Thursday, 19 June 2014

Mango and Passion Fruit Ice Cream

Life is like an ice cream ,enjoy it before it melts!

These are simple pleasures of life.Watching kids relish something as simple as an ice cream.This blog post is specially for the kiddos. As cliched as it may sound but they truly inspire and motivate me .And I simply love their honest criticism about my experimental bakes that I am excited about.

When I told them that this blog post is going to be for them they wanted plain mango ice cream. I have added my fav passion fruit as well and the result was a classic ice cream!

Mango and passion fruit ice cream is quite easy to make. Passion fruit adds a lovely tang to the sweetness of mangoes.This combination of fruits is like marriage made in heaven!!

Earlier I had made a cake with mangoes and passion fruit here.  It was quite liked by my little critics!

The original recipe is by Yaman Agarwal and its minimally adapted.

1 1/2 cups            whipping Cream 
1 cup                    mango Pulp 
1/2 cup                 passion fruit puree
1/2 cup                 powdered Sugar
1/2 cup + 2 tbsp   milk Powder  
2/3 cup                 milk  

In a mixing bowl,add the cream and whip it to stiff peaks.

Once its whipped, add the mango pulp,passion fruit puree, powder sugar. milk powder and milk.

Combine really well and freeze it overnight in plastic container.

Tuesday, 27 May 2014

Pao De Queijo- Daring Bakers

This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of "Testado, Provado & Aprovado!" taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

Pão de Queijo ( Pão = Bread; Queijo = Cheese) is a non-yeast bread, made with tapioca starch. It dates back to the eighteenth century but it became popular in the 1950's in Minas Gerais (a state of Brazil). 

Pão de Queijo is very popular in Brazil as a snack or breakfast food.They are crispy outside but soft and chewy inside and mild cheesy flavor.

Thanks Renata for truly an enjoyable experience as these cheese buns are super easy to make and something which you would make repeatedly. An excellent option as a gluten free snack.


Makes 24 muffin cups 


2                  large eggs 
150 ml          whole milk 
60 gm           butter
1 tsp            salt  
50 gm          parmesan cheese,grated 
250 gm        tapioca starch
Preheat the oven to 200°C.

Place all ingredients, in a  blender except tapioca starch and blend for a minute or so. 
With the blender still running,add the tapioca flour by the spoonfuls. 

Once all the starch is  added the batter should be smooth, turn off the blender. 

Pour the batter into  silicone cups and bake it for 30 minutes or until puffed up and lightly browned. 

Serve warm.

NOTE:  Extra milk may be required to make tapioca starch smooth.

Wednesday, 21 May 2014

Hot Milk Sponge Cake with Coffee Mascarpone and Coffee Caviar

I never laugh until I've had my coffee- Clark Gable

I get excited like a little kid whenever I come across a recipe which is so versatile,easy and relatively low cal .Then the recipe is definitely for keeps.And I do have such recipes in my repertoire like Strawberry Streusel cake and One bowl Chocolate Cake.

Apparently this recipe has been around since a long time where hot milk is used to make the batter light and fluffy and the butter used is bare minimum. Its a everyday basic sponge cake recipe and can be easily turned into a fancy cake or a dessert .

I realized I had hardly done any posts on coffee based cakes or desserts.And coffee happens to be my fav!So this cake was  served with Coffee Mascarpone cheese and topped with Coffee Caviar.

Molecular cooking is quite fascinating and has attracted many professionals and foodies alike.Coffee Caviar is made using the method of spherification, a process where liquid is turned into a pearl or caviar.It was introduced by Ferran Adria .This method is a simplified or non molecular version of coffee caviar .

Hot Milk Sponge Cake Recipe

Adapted from here 

2           eggs at room temperature
1 cup      flour 
1 tsp      baking powder
1 Tbsp    butter
1/2 cup   hot milk
1 cup      sugar
1 tsp      vanilla extract

Preheat oven to 180 C.
Grease well an  8 in  bundt pan with butter with upward strokes and dust it with flour.

Heat milk till it starts steaming. Turn off the heat and add butter.

Beat eggs with an electric mixer at medium speed. Gradually add sugar and continue to beat till light and frothy. It takes about 8-10 minutes .

In a bowl, sift together the flour and  baking powder.

Turn the mixer down to low and add the sifted dry ingredients .Mix just until the dry ingredients are incorporated into the egg batter. Add the scalded milk and butter mixture. Mix on low speed until the batter is smooth, scraping down the sides and bottom of the bowl. Add the vanilla extract and continue mixing on low just until its incorporated into the batter. 
Pour the batter into prepared cake pan and bake for 30 minutes or until done.

Coffee Mascarpone

150 gms     Mascarpone cheese
150 ml       chilled cream 
75 gms      caster sugar
2 tsp         instant coffee
1 tbsp       water

  • Stir coffee and  water in large bowl until coffee dissolvesAdd cream, mascarpone and  sugar. Beat until the cream is thick and smooth. 

  • Coffee caviar

  • Inspired from my fav blog 
  • 2-3  cups vegetable oil
    4 tsp  powdered gelatin 
    3 tbsp cold water
    100 ml  hot coffee
    1/4 cup salt for water bath
  • Place oil in a steel bowl and store in refrigerator overnight. The oil must be very cold for the gelatin to set properly.In a medium bowl mix the gelatin and water until thoroughly combined and no lumps of gelatin remain. Let stand while the hot liquid is prepared.
  • Pour coffee over set gelatin mixture and stir until gelatin is melted. Once its melted transfer liquid to a squeeze bottle or you can leave the mixture in the bowl and use a medicine dropper.
  • It should be just barely warm - almost room temperature.
  • Prepare the ice bath. Make sure the bowl you are using for the ice bath is larger than the container holding the oil.  Fill bowl with ice and then add water until the bowl is two-thirds filled. Add 1/4 cup salt and stir until mixed.  Rest the container of oil inside the water bath.
  • Begin dropping gelatin mixture into the cold oil, 1-3 drips at a time. The amount of drips will vary according to the viscosity of the oil and type of dropper used. The mixture forms a ball that rests on the surface for a moment then sinks to the bottom.  
  • When half the  mixture has been used, wait for 3-5 minutes then scoop the caviar into a mesh sieve to drain.Place caviar in an air-tight container .Resume dropping the gelatin mixture into the cold oil until all of the mixture is used.