Monday, 25 December 2017

Strawberry and White Chocolate Mousse Cake Recipe

May this festive season sparkle and shine, may all of your wishes and dreams come true, and may you feel this happiness all year round. Merry Christmas!

Eggless Mousse Recipe


It is like just yesterday we celebrated Christmas and in just a blink of an eye it’s another Christmas! Hope you all have finalised your Christmas menu and are all set to celebrate with your loved ones… If you are still confused with the menu you can go through my Christmas special here or I have created an album on my Facebook page that you can check out...


Strawberry and White Chocolate Mousse Cake is a very easy to make recipe. I made this first time for my husband’s birthday earlier this year. That time I set it in a cake tin and I also did mirror glazing on top of it. It was an awesome birthday cake for people who prefer something different from the usual.... I am a huge fan of making desserts in individual glasses, so the second time I prepared this, I served it in individual glasses like in the picture. I really loved the way it turned out! Do try this recipe, I am sure you will love this no bake eggless decadent dessert!

White Chocolate Mousse Cake Recipe


Strawberry and White Chocolate Mousse Cake
(Recipe from here)
Prep time
30 mins
Serves: 16
Ingredients:
For the Biscuit Layer:
Crushed Arrowroot / Digestives biscuits - 250gm
Butter - 100gm
For the White chocolate layer:
White Chocolate - 200gm
Cream - 150 ml
Gelatine Powder – 2 tsp
Water - 2 tbsp
For the White chocolate layer:
Strawberries - 300gm
Sugar - ¼ Cup / 50gm
Gelatine Powder - 2 tsp
Water – 2 tbsp
500ml Cream
Method:
  • Place the biscuits into a food processor and process until smooth. Melt the butter and pour over the crushed biscuits.
  • Mix until well combined and press into the base of a cake tin / or into small individual glasses. Place into the fridge to set.
  • Place the strawberries and sugar into a saucepan and heat over medium heat until the sugar has dissolved and the strawberries have softened. Add the gelatine powder and water and mix until dissolved.
  • Place into a blender and blend until smooth. Leave to cool.
  • Melt the white chocolate and cream together in a saucepan. Add the gelatine and water and mix until dissolved. Leave to cool.
  • Whip the cream and fold half into the white chocolate mixture and half into the strawberry mixture.
  • Spread the white chocolate over the set biscuits and place back into the fridge for 10-15 minutes until starting to set.
  • Pour over the strawberry mousse and place back into the fridge to set completely for 2-3 hours.


how to make Strawberry and White Chocolate Mousse Cake

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Tuesday, 12 December 2017

Pineapple Wine Recipe

How to make Pineapple Wine

How are the Christmas preparations coming along? I hope at least some of you have tried some wine this year. If you are on the lookout for recipes for baking Christmas Cakes & Cookies you can search my older posts.  Today’s recipe for Pineapple Wine is one of the most requested recipes by my readers. The best part of this wine is that you can use every part of the pineapple to make the wine, the skin, the centre core and the flesh, there is no wastage at all. I must warn you that Pineapple wine is considered to be one of the strongest wines, so please be careful while consuming :D :D   


Recipe for Pineapple Wine

Pineapple Wine
Ingredients:
Pineapple - 2 kg (around 2 big pineapples)
Sugar -2 kg
Water - 4 ½ litres
Yeast - 1 tsp
Orange juice from 3 Oranges

Method:
  • Wash the pineapple, cut off the top and bottom of the pineapple and chop them into small pieces including the skin and the centre core.
  • Add sugar and water to the pineapple pieces and give it a nice boil for 5 minutes.
  • When the mixture is lukewarm add yeast and the orange juice from 3 oranges.
  • Mix everything well and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily.
  • After 21 days, strain the mixture through a cheese / muslin cloth in to a clean dry bottle.
  • Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use.  
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Monday, 4 December 2017

Cinnamon Roll Fudge

Cinnamon Roll Fudge recipe

Christmas is around the corner and I am sure many of you have already started your Christmas preparations…. To ring in the festive spirit I thought of sharing this Cinnamon Roll Fudge recipe…. Cinnamon Roll Fudge has a smooth and creamy texture with the combination of cinnamon and white chocolate swirling around…. If you are looking for some easy to make Christmas gift ideas, this will be a perfect one for you…  Please do check these Fudge & Truffles recipes I have posted earlier for more ideas…. Wishing you all a December filled with Peace, Love & Happiness… Enjoy!  

How to make Cinnamon Roll Fudge


Cinnamon Roll Fudge
(Recipe from here)
Ingredients:
Evaporated Milk - 2/3 cup / 170 gm can (not sweetened condensed milk)
Granulated sugar - 1 1/3 cup
Vanilla Essence - 1 teaspoon
A pinch of salt
Mini Marshmallows - 1 1/2 cups
White chocolate chips - 1 1/2 cup
Cinnamon chips - 1 cup

Method:
  • Melt cinnamon chips in a heat safe bowl on top of a small pot of simmering water. Do not let the hot water touch the bowl. Take the bowl off when cinnamon chips are melted and set aside. (The melted cinnamon chips may have a thick consistency. But when it cools, it will become creamy.)
  • Put marshmallows and white chocolate in a large mixing bowl, set aside.
  • Bring milk, sugar, vanilla, and salt to boil over medium heat. Cook for 4 minutes, stir constantly. Remove from heat.
  • Pour over marshmallows and white chocolate. Stir until all combined and the chocolate chips and marshmallows are melted. (If marshmallows are not melted, you have to heat the mixture in low heat stirring continuously).
  • Pour 1/2 the fudge mixture into a lined 8” X 8” baking dish. Line the pan with parchment paper or aluminium foil, sprayed with cooking spray.
  • Spoon small dollops of 1/2 of the melted cinnamon chips onto the bottom layer of fudge mixture. Continue with the rest of the fudge mixture and finish off with the rest of the melted cinnamon. Glide a knife all the way through the fudge to make swirls.
  • Place in the refrigerator to set up for at least 2 hours or set overnight at room temperature before cutting into pieces.
  • Enjoy!

Cinnamon Fudge recipe

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