugar, coconut milk powder .cool it down at room temperature. Add cream , …
Serving – 4 canapes Ingredient: Hung Curd – 1 / 2 Cup Honey – 3 to 4 Tablespoons Fiber Biscuits – 4 Pieces Rooh afza – 2 Tablespoons Mint Spring for garnishing Kiwi For garnishing Method: Take one bowl , add hung curd and honey and whisk well make smooth . pour this mixture into piping bag. Take Serving plate , arrange fiber biscuits , put creamy hung curd with use of piping bag , pour rooh afza , garnish …
Ingredients: Alphonso(hafus) Mango Pulp – 1/ 2 cup Homemade Full Fat Cream ( double cream) – 1 /2 cup Powder Sugar – 3 Tablespoons Chocolate Biscuit Crumbs – 1 /2 cup White cooking Chocolate – 1 / 3 cup Single Cream – 1/3 cup Method: Take one mixi bowl and blend mango pulp, double cream, sugar. keep aside. Take one microwave bowl and melt white chocolate for 30 sec. add single cream and mix well. keep aside and let it cool. …