Drench Tiramisu

Heavy rains are back again and one dessert that came in my mind to blog  is Tiramisu . It is an Italian dessert with the flavor of coffee, rum and mascarpone cheese. A very subtle and smoothing dessert to have this season.I enjoy eating tiramisu specially in monsoon which provide the flavor of coffee, rum and cheese accompany with heavy rains with scenic beauty.
Tiramisu can be excellent dinner party dessert and also can be a cake to celebrate the occasions. It is a time consuming recipe but very easy to make. 

And one more bonus tip, you can make this recipe in bulk and store for at least a month in a home freezer. Just at a time of serving remove an hour before and serve.

The perfect recipe of making Tiramisu.

Ingredients:

Egg yolk                  75gm

Grain sugar              72gm

Rum                        35ml

Vanilla pods/ess.      2no/few drops

Mascarpone              750gm

Egg whites               150gm

Caster sugar             85gm

Gelatin                     7gm

Method:

1. Make coffee syrup and allow cooling.

2. Dip the disc of chocolate sponge in the coffee syrup and then lay in the base of the          moulds.

3.  Add vanilla essence in the egg yolks and beat the yolks with little portion of sugar to         make a sabayon.

            

4. Then gradually add the rum and whisk until incorporate.

5. Soak the gelatin in the cold water and keep aside.

6. Add the mascarpone cheese to the sabayon and continue whisking until smooth.

7. Mean while whisk the egg whites to soft peak stage and gradually add the caster sugar.

8. Whisk until the meringue is formed.

9. Melt the soak gelatin and add in the meringue and whisk it.

10. Add 20% of the sabayon mascarpone mix in the meringue and fold in.

11. Then add the meringue mix into the rest of the sabayon mix and fold in.

Take care: not to over mix.

 1. Pipe the tiramisu mix onto the sponge bases until the mould is half filled.

 2. Then add another layer of chocolate sponge soaked in the coffee syrup.

 3. Top up the moulds with more of the tiramisu mix and level off.

Celebrate and enjoy monsoon ......

Domino's garlic bread

 Ingredients :

Flour                500 gms
Fresh yeast       6-7 gms
Sugar               10 gms
Garlic (minced)  30 gm
Olive oil            40 gm
Butter               30 gm
Salt                     5 gm
Dry oregano     30 gm

Method :

1. To make a dough, make well in a center add yeast, sugar and water. rest the mixture for 10 minutes for    yeast to activate.

2. With the help of water make a soft dough.

3. In a bowl add olive oil, butter, minced garlic, dry oregano and salt. cream the mixture and add in the plain  dough. knead well.

4. Rest the dough for 30 minutes and later knock back and divide the dough in 4 equal portions.

5. Round the each portion and keep for resting for another 10 minutes.

6. When it becomes double in size knock back and flatten it on greased round tin.

 7. Base of the tin must be greased with butter and heavily dusted with corn meal flour and sprinkle dry       oregano.

8. Flatten the dough in circular form and fold in as shown in picture.










9. Apply butter on top of it and sprinkle dry oregano.

10. Bake it for 12 minutes on 200 C. After baking apply butter on top of bread.

11. Serve the bread hot with mayonnaise.

Decorative swiss roll......

SWISS ROLL is also known as jelly roll or cream roll. This cake is originated from Central Europe.
The origin of the pastry is likely from the UK. The cake is never pre-packed as it is serve  freshly.








INGREDIENTS: 

Eggs                     3   nos.
Flour                    90 gms
Grain sugar         90 gms
Baking powder   1/4 tsp
Vanilla essence   a few drops
Jam                       60 gms (for spread)

METHOD :

1. Break eggs into a clean bowl with sugar, add essence and place bowl on a pan of hot             water, being careful not to let the water touch the bowl.

2. Beat until stiff and creamy.

3. Add the flour with baking powder in the mixture and fold carefully by adding hot water.

4. Pour the mixture onto a greased and lined flat cake tray and bake at 200 C for 10-12             minutes.

5. When the cake is hot, demould it on the paper dusted with little sugar.

After bake.

6. Slowly remove the lining paper from the top of the cake and spread jam and firmly roll the cake with the help of the paper.

Demould upside down

Remove the greaseproof paper

Spread the jam

Roll the cake warm

After rolling 

Perfect shape.

7. Cool the cake for 5 minutes in the paper and release it to form the cylindrical shape of the     cake.

For chocolate icing :  Cream cocoa powder (20 gm) + Icing sugar (30 gm) + Margarine/Butter (50 gm)

For plain icing : Cream icing sugar (50 gm) + Icing sugar (50 gm) 

Note : Use pink and green colour in plain icing for leaves and flowers.
           Can store the decorative cake at room temperature.

STEPS ON ICING CAKE :

Step 1

step 2

step 3

step 4

step 5

step 6

step 7 

Final  Presentation

Photograph courtesy : Smita Borse

Chocolate Eggless Brownie

Ingredients :

Flour                  : 280gm
Baking powder  : 2 tsp
Baking soda      : 1tsp
Dark chocolate  : 450gm
Hot water          : 190 ml
Butter               : 150gm
Castor sugar     : 40gm
Condensed milk : 400 gm
Vanilla essence  : 1tsp
Walnuts            : 40 gm

Method :
1. Cream the butter and castor sugar together.
2. Add condense milk, vanilla essence and chop walnuts to the cream mixture.
3. Add melted dark chocolate and hot water gradually to the mixture.
4. Atlast add flour, baking powder and baking soda to the batter.
5. Pour the batter in a grease and lined baking tray.
6. Bake at 180 C for 25 minutes.
7. Serve warm with a scoop of vanilla ice-cream

Elegant panacotta...

Friends, all of you are really going to love this stylish, easy to make and impressive dessert called "Panacotta". Originally, it is an Italian dessert.

Few days ago, I came across the earlier recipes for this dessert. Italian Chefs were using fish bones after boiling it for hours together. This collagen turns into gelatin type of substance upon cooling.

Now, after years of experimentation and testing, this dessert have evolved into what is known as a gelatine based dessert, flavoured with vanilla or any other fruit flavours and to be served chilled.

Being a chef, I have fabricated and tried to present this dessert in a distinct manner, which will make it possible for you to try it at home.

So scroll down for the recipe ....!!! Happy Cooking !!! 

Recipe name : "Coconut Panacotta with Stewed Strawberries".

Ingredients:

Amul cooking cream   : 150 ml
Coconut milk                  : 100 ml
Milk                                    : 50 ml
Gelatine / Agar -Agar : 6 gm
White chocolate
(melted)                          : 50 gm
Sugar                                 : 60 gm
Whole strawberries    : 100 gm

Stewed Strawberries:

Strawberries  : 100 gm
Sugar                 : 50 gm


Method: 
1. Bring cream coconut milk, milk and sugar to boil.

2. Add soak and melted gelatin or agar-agar.

3. At last add melted white chocolate and pour in required container to set.

4. Before placing in fridge , randomly add halves strawberries and allow to set.

5. Allow halves strawberries and sugar to boil in form of compote (takes 15 minutes).

6. Serve chill with presentation .

Note :

If terrine mould is not available , one can use fancy glasses to set "Panacotta".