Desserts by SK

Mango Cheesecake

Ingredients
Crust - Bran biscuits or Digestive biscuits 8-10 Butter - 2 tablespoons, Filling Skimmed milk -1 cupCondensed milk - ½ cup, Cornflour - 1 tablespoonCarrageenan, vegetarian gelatin 1 tablespoonSkimmed milk cottage cheese 2 cups Skimmed milk yogurt, hung 1½ cupsMango pulp - 2 cups, Mango essence - 1 teaspoonSugar, powdered - ½ cup, Topping Mango jelly - 1 tablespoonMango, sliced
1
Method
1. Crush biscuits to a coarse powder and put it into a bowl. Add butter and mix. Put this mixture at the base of a spring form pan lined with greaseproof paper. Press the mixture lightly and place it in the refrigerator to set.2. Heat milk in a pan. Add condensed milk and mix. Dissolve cornflour in a little milk and add it to the hot milk. Cook stirring continuously till the mixture thickens. Set aside.3. Mix carrageenan or gelatin in a little water and heat in the microwave for one minute. Remove from the microwave and set aside. 4. Take hung yogurt in a bowl. Add paneer and mix with a whisk. Add mango pulp and mix again. Add mango essence and the milk mixture. Mix again. Add powdered sugar and blend with a hand blender. Add the dissolved carrageenan or gelatin and blend again. 5. Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours. 6. Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool. 7. Put a layer of mango jelly on the set cheesecake. Chill until the jelly is set. 8. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve chilled with sliced mango fan.
Chef’s Tip: Spring form pan is similar to a round shallow cake tin but with a removable base.

STRAWBERRY AND PISTA PHIRNI Ingredients
Fresh strawberries 12-15Rice 4 tablespoonsMilk 5 cupsSugar ¾ cupGreen cardamom powder ½ teaspoonPistachios, blanched and finely sliced 8-10Almonds, blanched and finely sliced 6-8
Method
1. Clean, wash and soak rice in two cups of water for half an hour. Drain and grind to a coarse paste. Dilute rice paste with half a cup of water. 2. Wash, hull and slice two strawberries. Keep aside for garnishing. Finely chop the remaining.3. Heat milk and bring it to a boil. Gradually stir in the rice paste, reduce heat and simmer for three to four minutes, stirring continuously or until the milk thickens well.4. Add sugar, cardamom powder and continue to simmer till sugar dissolves and is incorporated well. Remove from heat, cool to room temperature and stir in the chopped strawberries.5. Pour this mixture into individual earthenware or ceramic bowls, garnish with sliced pistachios, almonds and strawberry slices and serve chilled.

PLUM ICECREAM
Ingredients
Plums 500 gramsMilk (6% Fat; 9% SNF) 1.65 litres (8¼ cups)Cream (50% Fat) 437.5 grams (2¼ cups + 2 tablespoons)Skimmed milk powder 135 grams (¾ cup + 2 tablespoons)Sugar 430 grams (2¾ cups + 2 tablespoons)GMS (stabilizer) 15 grams (1 tablespoon)Vanilla essence 7.5 millilitres (¾ teaspoon)
Method
1. Puree half the plums and chop the rest. Keep aside.2. Heat milk in a deep pan. Add cream and continue to heat till the mixture reaches 30-32°C. 3. Add milk powder and continue to cook, stirring continuously so that there are no lumps.4. Add sugar and cook till the mixture thickens slightly. Do not let it come to a boil. Heat it till it reaches 75°C. At this temperature cook for around fifteen minutes.5. Add GMS, stir and take it off the heat. Add vanilla essence. Stir and strain the mixture.6. Let the mixture cool. Pour into an icecream container. Add plum puree and mix well. Cover tightly with a lid and keep it in the freezer to set.7. When almost set, take it out and churn the mixture in a mixer. Pour it back into the ice cream container, add chopped plums and mix. Cover with the lid and put it back in the freezer to set completely.8. Take out scoops with an icecream scooper and serve immediately.

ORANGE CARAMEL CUSTARD WITH SAFFRON
Ingredients
Milk 2½ cups, Eggs 5 , Orange 1Sugar 7 tablespoons + 2½ teaspoons for caramelOrange juice 2 tablespoons, Vanilla essence a few drops Saffron a few strands
Method
1. Peel orange segments, deseed and slit in the center horizontally. Chop half of them.2. Heat two and a half teaspoons of sugar and orange juice in a pan till caramalised. Pour into a jelly mould and rotate the mould so that the caramel spreads all over the mould.3. Warm milk. Break eggs, one by one into a bowl and beat lightly. Add sugar and beat lightly so that no air bubbles are formed. Add vanilla essence and mix.4. Gradually add warm milk and mix so that all the sugar is dissolved. Strain the mixture into a bowl.5. Preheat oven to 170°C. Pour the milk-egg mixture into the prepared jelly mould. Add saffron and mix. Add chopped and full orange segments and mix lightly.6. Pour some water into a baking tray, place the mould in the tray, cover with a greaseproof paper so that a crust does not form on top. Place the tray in the preheated oven and bake at 170°C for thirty to forty minutes.7. Once done let it cool before turning it out onto a serving dish. 8. Serve chilled.