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Mousse au Cassis (Blackcurrant mousse)
Gulab Jamun
440 g Blackcurrants 50 ml Maple syrup Egg yolks 25 g Gelatine [3 envelopes] 1 Egg white 65 g Sugar 1 tsp Vanilla extract (preferably the red variety, not the yellow one) 100 ml Creme de Cassis liqueur 400 ml Heavy cream, whipped
Puree the blackcurrants. Strain to remove any bits of skin . Mix with the maple syrup. Reserve I cup of the blackcurrant syrup for the topping. Put the vanilla pod into the remainder and boil it once.
Soak half of the gelatine in lukewarm water. Keep aside.
Beat the yolks with sugar in a bowl till the whisk leaves a trail. Pour the hot blackcurrant syrup onto the egg mixture, whisking all the while.
Cook it on a very low flame, or better still, over a double boiler till the custard starts to thicken. Remove from heat and leave to cool, stirring occasionally to prevent a skin from forming.
In the meanwhile, whip the egg white in a clean, dry bowl using an electric whisk. Add the sugar a teaspoon at a time, sprinkling it over the egg froth rather than just droppingin the spoonfuls. Continue whipping till it is light and frothy. Be careful not to overwhip at this point.
In a separate bowl, lightly whip the cream.
Now into the lukewarm custard add the melted gelatineand vanilla extract. Mix well. Lightly fold in the whipped egg whites, the Creme de cassis and the whipped cream.
Pour the prepared mousse mixture into an 8’ flan ring or into a transparent dish. Leave to set in the refrigerator.
For the topping:Soak the remaining half of the gelatine in 1 tbsp creme de cassis. Melt over a low flame and combine with the reserved blackcurrant syrup. Pour over the set mousse and shill to let it set.
Decorate with real frosted flowers to give this dessert a classy finish.
70 gms Cottage cheese (paneer) 3 gms Baking soda 2 gms Cardamom powder 60 gms Flour 500 gms Khoya (dried milk) 500 ml Oil for frying 25 gms Pistachios, blanched, skinned and chopped 1 gm/ 1/4 tsp Saffron, dissolved in 15 ml of milk 1 kg/ 5 cups Sugar 500 ml/ 2 1/2 cups Water
In a bowl break up the khoya, mix the paneer and rub the mixture to a fine creamy texture.
Sieve the flour and baking soda together, mix with the khoya mixture and knead to a soft dough.
Divide the dough into 20 equal-size balls and cover with a moist cloth.
In a pan boil together the water and sugar, removing the scum from time to time. Cook on low heat until the syrup has one-thread consistency.
In a bowl combine the chopped pistachios, saffron dissolved in milk and cardamon powder into a thick paste. Divide the paste in 20 small balls.
Insert each ball into one of the paneer dumplings and seal and make balls.
Heat the oil in a pan. Fry the dumplings over very slow heat, till they are golden in color. Remove them from the oil with a slotted spoon and immediately transfer into the sugar syrup. Leave in the syrup for at least 1-2 hours.
Serve hot with the syrup.