Tender coconut drink

Had some opened up pack of fresh cream and was thinking what to do with it. Usually I use the fresh cream for cakes, waffles and few other recipes... but have no such plans and this pack would expire by that evening ! Hence this product.
 

Ingredients

Tender coconut - one

Fresh cream 1/2 cup - 3/4 cup

Milkmaid - 2 tbspn

Rose water ( optional)

Cardomom powder ( optional)

Method

Blend the fresh cream , milkmaid and tender coconut water and pour into a glass and scrape out the tender coconut meat and add to the drink. You may add a pinch of cardamom powder and a few drops of rose water to enhance the flavour. But it was equally good without these enhancers.. yes you got me .I dint use at all. You may also add a scoop of vanilla ice cream while serving ! I thought about it after finishing the drink. :)

Mango icecream

This is what I tried last summer , updating in my blog with the recipe

Ingredients
2 cups chilled milk
1 cup milk powder
1 cup sugar (readjust this quantity if using canned mango pulp)
1 cup fresh cream
1 cup mango pulp

Method

Set the thermostat of your freezer to an appropriately low temperature.

In a saucepan, mix together the mango pulp and two tablespoons of sugar. Boil for 8-10 minutes on a medium flame, stirring well. Then remove from the heat and let cool.

Churn the milk and remaining sugar for about four minutes in a blender (or with a hand mixer/ beater) till frothy. Add the milk powder to it and whip for two minutes more.
Add the mango puree to this milk and sugar mix, stirring well till blended.
Finally, add the fresh cream and churn the mixture for precisely two minutes -- if you churn it for longer after having added the fresh cream, the mixture will curdle.
Pour the mixture into an aluminium pot or vessel, as aluminium will help the icecream set quickly. Fix the lid on tightly, or cover the mouth of the pot with plastic wrap to avoid ice crystals forming in the icecream. Freeze for four hours.
Take the mixture out of the freezer after four hours, and whip it well once more, using a beater or blender. Freeze again for 3-4 hours. Once the icecream is firmly set, return the freezer's temperature to normal.

Chocolate eclairs

My son has been behind me to make this chocolate eclairs ever since I bought the book Sanjeev Kappor's cakes and bakes, but have been prolonging due to some or the other reasons and finally I decided to make it today. I just started to make the puffs for the eclairs and it started disappearing quickly and I really saved the second batch of puffs to make the eclairs and voila that was also disappeared in minutes.Yes it is surely irresistable with the fresh cream fillling and the chocolate coating.

Following is the recipe

Pastry

3/4 cup Whole wheat flour

a pinch of salt.

75 gms butter

3 eggs , beaten

Filling

1 cup fresh cream whipped with 3 tbspns of powdered sugar

Chocolate icing

50 gms dark chocolate

25 gms unsalted butter

Method

Preheat the oven to 200 degrees Celsius

Sfit flour with salt. Place the butter and one cup of water in a non stick pan and stir over low heat until the butter melts. Add in the flour and stir along till you see that the flour has come together into a ball and started coming out of the pan. Remove from the pan and place the mixture in a bowl. Add in the beaten egg one by one and mix well to the mixture until the dough becomes smooth and soft. You can either spoon the mixture into a piping bag with a wide nozzle and squeeze in a greased baking tray or simply scoop the mixture with a spoon in a baking tray in a line or in a shape of sausage.

Bake in the oven till the mixture puffs up and browns on the top, remove and slit open one side of the puff to let the steam open to prevent the eclair from being soggy ( mine became soggy tho') it doesnt matter if it is soggy too.. will tell you the secret why later.

For the filling whip the cream in a bowl until it is just thick enough. I used fresh cream , hence it was not thick , but again doesnt matter :)

Also temper the chocolate in the meanwhile.

Fill the eclairs with the whipped cream using a small nozzle piping bag ,. Dip one side of the eclair in the tempered chocolate and leave the eclairs on the wire rack until the icing sets. Once the chocolate sets the sogginess of the eclairs disappears and the chocolate holds the eclairs fine!

If you want to taste it please do it soon, else you might not get even one if you have kids at home. Experience speaks!

Chocolate panacotta

Had  a big can of fresh cream bought to make a black forest cake, scratched head  to find ways to finish off the can. Made waffles and served with fresh cream , still dint get over and then got on to this trial. But gave my own twist and turns and kids just loved and licked over it !....sharing the recipe for the same 


Supposed to be chocolate panacotta :)

Fresh cream- 1 1/4 cup
Milk- 1/2 cup
Sugar candy - one handful ( powdered)
Arrowroot powder- 4 tbspn
Cornflour- 1 tbspn
Chocolate gratings - 1/3 cup- 1/2 cup

Method
Mix the arrowroot powder to 1/4 cup of cream
Mix the remaining fresh cream , milk , sugar, and the arrowroot mixture , remove a small quantity from this mixture and mix the corn flour and keep aside. Heat the contents of the pan and bring to boil. Add in the cornflour mixture also. Let it boil and thicken slightly. Remove from flame and add in the grated chocolate till it melts with the mixture.. Let it cool and pour in separate smaller bowls or in one bigger bowl and let it set for few hours. 

Original recipe :http://www.foodchannel.com/recipes/recipe/chocolate-panna-cotta/