Practical No.7 by Prof. Nandakumar G https://padlet.com/nandakumarg/8oswbmn4hbbh Cold Puddings en-us 2017-03-01 04:04:38 UTC 2024-08-07 01:43:12 UTC hello@padlet.com Practical No.7 nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156921631 Dear students 
Welcome to the session of Cold puddings

Today's Module

Orange Bavarois
Strawberry Cheesecake
Chocolate Mousse
Trifle 

]]> 2017-03-01 04:07:43 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156921631 Orange Bavarois nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156922149
  • 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.

    ]]>     2017-03-01 04:14:49 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156922149     Orange Bavarois nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156922502
    ]]>     2017-03-01 04:19:16 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156922502     Strawberry Cheesecake nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156922610
  • 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

    ]]>     2017-03-01 04:21:08 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156922610     Strawberry cheese cake nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156923045 2017-03-01 04:28:00 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156923045 Chocolate Mousse nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156923203 100gm dark chocolate
    25gm gelatine
    150 ml whip cream
    2tbs milkmaid
    25gm castor sugar
    1tbs brandy /rum for flavour

    ]]>     2017-03-01 04:30:03 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156923203     chocolate mousse nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156923723 2017-03-01 04:36:47 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156923723 Students registered nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156931134 Pavan MS
    Akshatha
    Akash
    Nagesh
    Noorain
    Rachan
    Chaithanya
    Kiran]]>     2017-03-01 06:29:26 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/156931134     B2 batch Plate presentation nandakumarg https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/158557882 2017-03-08 04:49:41 UTC https://padlet.com/nandakumarg/8oswbmn4hbbh/wish/158557882