image courtesy italianrecipepasta My Darling Husband(DH)is not a fan of non-indian delicacies.. his culinary adventure ends within the tightly controlled borders of india..he calls himself -completely Desi! well i would call it completely South indian! Once out of adventure i made him try the TIRAMISU and hes loved it since..its one of the very, few things hes tried that is not indian and liked it!
Again, he doesnt fancy it but likes it never the less.. For his birthday i decided to make it for the first time ever and as usual wanted to try the low fat version- so if you want to slightly lower the fat content use the alternatives i have mentioned.. I must say it tastes awesome but the end result is not as firm as the ones made out of thick cream..the solution to this is to let it freeze for an hour and then move it to the chill tray of your refrigerator... pics will be added soon. this is totally inspired by culinary guru sanjeev kapoor..do give it a shot!
Preparation Time : 15 minutes
Cooking Time : 25-30 minutes
Servings : 8
INGREDIENT LIST:
Finger biscuits- 1packet (I used the Unibic ones)
Unflavored gelatin /china grass -1 tablespoon
Normal thick/low fat cream -2 cup
Powdered sugar -1 cup
Egg yolks -5
Vanilla essence: 2 teaspoon
Sugar -1/2 cup
Instant coffee powder -3 tablespoons + 2 teaspoons
Mascarpone cheese -1 1/2 cup
Cocoa powder -to dust and decorate
Preparation
Dissolve the gelatin in three tablespoons of hot water. Whip cream and powdered sugar till stiff and keep aside.(again, the stiffness might be less with the low fat cream)
Beat together the egg yolks with sugar and one tablespoon of water in a double boiler or in a heatproof bowl over a pan of simmering water, till the mix forms thick ribbons. Cool this mix and add vanilla essence. Mix three tablespoons (can reduce to 1 1/2 with more water if you want to reduce the coffee taste) of instant coffee powder in half a glass of water and soak the finger biscuits in this solution. Arrange half the sponge fingers in a layer at the base of dessert bowl. Mix two teaspoons of instant coffee powder in one teaspoon of water. Add this along with mascarpone cheese and gelatin to the egg mixture and mix well. Fold in the whipped cream. Pour half the mixture over the now coffee fingers. Arrange the remaining chocolate fingers over the cheese mixture and top with the remaining mixture and level the top. Dust cocoa all over.. Place it in the refrigerator till set.
If you use low fat cream, remember that it will not be set hard and will be pudding consistency..Hence use a flat spoon to serve- with thick cream, it sets to form thicker, stronger wedges..
Enjoy....and remember low fat does not mean load your plate!:D
Till later,
D
Again, he doesnt fancy it but likes it never the less.. For his birthday i decided to make it for the first time ever and as usual wanted to try the low fat version- so if you want to slightly lower the fat content use the alternatives i have mentioned.. I must say it tastes awesome but the end result is not as firm as the ones made out of thick cream..the solution to this is to let it freeze for an hour and then move it to the chill tray of your refrigerator... pics will be added soon. this is totally inspired by culinary guru sanjeev kapoor..do give it a shot!
Preparation Time : 15 minutes
Cooking Time : 25-30 minutes
Servings : 8
INGREDIENT LIST:
Finger biscuits- 1packet (I used the Unibic ones)
Unflavored gelatin /china grass -1 tablespoon
Normal thick/low fat cream -2 cup
Powdered sugar -1 cup
Egg yolks -5
Vanilla essence: 2 teaspoon
Sugar -1/2 cup
Instant coffee powder -3 tablespoons + 2 teaspoons
Mascarpone cheese -1 1/2 cup
Cocoa powder -to dust and decorate
Preparation
Dissolve the gelatin in three tablespoons of hot water. Whip cream and powdered sugar till stiff and keep aside.(again, the stiffness might be less with the low fat cream)
Beat together the egg yolks with sugar and one tablespoon of water in a double boiler or in a heatproof bowl over a pan of simmering water, till the mix forms thick ribbons. Cool this mix and add vanilla essence. Mix three tablespoons (can reduce to 1 1/2 with more water if you want to reduce the coffee taste) of instant coffee powder in half a glass of water and soak the finger biscuits in this solution. Arrange half the sponge fingers in a layer at the base of dessert bowl. Mix two teaspoons of instant coffee powder in one teaspoon of water. Add this along with mascarpone cheese and gelatin to the egg mixture and mix well. Fold in the whipped cream. Pour half the mixture over the now coffee fingers. Arrange the remaining chocolate fingers over the cheese mixture and top with the remaining mixture and level the top. Dust cocoa all over.. Place it in the refrigerator till set.
If you use low fat cream, remember that it will not be set hard and will be pudding consistency..Hence use a flat spoon to serve- with thick cream, it sets to form thicker, stronger wedges..
Enjoy....and remember low fat does not mean load your plate!:D
Till later,
D
2 comments:
Hey going to try this one today...i would post abt my success(hopefully this is wht others wld say abt my adventure) tommorrow!!
great post, bust i must say that you HAVE to try to make it with masc arpone cheese....it s way much better, the texture is just right! i have an easy recipe if you wish, but if you fancy the dessert just go for it!
i like you picture :)
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