Sunday, 28 March 2021

Tomato Wine Recipe

By now you all know how I love to experiment brewing wine with different fruits or vegetables… Trying out Tomato Wine recipe was in my mind for quite some time and so I made this a year ago… I was curious to know how the taste & colour would turn out… surprisingly the wine tasted nice. It is quite a strong wine… it has a slightly fruity taste and does not really taste like tomatoes… I really love the golden colour… do give it a try and let me know how you guys liked it 😊 



Tomato Wine

Ingredients:

Red ripe Tomatoes - 1 kg

Raisins - 175gm

Sugar - 750gm + 250 gm

Water - 3 litres

Yeast - ½ tsp

Lemon zest & lemon Juice from 1 big lemon (You can substitute it with orange zest and orange juice if you wish)

Method:

  • Boil water and 750 gm sugar and cool it till lukewarm.
  • Wash & pat dry the tomatoes. Finely chop or mash tomatoes with a potato masher.
  • Add tomatoes & raisins to the warm sugar water.
  • Mix well and add yeast, lemon juice & lemon zest. Be very careful not to add any white pith of lemon or orange with the zest.
  • Mix all the ingredients well and keep it in an earthen jar (Bharani) or in a glass jar, cover it and leave for 21 days, stirring daily.
  • On 22nd day, strain the mixture through a cheese / muslin cloth.
  • At this stage if the wine is not sweet enough for your liking, you can add rest of the 250 grams of sugar mix well and keep it again in a clean dry Bharani / glass bottle for another 21 days.
  • Strain on the 22nd day bottle and use.
  • The taste will be more flavourful if you wait for it to age for two to three months after bottling.

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Saturday, 13 March 2021

Passion Fruit Mousse (Eggless)

 


I have some passion fruit pulp in my freezer that my Appa gave me on my last vacation in 2019… that was the last batch of passion fruit pulp which he gave me before he passed away… I just kept it in the freezer, untouched all this while, and recently when I missed him a lot, I took it out and made this passion fruit mousse… I still have one huge bottle in the freezer, that I am keeping like a treasure, to use occasionally when I miss him terribly…

This passion fruit mousse is easy to make… you just need a blender or hand mixy… no cooking involved, and it is eggless too… Passion fruit pulp can be added according to taste… 1 cup of the pulp to the mousse will give you a very mild taste of passion fruit. I like the passion fruits tangy flavour a lot, so I ended up adding 1 ⅔ cup of pulp. If you are adding only one cup of pulp you can omit sugar. This mousse has a very creamy consistency. I suggest you set the mousse in individual glasses or ramekins instead of one bowl…

I have tried to take a video while making the mousse and I am attaching the YouTube video with this recipe… since I am not an expert in taking videos there are lot of flaws in it and I am trying hard to improve… I hope it will be helpful to some of you 😊


 
 


Passion Fruit Mousse

(Recipe adapted from here)

Ingredients

For the mousse:

Sweetened Condensed Milk - 1 can (397g)

Heavy cream / whipping cream (cold) - 1 ⅓ cups (290g)

Passion fruit pulp – 1 to 1 ⅔ cup (according to taste)

Gelatin -1 tsp (If you are planning to set the mousse in one large bowl use 2 tsp of gelatin)

Sugar -  ¼ cup (optional, add less or omit if it is sweet enough with the condensed milk)

Water - 3 tbsp

For the Topping:

Pulp of 3 fresh passion fruits, with seeds (about ⅔ cup)

Sugar -  ¼ cup

Method:

  • To make Passion fruit pulp, blend the pulp with ¼ cup water for a few minutes and strain through a fine mesh sieve.
  • Dissolve gelatin in 3 tbsp water in a small bowl and let it swell for 5 minutes. Microwave the mix for 30 seconds. Cool slightly before using.
  • Combine the heavy cream, sweetened condensed milk, passion fruit pulp, sugar, and melted gelatin in the blender. Blend for 5 minutes.
  • Transfer the mousse to individual glasses or ramekins or to a large serving tray. Refrigerate for at least 3 hours to set.
  • Top with the passion fruit sauce and serve. 

To make the topping:

  • Combine the fresh passion fruit pulp with seeds and the sugar in a saucepan.
  • Bring to a boil over medium heat. Cook for two more minutes, until it thickens slightly.
  • Let it cool to room temperature and serve with mousse.


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Wednesday, 3 February 2021

Salted Caramel Fudge Truffles

I had planned to post this Salted Caramel Fudge recipe for New Year, but the first post of the year got delayed this far… These chocolate dipped, melt- in-mouth caramel truffles are really addictive and I must warn you that you will not be able to stop with just one truffle :) I made these truffles on stove top, but it can be made completely on a microwave and I will be sharing both methods below.  These Truffles are great as one of the items on a dessert table for parties and also are a great option for gifting... Do try these as a Valentine’s day special and let me know how you liked it...


Salted Caramel Fudge Truffles
(Recipe from here)
Ingredients:
Unsalted Butter - 60 grams (1/4 cup)
Sweetened Condensed Milk - 240 ml (1 cup)
Brown Sugar - 90 grams (1/2 cup)
White Chocolate - 150 grams (1 cup), broken into pieces
Sea Salt - 1/2 teaspoon
Dark or Milk chocolate - 300 grams (2 cups)
Crushed peanut or hazelnuts, optional

Method:

Stove Stop Method:

  • In a medium saucepan, add condensed milk, brown sugar and butter. Place on low heat and stir together until combined and the sugar is dissolved.
  • Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take 5-6 minutes in which time the caramel will be very thick and golden in colour.
  • Remove the caramel mixture from the heat and stir in all the white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. Lastly, stir in sea salt.
  • Place caramel fudge in the fridge to firm up for at least 3-4 hours.
  • Leave the caramel fudge at room temperature for 5 minutes.
  • Meanwhile, melt the chocolate over a double boiler, stirring until the chocolate is melted and smooth.
  • Scoop out tablespoons of the caramel fudge and roll into a ball.
  • Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
  • Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using).
  • Store truffles in the fridge.
Microwave Method:

  • In a microwave-safe bowl add butter, sweetened condensed milk and brown sugar.
  • Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter will be completely melted and the sugar is dissolved. 
  • Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t stir the caramel will get too hot and bubble over. 
  • The caramel wil be very thick and golden in colour. 
  • Add white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. 
  • Lastly, stir in sea salt.
  • Place caramel fudge in the fridge to firm up for at least 3-4 hours.
  • Leave the caramel fudge at room temperature for 5 minutes.
  • Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds, until melted and smooth.
  • Scoop out tablespoons of the caramel fudge and roll into a ball.
  • Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
  • Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using).
  • Store truffles in the fridge.


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