coffee mousse

Today’s Recipe – Coffee mousse

coffee mousse
1 Milk 200 Ml
2 Sugar 60 Gms
3 Eggs 2 Nos
4 Coffee powder 1 Tsp
5 Whipped Cream As Required
6 Gelatin 10-15 gms


  • Bring the milk to boil, separate egg yolk and egg white.
  • Cream the sugar and egg yolk for half a minute.
  • Add the milk to this and stir well.
  • Cook on a very slow flame. (Check consistency on the back of a wooden spoon).
  • Soak gelatin in cold water, add this and coffee powder to the custard and dissolve it thoroughly.
  • Strain the custard and Refrigerate it.
  • When it is in the process of forming a gel like consistency, mix it again.
  • Whisk egg whites till stiff and fold into the custard.
  • Pour the pudding into a jelly mould and add the whipped cream on the top, set in the refrigerator till firm.
  • De-mould when set.
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    caramel custard

    Today’s Recipe – Caramel Custard

    caramel custard
    1 Milk 120 Ml
    2 Eggs 2 No
    3 Sugar 60 Gms
    4 Vanilla essence Few Drops
    5 Sugar for caramel 50 Gms


  • Boil the milk & flavor it with the vanilla essence.
  • Beat the eggs and mix in the 60 grams sugar with it.
  • Add the hot milk and mix well.
  • Remove the top layer that is formed (scum) and strain.
  • Cook the 50 gram sugar to the caramel stage (till the sugar melts and is of light brown colour).
  • Line one large or 4 individual moulds with the caramel.
  • Pour the strained mixture in the moulds.
  • In a baking tray pour water and place the moulds in it covered with butter paper or aluminium foil until set at 150ºC.
  • Remove when cooked and cool.
  • Demould & serve on individual plates
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    lemon souffle1

    Today’s Recipe – Lemon Soufflé

    lemon souffle1
    Ingredients Quantity Unit
    Eggs 3 nos
    Sugar 120 gms
    Lemon juice 2 nos
    Pistachio As Required
    Cherries As Required
    Angelica As Required
    Gelatin 15 gms
    Lemon zest 1 – 2 nos
    Cream 100 – 150 Ml


  • Place yolk, sugar, lemon juice, zest in a vessel.
  • In a pan of hot boiling water put the vessel and whisk till the mixture is thick and creamy.
  • Soak gelatin, melt and add to the above custard, cool and add whipped cream and egg white, and fold it in.
  • Add color if necessary.
  • Pour the above mix in moulds and refrigerate, decorate with whipped cream, cherries, angelica and pistachio.
  • To make the dessert lighter more whipped egg whites can be added before cooking the mix in the pan of water.
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