Best Desserts To Try This New Year
Thinking of holding a New Year party? Try your hand at these scrumptious treats.
Chocolate Panna Cotta
1 teaspoon Gelatine
3 tablespoon milk
300 ml Milk Cream
½ a cup of Sugar
¼ cups grated white chocolate
Dissolve gelatine in three tablespoon milk. Heat 300 ml cream and ½ a cup of sugar. Add ¼ cups grated white chocolate and cook until dissolved. Remove and add gelatine milk. Mix well. Pour into moulds or cups and refrigerate for 2 hrs to set.
400 gms of chocolate
2 tbsps of butter
1 tsp of vanilla essence
1 ¼ cups of cream
50 gms chocolate shavings
550 gms cherries
Melt 400 gms of chocolate pieces with 2 tablespoons of butter in a microwave. Stir until it melts.
Add a tsp of vanilla essence and set aside to cool.
Put 1-¼ cups of cream in a bowl over a big bowl of ice. Beat till soft peaks are formed.Fold in the whipped cream into the cooled chocolate mixture. Pour mousse into a bowl .
Refrigerate for 5-6 hrs or until mousse sets.Decorate with chocolate shavings and cherries.
Chocolate cake in a jar
150 gms sponge cake
450 gms ganache
100 gms white chocolate chips
300 gms fresh fruit slices
Take a clean medium sized mason jar. Cut sponge cake into 3 different size roundels- one the size to fit in the jar and the other two smaller. Place the biggest piece at the bottom, top it with a thick layer of ganache. Now place another layer covered with ganache covered by the third layer followed by ganache. Top with white chocolate chips and a few slices of fruits .Trickle some ganache and refrigerate.
6-7 egg white beaten stiff till peaks.
Add about 1.5 cups icing sugar and a pinch of salt.
Add bit by bit while beating the egg.
Add 1tsp corn flour, vanilla essence and 1 tsp white wine vinegar or lime juice. (It adds gloss.)
Bake at 140 degrees for 50 minutes or so (depending on your oven) Then leave to cool in oven with overly door open for an hour.
For top crust:
Purée one big mango with a little honey and chill. Cut fruits of your choice. Big chunks or small (as per choice) and chill it.
To serve - spread mango purée over Pavlova and top with fruits and some roasted coconut flakes.
2 packets of Digestive biscuits, crushed (like McVitie's)
10 tablespoon unsalted butter, melted
2 cans Dulce de Leche 2-3 bananas, sliced (tossed with lemon juice if desired)
½ pint heavy cream
2 tablespoons confectioners' sugar
1 cup semi-sweet chocolate
Process the digestive biscuits in a food processor. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the sides of an 11.5-inch tart pan with removable bottom. Refrigerate crust for at least 30 minutes. Spread the Dulce de Leche over the crust and refrigerate until ready to serve. Slice bananas to desired thickness and arrange over caramel. Beat whipped cream until soft peaks form. Add confectioners sugar and beat until desired thickness. Top the bananas with the whipped cream. Garnish with grated chocolate or chocolate curls if desired.
2-Minute Eggless Chocolate Mug Cake
Enjoy this chocolate flavored mug cake with a promise to run an extra mile the next day.
Whole wheat flour: 3 tbsp
Cocoa powder (less sweetened): 2 tbsp
Sugar: 2 1/2 tbsp
Oil: 2 tbsp
Baking soda: 1/8 tsp
Vinegar: 1 tsp
Salt: 1/8 tsp
Vanilla Essence: 1/8 tsp
Milk: 2 tbsp
Mix all the ingredients and make a smooth cake consistency batter and pour it in a microwave proof mug. Bake it for 2 minutes on high microwave mode and enjoy this delicious quick fix to your hunger. To enhance the taste and beauty one can add choco chips or nutties in the batter, too.
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