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


  1. Bring the milk to boil, separate egg yolk and egg white.
  2. Cream the sugar and egg yolk for half a minute.
  3. Add the milk to this and stir well.
  4. Cook on a very slow flame. (Check consistency on the back of a wooden spoon).
  5. Soak gelatin in cold water, add this and coffee powder to the custard and dissolve it thoroughly.
  6. Strain the custard and Refrigerate it.
  7. When it is in the process of forming a gel like consistency, mix it again.
  8. Whisk egg whites till stiff and fold into the custard.
  9. Pour the pudding into a jelly mould and add the whipped cream on the top, set in the refrigerator till firm.
  10. 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


  1. Boil the milk & flavor it with the vanilla essence.
  2. Beat the eggs and mix in the 60 grams sugar with it.
  3. Add the hot milk and mix well.
  4. Remove the top layer that is formed (scum) and strain.
  5. Cook the 50 gram sugar to the caramel stage (till the sugar melts and is of light brown colour).
  6. Line one large or 4 individual moulds with the caramel.
  7. Pour the strained mixture in the moulds.
  8. In a baking tray pour water and place the moulds in it covered with butter paper or aluminium foil until set at 150ºC.
  9. Remove when cooked and cool.
  10. 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


  1. Place yolk, sugar, lemon juice, zest in a vessel.
  2. In a pan of hot boiling water put the vessel and whisk till the mixture is thick and creamy.
  3. Soak gelatin, melt and add to the above custard, cool and add whipped cream and egg white, and fold it in.
  4. Add color if necessary.
  5. Pour the above mix in moulds and refrigerate, decorate with whipped cream, cherries, angelica and pistachio.
  6. 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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