Deserts recipes

Soufflé Cheesecake (Japanese Cotton Cheesecake) Recipe

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Ingredients

  • 3 eggs
  • 120g (4.3oz.) white chocolate
  • 120g (4.3oz.) cream cheese *softened

Instruction

1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it’s thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.

 

Tiramisù Truffles Recipe

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Ingredients

for 25-30 truffles:

  • 8.8 oz (250 g) of Mascarpone cheese
  • 2,8 oz (80 g ) of Savoiardi biscuits (Ladyfingers)
  • 4 tablespoons of cold sweetened coffee
  • 2,1 oz (60 g) of sugar
  • Unsweetened cocoa powder

Instructions

1.Put the savoiardi inside a plastic food bag and crush them with a rolling pin
2.Mix in a bowl mascarpone, sugar, coffee and savoiardi
3.Wrap the bowl with plastic transparent foil and put it in the fridge for about 30 minutes
4.Take a small amount of mixture and roll it into a ball
5.Roll it into cocoa powder and put it in the mini muffins cases
6.Put in the fridge for 2-3 hours

 

 

Custard Pudding / Crème Caramel Recipe

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Ingredients:

Caramel

  • 40g (1.4oz.) granulated sugar
  • 1 tbsp. water

Custard

  • 3 eggs
  • 300ml milk
  • 60g (2.1oz.) granulated sugar

Instructions

Caramel

  1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.

Custard

  1. Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.

Steam in the Pan

  1. Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.

 

 

 

Eggless Chocolate Pudding

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Ingredients

  • 500 ml (2 cups) milk
  • 200 ml (3/4 cup) fresh cream (I used 25% fat fresh cream)
  • 100 gm (1/2 cup) sugar
  • 30 gm (1/4 cup heaped) cocoa powder
  • 30 gm (1/4 cup) cornflour or cornstarch
  • 1 tsp vanilla extract
  • Extra cocoa powder for sprinkling

Instructions

– In a saucepan, mix the milk and cream together.
– Take 1/2 a cup of this mixture in a small bowl and mix in the sugar, cornflour and cocoa powder to make a smooth paste and keep aside.
– Heat the remaining milk in the saucepan over a medium flame.
– When it comes to a boil, lower the flame and stir in the cocoa/cornflour/milk mixture and cook until thick and creamy.
– Stir in the vanilla extract.
– Pour into ramekin bowls or cups.
– When the custard comes to room temperature or cools down, chill in the refrigerator for atleast 3 hours before serving.
– Sprinkle with cocoa powder before serving.

Chocolate Pudding Recipe In Telugu | చాక్లెట్ పుడ్డింగ్ | Eggless Chocolate Pudding | Desserts

 

Mango Pudding Recipe

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Ingredients

  • 3 egg yolks
  • 3 tbsp sugar
  • 1 cup mango pulp
  • 500 ml milk
  • 1 tbsp gelatin
  • 2 tbsp water
  • Garnish
  • Few tbsp whipping cream
  • 1/2 cup diced mangoes
  • 1/4 cup pomegranate
  • Mint

Instructions

  1. Whip some cream and keep in refrigerator for 40 minutes.
  2. Let the gelatin soak in water for few minutes
  3. In a saucepan add milk, egg yolks and sugar.
  4. Keep it on medium flame and whisk continously
  5. Add the gelatin into the mixture and gently whisk it with spatula until the gelatin dissolve
  6.  Keep whisking until the pudding mixture cools down to room temperature
  7. Add the mango pulp to the pudding mixture and keep stirring
  8. Add the mixture to the bowl and set in refrigerator for 2 hours
  9. Once the pudding is set.Garnish it with whipped cream,pieces of fresh mangoes, pomegranate seeds
    and mint leaves.
  10. Mango Pudding is ready to be served.

Mango Pudding Recipe | Homemade Pudding Recipe | The Bombay Chef – Varun Inamdar