Eclair Dessert#Choctoberfest

Carried this no-bake pudding dessert, which is creamy, delicious and comforting for a potluck party. All were amazed to see this attractive and beautiful dessert. This is so quick and easy to make.  

This has to made a day before serving, since you have to refrigerate it overnight. 

Ingredients 

100 grams Dark Chocolate - chopped
100 grams Milk Chocolate - chopped
1 Teaspoon Heaped Instant Coffee powder
400 Ml + 100 Ml Whipping Cream
½ Cup Homemade Ready Mix Vanilla Pudding
2 Cups Milk
150 Grams Marie biscuits - coarsely crushed

Method

In a microwave bowl, 400 ml cream, chocolate and coffee together for 30 seconds at a time or to a minute, till you see the cream starts to scald / bubble at the edges. Take the bowl out and mix well, till the chocolate is smooth and creamy. Keep this a side. 

Make the Vanilla Pudding as per this recipe. Set aside.

Whip 100 ml cream till soft peaks are formed. 

In a Pyrex/glass serving dish, place a layer of biscuits. Top it with vanilla pudding, then top with cream and chocolate mixture. Pipe to make a design of your choice on top.
Refrigerate for at least 8 hours or better still overnight.

 Serve chilled.

Lables: Homemade, Vanilla Pudding Mix, No Bake Desserts, Chocolate, Choctoberfest, Sweets & Desserts, Eggless

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Vegan Strawberry Dream Cake - No Bake

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two. 

The first time I made,  it, was hot summer here and  did not refrigerate it overnight.  So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it. 

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling 

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes. 

In the remaining paste add the strawberries and the tablespoon of sugar, 

blend until smooth. 

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries. 

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator.  See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy

Mango Cheesecake - No Bake Dessert #Choctoberfest

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 

How to make the paneer  with 500 Ml milk (here).

Dissolve the gelatin in ¼ cup water over a pan of hot water.

Blend together the grated paneer, condensed milk, dissolved gelatin, mango puree  and mango essence in a blender.  Add the whipped the cream well and gently fold into the paneer - mango  mixture or pulse it just once. 

Pour into a wet mould (see notes). Leave to set in the refrigerator, When set then decorate with grated chocolate, unmould, cut into squares/ wedges, serve.

My Notes:

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

• 101 Chocolate Cheesecake Recipes from Triple Chocolate Kitchen
• No Bake Keto Cheesecake from Our Good Life
• Cheesecake Truffles from A Day in the Life on the Farm
• Summer Fruit No Bake Cheesecake from That Recipe
• Double Chocolate Fudge Cheesecake in the Instant Pot from Shockingly Delicious
• Lemon Blueberry Cheesecake Verrine from Simply Inspired Meals
• Instant Pot Cookie Dough Cheesecake from Join Us, Pull up a Chair
• Berry Granita with Mint Cheesecake Bites from Delicious Not Gorgeous
• No Bake Lemon Cheesecake from Red Cottage Chronicles
• Matcha Swirl Cheesecake Bars from The Spiffy Cookie
• Frozen Chocolate Peanut Butter Cheesecake from Hostess at Heart
• Mango Cheesecake - No Bake Dessert from Sneha's Recipes

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Grilled Pineapple & Kiwi With Fresh Fruit Vanilla Pudding#Improv

Have you ever heard of  grilled kiwi and pineapple in a dessert? Then you should try this exotic pudding with fresh fruit and ice cream too! It's simply divine.

So colorful that you will not be able to take your eyes off it. It has taste of sweet, sour and grilled fruit in rum sauce a dessert you will love.
Serves 2
Ingredients 
For the Sauce 
2 Tablespoons Butter
2 Tablespoons Brown sugar
2 Tablespoons Dark rum
For the Pudding 
1/4 Cup Homemade Ready Vanilla Pudding Mix
250 Ml Milk
1/2 Teaspoon Vanilla essence
To Grill the Fruits 
2 Ripe Kiwi - peeled and cut into two
2 Big Slices Pineapple
Other Ingredients 
2 Scoops Vanilla Ice cream
As required Fresh fruit (black grapes, raspberries, strawberries or blueberries)
80 Ml  Milk
1 Tablespoons Sabja seeds / Tuk Malanga
Method

 In half cup of milk soak the sabja seeds and keep aside in the refrigerator to cool.
Let's prepare the sauce 
Melt the butter in a small saucepan over medium heat. Add brown sugar and rum in the saucepan.
Stir it and continue stirring until the sugar dissolves and the mixture thickens, for almost about 5 to 6 minutes. Keep this aside
To Grill the Pineapple & Kiwi 

Slightly spray the grill pan with non-stick spray or butter and place the pineapple & kiwi cut-side-down on the grill grates. 

Grill for about 2 minutes and brush the top frequently with glaze and Flip and grill this side 1-2 minutes, brushing frequently with the prepared sauce. 

Take grilled fruits on to a cutting board and slice them individual size piece. Keep this aside.
Now let's prepare the pudding

In a saucepan whisk the milk and pudding mix till it form a smooth mix. Place it on medium low flame and stirring continuously, cook it till it becomes thick enough to coat the back of a spoon. Keep this aside.
To assemble 

In a glass, arrange the girlled kiwi as show in the pic

 Spoon in half of the milk & sabja mix, then top it  the pudding and top it with grilled pineapple wedges 

then a scoop of ice cream, , top it with grilled pineapple wedges, black grapes and strawberry slices. 

Chill this in the refrigerator and enjoy.

This dessert is layered with richness of strawberry, kiwi and black grape.

Dish is ready to serve, so enjoy the treat.
Labels : Sweets & Desserts, No Bake Desserts, Glass Verrines, Homemade ,Vanilla Pudding Mix, Improv Cooking Challenge, Pineapple, Kiwi, Rum

Kiwi & Pineapple
Improv Cooking Challenge
Kiwi Pineapple Dream Cocktail by Cookaholic Wife
Grilled Pineapple & Kiwi With Fresh Fruit Vanilla Pudding by Sneha's Recipe
Kiwi Pineapple Mojito by Our Good Life
Grilled Mahi Mahi with Kiwi Pineapple Salsa by A Day in the Life on the Farm

Vegan & Gluten Free Watermelon Jelly#FoodieExtravangaza

This is an exquisite and refreshing Vegan & Gluten Free Watermelon Jelly which is so very easy to prepare. It's a perfect cool dessert which can be served at any time of the day or for parties, especially on a hot summer day. The cinnamon stick in this dessert renders a beautiful taste and aroma to it, would suggest not to add any other extra flavoring. 

I have made this jelly twice in one week, because my hubby loved it. This jelly is also apt to make especially when  you get some tasteless or bland watermelon. 

Serves 2

Ingredients 
300 ml Watermelon juice
3 Tablespoons Level Corn Flour
1/3 Cup Level Granulated Sugar
1 Small Stick Cinnamon
1/2 Teaspoon Level Agar Agar powder 

A Drop of Red color - optional
Mango pieces for garnish

Method

Let’s make watermelon juice first. Cut the watermelon, remove the seeds and put it into a mixer. Mix well until blended. Sieve, measure it and keep aside. 

In a tablespoon of water soak the agar agar powder, keep it aside.

In a sauce pan add the corn flour to  the watermelon juice and mix well until dissolved fully and no lumps remain.  Now add cinnamon stick, sugar, mix well.  Place the sauce pan on medium high flame and bring this mixture to a boil. 

Simmer on a low fire for about 5 to 7  minutes, stirring continuously. Once it starts to thicken,  add the soaked agar agar and stir  it till well,  mix and continue to stir for another  2 minutes. Fish out the  cinnamon stick.

Rinse the moulds and leave them wet (this will help you to un mould the jelly easily). 

Pour the prepared jelly mixture into the moulds and let it cool down. Cling wrap them and keep it in the refrigerator  overnight.

Next day take a wet kitchen napkin and micro it for 30 seconds and wrap it around jelly moulds. 

This way un moulding of jelly becomes much easier. Place it on serving plate upside down and tap a bit.  Ta da they are out.  Now garnish it with mango pieces and a stalk of mint leaf and serve.. yum.. yum.

My hubby and our guest just relished this fabulous dessert.

Here are some of the other Watermelon recipes

Watermelon Paratha

Sparkling Apple And Watermelon Lemonade Spritzers 

Watermelon Agua Fresca

Apple and Watermelon Crush

Watermelon Granita  

Labels :  Watermelon, Jelly, Mango, Agar Agar powder, Cinnamon, Foodie Extravaganza Party, No Bake Desserts, Sweets & Desserts,United Kingdom 

Try these other tasty recipes with watermelon being shared for today's Foodie Extravaganza:
Beef and Watermelon Stir Fry from A Day in the Life on the Farm
Disneyland Watermelon Mint Julep from Simply Inspired Meals
Iced Watermelon Matcha from Tara’s Multicultural Table
Russian Pickled Watermelon from Pandemonium Noshery
Vegan & Gluten Free Watermelon Jelly by Sneha’s Recipe
Watermelon Cucumber Bites from Cookaholic Wife
Watermelon Mint Granita from Our Good Life
Watermelon Salad with Mint and Lime from Karen’s Kitchen Stories

Mango China Grass Pudding / Mango Agar Agar Pudding

Mango agar agar pudding is a quick and esay to make. Agar agar or china grass beautifully sets the pudding so well that you cut slices and serve to your guest. 

This is a pure vegetarian creamy and luscious no bake dessert. Perfect for the summer since the king of fruit is also in season. You can use any variety mango, here I,have used Alphonso mango, my hubby's favorite. 

Ingredients 

1o Grams Flavourless China Grass Strands
A Liter of Milk
6 - 7 Tablespoons Sugar or as per your taste
2 Medium Mangoes - cut in to big pieces
1 Teaspoon Cardamom powder

Method

In a pan cut china grass into small pieces, soak it in 1/4 cup water . Keep this aside for 15 minutes. 

Now boil milk on medium flame add sugar and cardamom powder mix and stir till the sugar melts and it comes to a boil. Take off flame .

Cook the china grass on medium low flame till it melts. Add this to the boiled milk and stir it well. Strain this mixture into a setting/serving bowl, when it is still little warm add mango pieces. 

Let it come to room temperature cling wrap, keep in refrigerator to chill.

When you want to serve overturn it into a plate.

Turn it to right side.

Slice it and enjoy this creamy and luscious no bake dessert.

My Notes

Since the china grass sets at room temp, it does not require refrigeration for setting.  So, add mango pieces when still warm.

Labels : Sweets & Desserts, No Bake Desserts, Vegetarian, Agar Agar powder, Mango