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dessert

Mishti Doi Eggless Baked Cheesecake Mishti Doi Eggless Baked Cheesecake. If you love mishti doi {sweetened set yogurt}, then you are going to love this too. We love mishti doi at home and there is always some in the fridge especially when the daughter is home for holidays. You could make it at home, but Mother Dairy does a splendid job with it, so why go the extra mile?

Mishti Doi Eggless Baked CheesecakeDahi or yogurt is considered auspicious in India, and you find it widely used around Durga Puja and Diwali. Sweetened yogurt, meetha dahi or mishto doi is a huge favourite across India and is traditionally set in earthen pots. Mishti Doi is also a very integral part of any Bengali festival and meal. CR Park, New Delhi Every time I buy mishti doi, I buy a few extra tubs hoping to find time to experiment. Each time they magically disappear from the fridge. This time I bought extras again and turned them into  muslin almost the minute I got home. With the weather changing and the holiday season here, I thought it might be nice to try something new, something festive.

An idea was playing in my head ever since I saw mention of the contest. It invites you to share your  #MishtiMoments centred around Durga Puja; all the sweet moments that you enjoy while celebrating it. You actually don’t need to have mishti doi necessarily in your image, but I was inspired to bake.

CalcuttaThe Mishti Doi Eggless Baked Cheesecake is a take on an eggless cheesecake I bake often. The recipe has two ingredients and is on the tip of my fingertips, so it was easy to experiment with. You must try it. It’s the easiest and most delicious cheesecake ever – eggless, no fuss and in many ways magical. I played around using the Mother Dairy Mishti Doi.Mishti Doi Eggless Baked Cheesecake I chose to keep the garnish light and festive. White chocolate with pistachio slivers and rose petals worked like a charm. The Mishti Doi Eggless Baked Cheesecake turned out darned delicious. Smooth, rich with deep earthy flavour. Just right for the festive season.rose petals The spirit of the puja has painted India alive with its vibrancy and energy. Individually share your images or videos here while enjoying the festival.

  • All you have to do is share with us the true spirit of Durga Puja
  • It maybe in a pandal, a traditional Durga puja meal, attending the pujo, the festivities, with friends, a family gathering or anything under the sun!
  • Just one condition – It has to be YOUR #MishtiMoment this Durga Puja

Recipe: Mishti Doi Eggless Baked Cheesecake

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Summary: This is a recipe that just keeps getting better and better as it offers immense possibilities, and infinite combinations. Minimal ingredients, no fuss, single bowl and beautiful earthy, rich flavours make the recipe a winner. Eggless and vegetarian, be sure to make the Mishti Doi Eggless Baked Cheesecake this festive season.

Prep Time: 10 minutes {plus extra for draining the whey}
Total Time: 30 minutes
Ingredients:

  • Mishti Doi Eggless Baked Cheesecake
  • 4 X 85g containers Mother Dairy Mishti Doi
  • 1 tin sweetened condensed milk
  • 200ml single cream
  • Topping
  • 50g white chocolate
  • 15g slivered pistachios
  • Handful organic rose petals

Method:

  1. Turn mishti doi into a muslin and hang for about an hour to remove the whey.
  2. Preheat the oven to 180C.
  3. Line a 7″ dessert ring {or loose bottomed tin} on the outside with aluminum foil bringing the edges up to ensure the filling doesn’t leak out. ace on a cookie tray.
  4. Place the drained mishti doi, cream and condensed milk in a large bowl and whisk with a balloon whisk until smooth.
  5. Turn into prepared tin and bake for 20 minutes. Leave in oven to get cool, then chill  covered in baking tin overnight.
  6. De mold and place on cake stand/serving platter.
  7. Grate white chocolate over the top of the cake. Garnish with pistachio slivers and rose petals.

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Also find me on The Rabid Baker, The Times of India

“As long as there was coffee in the world, how bad could things be?”
Cassandra Clare

Coffee chocolate panna cottaDark Chocolate Cream with Coffee Panna Cotta. OK, it’s another ‘dessert in a glass’, yet another panna cotta, chocolate again, and coffee all over again! That’s the combination that rules my world, makes me happy, is a comfort fix, is uber indulgent too. To top it off, it’s a quick make ahead dessert that everyone enjoys a lot. Justifies it a bit, right?

Coffee chocolate panna cotta If you’ve never made a panna cotta, maybe the time is now. Since I’ve shared panna cotta so often before, this is going to be a short post.  If you love it as much as I do, then you know what I mean. We’re on the same page. Play around with the recipe to suit your palette. If coffee is not your thing, then maybe do a dark chocolate vanilla version. Or one that we really enjoyed equally when I did one with the bitter orange marmalade. That was phenomenal too.

coffee chocolate panna cotta

GV8A83521Just penning these words has given me a whole bunch of new ideas. What is you favourite way to a panna cotta?


[print_this]Recipe: Dark Chocolate Cream with Coffee Panna Cotta
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Summary: Indulgent and ever so pleasing, this Dark Chocolate Cream with Coffee Panna Cotta offers a match made in heaven. Set in glass goblets to enjoy its visual appeal! The dark chocolate cream on it’s own is quite indulgent too.

Prep Time: 10 minutes
Total Time: 30 minutes {plus setting time}
Ingredients:

  • Dark Chocolate Cream
  • 300ml low fat cream
  • 125gm dark chocolate, chopped {I used 70% couverture}
  • 25ml honey
  • 25g good quality cocoa powder
  • 10ml Kahlúa {optional}
  • Coffee Panna Cotta
  • 300ml low fat cream
  • 125 ml whole milk
  • 2 tsp gelatin
  • 1 1/2 tbsp instant coffee powder
  • 1/2 cup brown sugar {use slightly less first, then adjust as required }

Method:

  1. Dark Chocolate Cream
  2. Place the cream, chocolate and honey in a large heat proof bowl. Microwave for 1 minute, stir until smooth.
  3. Whisk in the cocoa powder and Kahlúa if using.
  4. Place 6 wine glasses at a slant in a loaf pan, and pour the chocolate mixture into them. Leave these to set in the fridge for 2-3 hours till they hold shape.
  5. Coffee Panna Cotta
  6. Sprinkle the gelatin over a 1/4 cup of milk and place the bowl over hot water for gelatin to melt.
  7. Bring the cream, sugar, coffee powder & remaining milk to a simmering boil over low heat, simmer for 5 minutes.
  8. Take cream mixture off heat, whisk in the gelatin until mixed uniformly. Adjust sugar if required. Cool to room temperature and then pour over the set dark chocolate mousse.
  9. Chill until set for at least 4 hours, or overnight. Top with dark chocolate curls dusted with cocoa powder.

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“Chocolate is natures way of making up for Mondays”
Anonymous

Almost Flourless Bittersweet Chocolate Cake Almost Flourless GF Bittersweet Chocolate Cake … just one of those thoughts you wake up with and possibly one of the easiest cakes to bake. One of the most indulgent as well, if you love intense, deep, dark chocolate that is. The cake tastes better the next day as it chills in the fridge, and the flavours mature.Almost Flourless Bittersweet Chocolate CakeSorry I keep going missing from the blog ever so often. Life seems to be on some kind of race track. Even though I don’t feel like I’m doing much, the months are galloping by. Bat an eye lid and you’re into the next month. I have dozens of unposted blogs in my drafts folder, all waiting in the sidelines for want of images to be processed. I promised myself in the beginning of the year that I would be better organized, blog more often, and what not.Clearly that didn’t happen! It’s simpler bakes like this that I feel the immediate need to share, like something that everyone should bake. It uses kitchen staples, minimal ingredients, is minimum fuss and quite delicious to serve up. If you don’t have ground oats, use normal ones. The texture might vary slightly. oats If you don’t have oats at all, think different flours. Wholewheat flour {aata} will work if GF is not your concern. Alternatively, you could use buckwheat flour {kuttu ka aata}, amaranth flour {rajgira}, even almond meal or walnut meal. If using different flours, please begin checking for doneness 45 minutes after you pop the cake in. Different flours, nut meals etc have different liquid absorption ratios. We wouldn’t want an over baked, or for that matter, an under baked cake, would we? Chocolate walnut gateauBaking with alternate grains and nut meals is always fun. Here’s a  Chocolate Walnut Gateau I baked with walnut meal and oats a short  while ago for Fit Foodie. It’s gluten free and quite moorish. You can find the recipe here. This Almost Flourless Bittersweet Chocolate Cake is a twist on the first cake I ever baked for Saffola Oats at FitFoodie.in, one that was shot for Food Food channel too. Saffola recipes collageThe engagement was one of the best I had as it’s pushed me to experiment like never before. The collaboration continues and is a really enjoyable one.

[print_this]Recipe: Almost Flourless GF Bittersweet Chocolate Cake
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SummaryAlmost Flourless Bittersweet Chocolate Cake … one of the easiest cakes to bake. One of the most indulgent as well, if you love intense, deep, dark chocolate that is. The cake tastes better the next day as it chills in the fridge, and the flavours mature.

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

  • 210g bittersweet couverture chocolate {70%}
  • 90g unsalted butter
  • 100g brown sugar
  • 25ml honey
  • 5eggs, separated
  • 1 tsp pure vanilla extract
  • 20g good quality cocoa powder
  • 20g oatmeal
  • 15g brown sugar for top

Method:

  1. Preheat the oven to 160C. Line the base of an 8″ dessert ring {or loose bottomed tin} with parchment paper, then wrap foil around.
  2. Place chocolate and butter in a heatproof bowl and simmer over boiling water until the chocolate has melted {else microwave for one minute at a time on high}. Whisk until smooth.
  3. Whisk in the brown sugar, honey, vanilla extract  and egg yolks.
  4. Fold in the cocoa powder and oatmeal.
  5. Beat the egg whites until stiff. Fold in 2 tbsp to loosen the chocolate mixture, then fold in half of the remaining beaten whites, then the rest.
  6. Turn batter into prepared tin, tap gently to level out, sprinkle over the remaining 15g of sugar.
  7. Bake for 45 minutes to one hour, or until done. Tester should come out clean.
  8. Allow to cool completely in tin.
  9. Serve with salted butter caramel sauce, unsweetened single cream, ice cream, seasonal fruit or as is.
  10. The flavours mature after the cake sits overnight.

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