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Pavan MS
Akshatha
Akash
Nagesh
Noorain
Rachan
Chaithanya
Kiran

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100gm dark chocolate
25gm gelatine
150 ml whip cream
2tbs milkmaid
25gm castor sugar
1tbs brandy /rum for flavour

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100g cake crumbs

20g butter, melted

1 vanilla essence

50g soft cheese/hung curd

100g icing sugar

100ml pot double cream

6tbs Strawberry crush

25gm gelatine

Pink food color

METHOD

Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put cake crumbs Transfer the crumbs to a bowl, then pour over melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Mix the bloomed gelatine crush, whipped cream, sugar and cheese/ hung curd and fill the case lined with cake crumbs

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10g gelatin

2eggs (separated )

50g caster sugar

250ml milk

125ml whipping cream

Method

1. If using leaf gelatine, soak in cold water.

2. Cream the yolks and sugar in a bowl until almost white.

3. Bring the milk to the boil and whisk onto the yolk mixture.

4. Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.

5. Remove from heat and add the gelatine, stir until dissolved.

6. Stir occasionally until cool and almost setting point.

7. Fold in the lightly beaten cream.

8. Fold in the stiffly beaten egg whites.

9. Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.

10. Turn onto a plate and serve.

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Dear students
Welcome to the session of Cold puddings

Today's Module

Orange Bavarois
Strawberry Cheesecake
Chocolate Mousse
Trifle