Chocolate Mousse

Chocolate Mousse

Ingredients for Chocolate Mousse: Bittersweet chocolate finely diced about 200 gm
Unsalted butter diced in cube about 2tbs
Espresso or very strong coffee 2tbs
Cold heavy cream 1 cup
Large eggs : 3
Sugar 1 tbs

Method for Chocolate Mousse:

Whip the cream to soft peaks and refrigerate
Combine the chocolate, butter and espresso in the top of a double boiler over hot, but not simmering, water, stirring every now and then until smooth. Remove from the heat and let it cool but not less than room temperature. Once the melted chocolate cooled slightly, whip the egg whites in a medium bowl until they look fluffy. Sprinkle the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature stir in the yolks. Gently stir in about one third about whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites and finally the remaining whipped cream. Pipe the mousse into a serving bowl

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue
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Authentic bengali cuisine/recipe - Patishapta

Ingredients for Patishapta

For the filling-

Grated Coconut (Narkel Kora): 3cups
Jaggery (Gur): 1cup
Cardamom powder (Elaich): 1/4 teaspoon
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Bengali Recipe - Sondesh

Sondesh


Ingredients for Sondesh

1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)

For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice

DIRECTION FOR SONDESH:

Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups