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Verrine of two tomatoes and basil whipped cream recipe

Verrine of two tomatoes and basil whipped cream recipe


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A verrine is a luscious French starter, layered in a clear glass to show its gorgeous textures and colours. This one uses intense sun dried tomatoes, fresh tomatoes and a basil-infused whipped cream.

8 people made this

IngredientsMakes: 4 verrines

  • 200ml whipping cream
  • 30 large basil leaves
  • 3 tomatoes, peeled and chopped
  • 20g sun dried tomatoes, sliced
  • extra basil leaves, for garnish

MethodPrep:10min ›Cook:10min ›Extra time:2hr chilling › Ready in:2hr20min

  1. Warm the cream with the large basil leaves over low heat for about 10 minutes. Chill the basil cream for 2 hours.
  2. To serve, layer the tomato pieces into 4 clear glasses, then top with the sun dried tomato pieces, reserving four pieces to garnish.
  3. Remove the basil leaves from the chilled cream, and whip the cream until soft peaks form. Layer the whipped cream into the glasses with the tomatoes. Garnish each glass with a fresh basil leaf and a sliver of sun dried tomato. Serve immediately.

Tip

You can use a soda siphon to whip the basil cream. Pour the infused cream into the soda siphon, and chill the siphon on its side in the refrigerator for 2 hours. When ready to serve, siphon the basil cream over the tomatoes in the glasses.

Make ahead

This is a perfect dinner party starter, as you can make all of the recipe components ahead of time, and then assemble at the last minute!

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Simple and very impressive. Made it three times now and been well received each time. A shortcut is to add pesto to the cream if you ned to make it quickly. Loses a bit of subtlety but still works well-02 Aug 2013

Very simple but effective. I added ready made pesto as a layer when no sundried tomatoes available. Will make again!!!-07 Mar 2016


Luxury in a glass

ENTIRE cookbooks are written about them, glossy magazine spreads are devoted to them, home cooks blog about their addiction to making them, clamoring, “I have caught the bug!” or “I could not stop thinking about them. ”

Chic patisseries in Paris -- including Pierre Herme, Jean-Paul Hevin and Fauchon -- showcase them, and prominent French chefs such as Guy Savoy, Yves Camdeborde and Helene Darroze put them on their menus. A pretty, tiny one might come with your aperitif, or it might be the last dazzling thing you see on the table at the end of a meal.

But what are they? They’re called verrines. You haven’t heard of them? Well, most American chefs haven’t, either. A verrine is an appetizer or dessert that consists of a number of components layered artfully in a small glass. (The word verrine refers to the glass itself literally it means “protective glass.”)

Intriguingly composed, they’re a study in textures, flavors, colors and temperatures. A beautiful glass might be filled with a layer of mushroom flan, sauteed wild mushrooms, a julienne of prosciutto, parsley gelee, wild mushroom emulsion and topped with a potato and prosciutto galette. Another will have clementine and mint syrup, fresh clementines and a gingerbread “crumble.”

American chefs are just starting to catch on to the verrine. But in France it’s a culinary trend that’s captured just about everyone’s imagination -- including home cooks. Several cookbooks about verrines have been published in France, with titles such as “Manger Dans un Verre” (Eating in a Glass), “Un Plat Dans un Verre” (A Dish in a Glass) and, just out this month, “Divines Verrines.

If you subscribe to the idea that starting with an impressive appetizer and ending with a splashy dessert guarantees that dinner will be fabulous, then verrines are ideal for entertaining: They have sparkle, they have flair, and you even assemble them ahead of time.

Meanwhile, in Paris, they’re hotter than ever among chefs. “At the moment, we see things served in verrines everywhere,” says Kirk Whitlle, pastry chef at Michelin two-star restaurant Helene Darroze.

Nearly all the desserts in the restaurant’s Le Salon are verrines. One has layers of bay leaf-flavored panna cotta, Mara des Bois strawberries, lemon gelee, lemon crumble and strawberry sorbet. Another has salted caramel ice cream, chocolate-cumin tuile and Madong chocolate cream.

THEY’RE big too at the 6-month-old restaurant Sensing in the 6th arrondissement. The place is gleamingly hip, with its long alabaster bar and clouds projected on the walls. Michelin-rated three-star chef Guy Martin took over the space, transformed it into a modern bistro and installed executive chef Remi Van Peteghem, formerly of Lasserre and known for his modern French dishes.

Van Peteghem says he started creating original verrines at Sensing four months ago, serving some in delicate glasses with inclined bases “like the Leaning Tower of Pisa.”

On his “Le Snacking” menu is a savory verrine of what he calls a bavarois of foie gras with a Port gelee and an emulsion of Jerusalem artichoke, for which he uses a soda siphon to achieve the right texture. Another starts with a layer of scrambled egg yolks, then a puree of Jerusalem artichoke, topped with a crispy piece of walnut bread. “Like an oeuf a la coque story,” he says, referring to a soft-boiled egg served with mouillettes, which are pieces of toast meant for dipping. On his dessert menu is the clementine and mint verrine.

“There is no limit to the number of layers, but I like to work with just a few to respect the identity of each flavor,” Van Peteghem says. “The customer should always be able to recognize and know the difference between the layers. Odd numbers look better as a composition.”

“I started using verrines 20 years ago,” says Paris-based three-star chef Guy Savoy, who also has a restaurant in Las Vegas in Caesars Palace. “My childhood prompted me. I saw in those verrines all the desserts of my childhood -- chocolate mousse, rice pudding, creme caramel,” dishes traditionally served in glass coupes.

Step into a Pierre Herme shop in Paris, and you’ll see glass pastry cases filled with rows of elegant verrines.

Verrine -- it sounds like terrine. I refer to them as emotions. Very French,” says master patissier Herme. “I am interested in the architecture of desserts, in tastes and textures and senses.” Herme says he developed many of his emotions from other desserts, translating them from his elaborate cakes.

“This is new in pastry shops,” he says of the popularity of verrines, though he introduced his emotions in 2001. But it was in the mid-'90s that chef Philippe Conticini says he started creating desserts in glasses. In 1999, he became consulting chef to Petrossian in Paris and New York, where he introduced Manhattanites to his tentations, or temptations, and emotions salees, savory emotions -- desserts served in coupes or glasses and filled with intriguing components both savory and sweet.

Among the many emotions Herme has in rotation are emotion satine, a passion fruit compote layered with orange segments, creme au cream-cheese and pate sablee emotion vanille, with vanilla gelee, vanilla baba and a vanilla-flavored mascarpone cream and emotion Ispahan, with a gelee of litchis and raspberries, fresh raspberries, a raspberry compote and a rose ganache.

A recipe for emotion exotic comes from his latest book, “ph10 Patisserie Pierre Herme,” in which an entire chapter focuses on emotions and sensations. (Sensations, which are also verrines, have more gelee and are offered in the summer, Herme explains, because they’re refreshing.)

Herme’s emotion exotic is a look at the architecture of a verrine. “There are a lot of steps, but it’s not so difficult” to make, Herme says. The first layer is a pistachio creme brulee, then comes a crisp, almond dacquoise cookie, next a “salade” of pineapple accented with cilantro and Sarawak pepper, then another cookie and a layer of coconut tapioca at the very top is a disk of white chocolate. The pineapple looks as if it’s magically suspended between the two thin cookies.

Dig into it with a spoon, and you come up with an amazing array of flavors and textures, the creaminess of coconut pudding studded with chewy tapioca, the crunch of almond cookie, refreshing pineapple and the deep, almost sweet note from the Sarawak pepper, and finally the velvety pistachio creme brulee.

It’s worth going through all those steps to make it. (We’ve adapted and simplified it, substituting a simple tuile for the dacquoise cookie and eliminating the white chocolate disk.)

Chefs might tend toward the elaborate, but a verrine offers the perfect opportunity to experiment in one’s own kitchen. “Maybe one with carrot puree and an emulsion of arugula with a little cumin and curry,” suggests Sensing’s Van Peteghem. “Or fresh berries with white chocolate mousse and a berry coulis.”

THE French cookbooks include versions such as one with sable cookies and lemon curd or another with eggplant “caviar” with ricotta and coppa. Even a favorite dish can inspire one: A simple Italian salad becomes a verrine with layers of slow-roasted tomatoes, burrata and pesto, with a garnish of crisp prosciutto. Or butterscotch pudding, a wafer cookie, chocolate sauce and whipped cream.

Meanwhile, French chefs have brought verrines with them to Las Vegas.

At L’Atelier de Joel Robuchon, diners sitting at the counter get a peek into the kitchen, and general manager Emmanuel Cornett says they’re often intrigued by a verrine called l’oeuf en cocotte, an egg steamed in the glass on top of a parsley puree. Once the egg is cooked, it’s topped with sauteed mushrooms and a mushroom foam.

“People are often pointing to it and asking, ‘Oh, what is it?’ ” says Cornett. “I hadn’t heard the word verrine. I called it layered things in glasses.”

One of the signature dishes at Restaurant Guy Savoy in Las Vegas is a verrine, one that Savoy calls “colors of caviar.” The first layer is caviar suspended in a vinaigrette, topped with creme caviar, a puree of haricots verts, and finally a sabayon of golden osetra caviar from Iran.

“We play with the different tastes,” says executive chef Damien Dulas, “like the acidity of the vinaigrette with the softness of the cream and sweetness of the French bean. We tell people not to eat just one layer by one layer but all layers at the same time. They’re all complementary.”

He says special attention is paid to the types of glasses that are used, such as double-walled insulated Bodum glasses or handblown glass from Poland. He serves an amuse with cauliflower puree, layers of pink watermelon radish and jicama diced into a brunoise, toasted bread crumbs tossed with herbs, hazelnuts and diced cauliflower, with an emulsion of mizuna on top.

To date, only a few verrines have been spotted in Los Angeles. Chef Christophe Eme at Ortolan has done a few one has layers of pureed potato, ratatouille of escargot, chorizo and a lettuce emulsion.

There’s another at Opus. “I didn’t know what it was called,” says chef Josef Centeno. “I was inspired by a dessert panna cotta,” he says of a tiny verrine he serves as an amuse -- celery panna cotta, celery root puree and pureed Okinawan purple potato with tonburi, the dried seed of broom cypress (also known as land caviar).

“Each layer is a different temperature,” he says. “The panna cotta is chilled, the celery root puree is at room temperature, and the potato is warm, because the flavor of each layer is best at each of those temperatures.”

“The temperature is very important in some verrines,” says Sensing’s Van Peteghem, “because the temperature is directly related to the flavor and the texture. It’s an unconventional way to serve food, but it’s important to use tastes that balance each other,” that hold up to each other. “Each [verrine] has its own story.

“They are an elegant miniature,” he says. “This is the fashionable side of cuisine.”


Verrines: A Glass Act

A few years ago, I ran across a blog post about verrines by someone who had recently returned from France. I'd never heard of verrines. I learned more, and now I have become an advocate for this layered dish that is as much about how it looks as how it tastes.

A verrine can be an appetizer, an amuse-bouche, a salad, a side dish, a dessert (the most common application) and, I suppose, even a complete meal, with the right ingredients and the right glass.

Verrines are made by layering ingredients -- either sweet or savory -- in a small, transparent glass. The word verrine translates as "protective glass." When choosing the ingredients, the cook thinks about taste and presentation, color and texture, mood and theme.

A verrine can be an appetizer, an amuse-bouche, a salad, a side dish, a dessert (the most common application) and, I suppose, even a complete meal, with the right combination of ingredients and the right sort of glass.

Verrines are clearly linked to the parfait, a soda-fountain treat popularized in the middle of the last century, as well as other layered dishes, such as the Cobb salad and the English trifle. Verrines, however, are individualized, with a single serving in each glass and yet as carefully arranged as the famous seven-layer salad of Super Bowl Sunday fame.

About The Author

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the guide to Cooking for Two at About.com, and blogs at Seriously Good.

You might combine -- from the bottom up -- something green (peas) with something brown (mushroom duxelles) with something golden (sauteed onions) with something white (pureed potatoes). This arrangement also layers -- from the bottom up -- textures such as slightly mushy peas, grainy duxelles, crunchy onions and silky-smooth potatoes. Each layer provides its own flavors, and all of the flavors, tasted in turn and in combination, bring their own brilliance to the assemblage.

Verrines are tremendously popular in France, where they're sold in bakeries and served in bistros and high-end restaurants. Some upscale American restaurants have begun offering them, but they have yet to catch on. It may be because they appear to be a lot of work, which they can be. They're certainly not something to make on a Wednesday night after working all day.

They can, however, kick a birthday or anniversary dinner up a notch. They look stunning for a party, are not really that difficult to make, and are well-suited to advance preparation -- always an advantage for entertaining.

Don't worry too much about what glass you use other than to choose one that is the right size for the dish (smaller tends to be better) and one that is clear. Even a plain juice glass can be magnificent when the colors and texture offer appealing contrasts.

Although verrines can involve complex preparations in fancy restaurants, they needn't in your home. I've developed a collection of ideas that I can prepare in advance using mostly off-shelf ingredients and then store in the refrigerator overnight.

Imagine ending your Halloween party by offering your guests a glass layered with pumpkin puree (pie filling works), whipped cream, crumbled cinnamon graham crackers, a bit more cream, and a few kernels of candy corn for garnish. It's a pumpkin pie in a glass -- an elegant presentation that is also a fun way to finish a meal. And this is the real point of a verrine -- having fun with your food.

Making Verrines

Colors: Choose either contrasting colors or complementary colors as you prefer. Whichever you do, make sure the colors are distinct. Bright-red fresh strawberries and pink strawberry mousse have complementary but different colors. Pink cocktail shrimp paired with chopped avocado offer contrast.

Textures: Choose contrasting textures. Crisp cookies contrast nicely with a smooth mousse, while somewhat chewy shrimp are a good foil to silky avocado.

Flavors: The flavors have to work together. Sweet strawberries and tart rhubarb are a classic pairing. Season the shrimp and avocado both with a bit of lime and pepper, and they're perfect mates. The layers shouldn't be eaten singly in fact, they should all work together, but in practical terms, people tend to eat one layer with a taste of the next, working their way down.

A verrine of orange marmalade, Greek yogurt and lemon curd layers complementary flavors and colors. Kevin D. Weeks for NPR hide caption

A verrine of orange marmalade, Greek yogurt and lemon curd layers complementary flavors and colors.

Preparation: Use purchased ingredients to cut down on your workload. Include some special ingredient of your own, such as your signature guacamole recipe or barbecued shrimp. Store-bought cookies can be a great addition to a dessert verrine, while pre-cooked shrimp work well in a savory dish.

Deconstruction: Use a new approach with old standards. Layer vanilla wafers, vanilla pudding, sliced banana and drizzles of caramel sauce on each layer in a glass to deconstruct something as homey as banana pudding.

Presentation: In choosing glasses and ingredients, think about how you will apply the layers. You don't want ingredients catching on the lip of the glass and then spilling down the sides -- except when, for artistry's sake, you want something spilling down the sides. I also find that both demitasse spoons and iced-tea spoons are great tools for positioning ingredients.


Recipe Summary

  • ⅓ cup skim milk
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2 ½ cups heavy cream
  • ½ cup white sugar
  • 1 ½ teaspoons vanilla extract

Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.


Poulet au pistou

This dish of roast chicken with a garlicky basil sauce tucked under the skin was inspired by my friend Valérie, a superlative cook. It’s a spin-off from a venerable ancestor, poularde en demi-deuil, or ‘chicken in half mourning’, a specialty of Lyon in which truffle slices are slipped under the skin. As truffles are expensive and hard to come by, Valérie often substitutes herbal sauces. One of her favorites is pistou, the Provençal version of pesto.

Poulet au pistou / Chicken with pistou

In fact, pistou is the same as Italy’s pesto genevese minus the pine nuts. To make it you just need a bunch of fresh basil, a garlic clove, a little grated parmesan, olive oil and a blender. While the oven is heating, you create a pocket for the sauce and slip it beneath the chicken skin. If you like, you can add chopped tomatoes and shallots and/or whole garlic cloves to the roasting pan. The result is succulent and ultra flavorful.

Valérie says this dish is not her invention, but I’ve never encountered it before. A quick search of the web turned up nothing identical — plenty of chicken-and-pistou dishes, but none with the sauce inside the chicken. On the other hand, there are many, many recipes for poularde (or poulet) en demi-deuil, one of the triumphs of French gastronomy.

That dish, which rose to fame in the 1930s in the eponymous Lyon restaurant of La Mère Brazier, France’s first female three-star chef, takes its name from the contrast between the black of the truffle slices and the white of a creamy sauce bathing the chicken — half mourning. But Mother Brazier didn’t invent it. She learned how to make it from one of her precursors in Lyon, La Mère Filloux, whose clients never asked for anything else according to Curnonsky, an early 20th century food critic known as the Prince of Gastronomy.

I would love to try my hand one day at demi-deuil, in which a whole chicken is poached with veggies for an hour and a half before the insertion of the truffle slices, then allowed to cool overnight and poached for 90 minutes more the next day. A sauce of broth, cream and wine completes the recipe. As that’s kind of a major production — and I don’t have any truffles at hand — I’ll settle for poulet au pistou for the time being.


The recipes and utensils are important, but, there is something much more transcendent: the seasoning. You can improve it, so read these tips that will surely help you discover the best way to season your dishes.

Drop the acid.

For many people, salt is something that cannot be missing from their dishes because it can improve the flavor of some soups and stews. But, lemon can also be good. You can try a drop of lemon juice or vinegar. Just a pinch can help the acid compete with the bitter-tasting compounds.

Coarse salt to season the meat.

Kosher salt may be a better choice because of its larger grains that are better distributed and conform to the surface of the meat. It is important not to exceed the amount so that the flavor is not distorted and becomes unpleasant.

Increase or decrease the pepper's tone.

Do you want to feel the pepper's flavor stronger? Then season the meat after burning it. If, on the other hand, you do not want the taste of pepper very much, you can season before cooking.

How to season dishes - Pepper

Season cold foods.

Do not forget that, in the case of cold foods, the flavors are reduced, so it is important to find a way to compensate for this. To do this, you should season with salt before cooling do not use an excessive amount. In addition, you can add more salt when serving the food.

You add fresh herbs.

Some herbs such as rosemary and oregano improve the flavor of the dishes, but, these should be used at the beginning of the cooking, when they can release the most essence. On the contrary, herbs such as parsley, coriander and basil can be left at the end, so that they do not lose their fresh flavor.

How to season dishes - Fresh herbs

Make adjustments when seasonings are spoiled.

If for some reason your dish has been affected by adding seasoning incorrectly, you can still fix it. For example, perhaps your food is salty then you should add an acid such as vinegar, lemon juice or even honey. If your food is sweet, you can add citrus juice or chopped fresh herbs. Maybe your food is too choppy then you can add butter, cream, cheese, sugar or honey.

These tips are simple and easy to do. Put them into practice the next time you have the opportunity to prepare a dish, you will surely have better results.


Verrine of two tomatoes and basil whipped cream recipe - Recipes

Parsley
The parsley enhances the flavor of raw or cooked vegetables: eggplant, tomatoes, carrots, zucchini . Take the opportunity to prepare salads, pan-fried and other soups. Prefer flat parsley for cooking and book curly for decoration. For an aperitif with friends, make potatoes and sprinkle with parsley to bring flavor and color. Want a fish? Parsley is particularly suitable for fish in foil. Enjoy! And to accompany it, plan a flan of vegetable or a gratin of cauliflower decorated with parsley.

Chive
Use a pair of scissors to chisel the chives. It will bring a delicate flavor to your mixed salads and omelettes. Namely: to preserve its appearance, sprinkle it just before serving. For example, make a pork filet mignon with blue and walnut sauce, and add the chive at the last minute. Looking for a simple and friendly dish? Be aware that this herb slips easily into cakes, pies, and other quiches. So, make a salmon or cheese pie, and enjoy it with a salad, for a 100% chive dish!

Thyme
Let infuse a few sprigs of thyme to flavor a crème brûlée or a fruit salad. This aromatic herb is also perfect for salty dishes, especially meat. Chicken leg with curry, rabbit with mustard, veal sauté . You have all the choices! Fish are not left out since they also marry very well with. And to perfect the picture, make a puree of potatoes, also scented with thyme.

Basil
Like the mint, the basil reveals all its aromas with tomatoes or strawberries. Let yourself be tempted by a tarte tatin or a cake with tomato. Or make a delicious tomato-basil sauce for quenelles. For dessert, make homemade ice cream or strawberry mousse. Namely, its leaves do not mix but cut with scissors. You will thus preserve all their aromas. The basil is also excellent in pasta. For more originality, prepare cannelloni goat-basil. And to surprise and delight your guests, simmer a thyme sauce to accompany a slab of salmon or a fillet of cod.

Mint
The mint particularly suitable for cold dishes. Book it for your starters or desserts. To start the meal, serve a tabouleh, a glazed velouté with zucchini or a tomato salad at the mint. And for ever more freshness, so add some goat cheese balls. Want a hot dish? Make meatballs at the mint or prepare a yoghurt sauce for grilling. If the mint brings undeniable freshness and subtlety to your recipes, it is also used for cocktails such as mojito for adults, and iced tea or syrup for children. Finally, to close the meal, serve a tea at the mint to accompany a verrine of strawberries surmounted by a whipped cream.

Lavender
It is often ignored but lavender is an aromatic herb. To enjoy its benefits and its aromas, let it infuse and realize for example a delicate crème brûlée or a mousse. And for a gourmet and original breakfast, make a lavender jelly. Exit the apricot jam, hello the novelty! A tip: do not forget to put a few strands on top for the decor. In addition, be aware that this herb is also cooked in sweet and savory dishes, such as apricot chicken. Cake, cream, biscuits, sweet pie . The lavender lends itself to all the culinary exercises, and even the big differences since it is also savored in a fougasse, a sauce to accompany a cod or a marinade for kebabs.

Coriander
If the best known alliance is surely carrots-coriander, the aromatic herb reveals all its aromas when it comes to flavoring the dishes. Let yourself be tempted by beef samosas, curry or spicy shrimp. Or make your taste buds travel by cooking a bo bun. A delight ! On the side of raw vegetables, use this herb to flavor slices of cucumber, avocado. Or cook it with monkfish, salmon or prawns. And let yourself be carried away by its sweet scent.


Favorite French Recipes

This isn’t really a recipe, not the usual kind, but it is a good, especially on a cold, snowy day like this one which greeting us this morning:

The recipe is made with cheese that can only be found at this time of year and, usually, only in France. It called Mont d’Or.


A blurry look at the label. As you might be able to see, it says raw milk. It is a very pungent cheese and the refrigerator reeked each time it was opened. My apples and bottled water even tasted like the odor. I should have put it in a sealed container. It tasted fabulous though.

As the days get shorter in late autumn, Mont d’Or with its typical wood box can be found at cheese counters and especially in December. It is made in Franche-Comté at the border with Switzerland. It is only produced between the middle of August and end of March. This cheese is made of raw cow milk from just two breeds of cattle. It is shaped into its round shape with a rind of spruce bark and then placed in a round box made of pine or spruce. It’s good stuff.


Here it is all melted and delicious. You cut a hole in the middle and pour in some white wine and insert garlic slices throughout. I saw a recipe where the cheese is marinated in the wine for a day but I didn’t plan that far ahead. Anyway, because it is such a soft cheese, it has to be kept in its wooden round box because you have to put it in a hot oven for 30 munutes until the cheese is all hot and runny, so you have to wrap the box in foil. It is then put over boiled potatoes and ham or sausage. Easy and good. I think it is similar to raclette, just a different flavor.


Eating the King of Fruits on its own needs no explanation and there recipes that can lift the delightful King of fruits to an all new high. This no-bake cheesecake is an absolute breeze to make and it's low cal. In fact should I call it a Mango Breeze-Cake . just pour all ingredients into a mixer jar and pulse it 3 -4 times its ready. So isn't it a Breeze Cake?

Ingredients
¾ Cup Condensed Milk
2 Teaspoons Gelatin
¼ Cup Water
1 Cup Mango Puree
Fresh Paneer - grated - Homemade
¼ Teaspoon Mango Essence (optional)
1 Cup Whipped Cream
Grated chocolate for decoration

Method

Rinse the aluminium mould with cold water, drain the water. Pour a few drops of vegetable oil and swirl the wet mould ( but do not wipe the mould). Using this wet oily mould will make un moulding easier.

Keep it in the refrigerator overnight to set. Was in a hurry since I, had guest and wanted to serve, as you can see in the pic it is a little wobbly.

Labels : Cheesecake, No Bake Desserts, Mango, Choctoberfest, Paneer, Low Cal, Gelatin, Sweets & Desserts

    from Triple Chocolate Kitchen from Our Good Life from A Day in the Life on the Farm from That Recipe in the Instant Pot from Shockingly Delicious from Simply Inspired Meals from Join Us, Pull up a Chair from Delicious Not Gorgeous from Red Cottage Chronicles from The Spiffy Cookie from Hostess at Heart from Sneha's Recipes

Kalmi Chicken - Kebab / Starters

Ingredients
1 Kg Chicken Drumsticks
1 Tablespoon Heaped Ginger Garlic paste
1 to 1 ½ Teaspoon Salt or to taste
1 Cup Yogurt - beaten
1 Teaspoon Garam Masala Powder
½ Teaspoon Heaped Black pepper powder
1 Tablespoon Lemon juice
¼ Cup Oil
1 Cup All Purpose Flour
Oil for deep frying as required
Onion rings mint leaves and lemon wedges to serve

Method
Wash and clean the chicken drumsticks and pat them dry.

Marinate chicken with salt ginger garlic, salt, black pepper,garam masala powder, lemon juice and yogurt. Rub it well into the drumsticks and keep it overnight covered in the refrigerator.

Heat a pan with ¼ cup oil and add the chicken drumsticks in a single layer along with the marinade and keep covered and cook for 15 mins until chicken tender and cooked only 3/4 done. The chicken should be dry no moisture should be present. Cool it completely.