Life is uncertain. Eat dessert first. - Ernestine Ulmer
I’m not much of a dessert person but for some reason I could easily relate each aspect of my personality to them. This little book tried to describe my relation with desserts and how it describes me.
Jelly It is a sweet or savory food gel, usually made
never break. Sometimes in situations I tend to be
through the addition of gelatin or pectin to edible
irrational and I seem to be very fragile but luckily I
liquids. What I love most about Jelly (other than its
don’t lose focus on the bigger picture. This is my
taste) is that it never breaks. Its wobbly nature is
strength. Even though sometimes it gets clouded by
overcome by its strength to maintain its shape. Not
my irrational behaviour I come out stronger and I
matter how much you shake it, once it is set it’ll
am the same person I was before.
2 apples
½ cup sugar
1 ½ cups of water
1 drop colouring
2tbsp cornflour
1. Peel off the apple skin abd cut it into quarters.
6. Take out the apples and drain them on a colander.
2. Put the pieces and add sugar in a saucepan.
7. Add corn flour,water, spices and pink colour and
3. Heat on high flame and sprinkle some water on it.
8. Boil it continuously till transparent and thick.
4. Check if apples are soft and the sugar has dissolved.
9. Transfer the jelly into sterilized jars and seal.
5. Remove from fire.
I’m fragile yet strong
|2
Tiramisu 1 tbsp cocoa pwd.
1 tbsp sugar
4 tbsp warm water
1 tbsp coffee pwd.
Tiramsu is an elegant and exotic Italian
fussy. Tiramisu describes this aspect of
dessert of sponge cake soaked with
me because it has to be made in
coffee and Kahlua and sandwiched
exactly the same way as the method
with fresh custard cream. Well, as a
describes. I remember when I was 6
person I need things to be done in a
years old my parents used to tuck me in
certain way, in a particular manner or
at night but they had to do it the way I
else I won’t be satisfied and I would
preferred it or else I’d make them do it
have to do it all over. This may sound
over. And over, and over.
like I have OCD but I I just call it being
eam Cr cheese
vy Heacream
Cream cheese
Basic sponge cake
Fresh cream
5 tbsp sugar
Port Wine
1/4th cup port wine
1. Cut a thin round of the sponge cake.
mixture.Freeze for 30minutes until it
2. Cut the remaining sponge cake into
has set.
long fingers (12mm x 50mm)
9. Dip and coat each piece of
3. Arrange the cake fingers on a baking
toasted cake finger in the coffee
tray and toast in a pre-heated oven at
syrup.
160C for 20 minutes. Let it cool.
10. Arrange the soaked cake fingers
4. In a pan, heat the wine with the sugar
over the first layer of cream cheese.
over gentle heat until the sugar has
Top with the remaining cream
dissolved. Let it cool
cheese mixture. Freeze for 4 to 6
5. Whip the cream with icing sugar until
hours until set.
soft peaks form. Keep refrigerated.
11. Sprinkle the cocoa powder on
6.Whisk the cream cheese and wine
top. Cut into squares and serve
mixture together. Gently fold in the
immediately.
whipped cream. Keep aside. 7. Arrange the cake round on the base of a 200mm diameter serving dish. Soak generously with the coffee soaking syrup. 8. Top with half of the cream
I can be fussy
|4
Chocolate chip cookies 1 tsp vanilla essence ¾ cup sugar
1 cup chocolate chips Vanilla Extract
Chocolate Chip Cookies are made
Chocolate chips are almost synonymous
with butter and a combination of
with cookies and in this similar I am
white and brown sugars which
synonymous with my friends and family.
produces a rich and chewy cookie.
I'm not completely dependant on them
You can always do without it but you
but i'm definitely attached to them.
need it to make it taste better.
lk Mi
1 egg
100ml milk
2 sticks of butter
½ tsp baking soda
1 ¼ cup flour
1. Mix the flour , salt andbaking soda
chips and walnuts.
evenly in a bowl
6. Preheat the oven to 190 degrees.
2. With the mixer running, beat
7. On a tray place a large
butter, sugar and brown sugar
ungreased cookie sheet.
together until creamy.
8. Now drop a spoonful of the batter
3. Add the egg and vanilla essence
on the sheet 2 inches apart.
4. Now add the flour mix
9. Bake for 10 -1 2 minutes.
5. When flour is fully blended mix the
Loyal and commtitted
|6
Lemon Mousse This is a lemony creamy dessert. It
I might come across as really a serious
is light and luscious and is a
person but I’m quite positive I’m not.
perfect way to end a great meal.
Your first impression about me would
The texture of the velvety lemony
probably be wrong. A little like Lemon
cream is so very intense but it
mousse.
leaves you with a delightful sweet after taste.
eam Cr cheese
1 tsp of lemon rind
2 eggs
200ml cream
Juice of 2 lemons
70g sugar
2 tsp of gelatine
1. Whisk the sugar and egg yolks
until soft peaks form, then fold into
together in a large bowl until pale
the yolk mixture.
and thick.
6. In yet another bowl, whisk the
2.Whisk in the lemon juice and zest.
egg whites until stiff peaks form and
3.In a small bowl, combine 100ml
fold into the cream mixture.
boiling water with the gelatine and
7. Pour into a large serving dish (or
whisk until it dissolves
6 small ones), cover with clingfilm
4. Add to the yolk mixture.
and chill for 6 hours or overnight.
5. Another bowl, beat the cream
8. Serve sprinkled with chocolate
Intense
|8
Cupcakes 3 tsp baking soda
½ tsp salt
1 tsp vanilla extract
Cupcakes are versatile little cakes
may seem like I am anti-social or even
that can be used for a casual birthday
arrogant. Cupcakes have their own
gathering or even a more glamorous
charm just because they’re small
affair. Cupcakes are only limited by
doesn’t mean they have no personal-
your imagination. I usually take time to
ity. They need to be baked and
get to know people and until then I
shared with special people.
1 ½ cups sugar
2 ½ cups flour
Milk
1 cup milk
2 eggs
½ cup shortening
1. Preheat oven to 350 degrees.
8. Bake for 20 to 25 minutes or until
2. Line cupcake pans with paper liners.
toothpick inserted in center comes out
3.Combine flour, sugar, baking powder,
clean.
and salt in a large mixing bowl.
9. Cool 5 minutes in pans then remove
4. Add shortening, milk, and vanilla. Beat
and place on wire racks to cool
for 1 minute on medium speed.
completely.
5. Add eggs to the mixture. Beat for 1
10. Once cupcakes are completely
minute on medium speed.
cooled, frost with your favorite frosting
6.Beat on high speed for 1 minute 30
recipe or decorate as you desire.
seconds until well mixed. 7. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Talkative |
10
Cheesecake in a jar
This is my personal favourite dessert. It’s
sometimes I feel bottled up and
buttery crumbly graham cracker base,
restricted and I don’t show people who
and its light yet creamy cheese filling
I really am. But once I get comfortable
topped with a fruity jam makes my
with them I can be myself and am
mouth water. Cheese cake in a jar sort
completely free of any inhibitions.
of reminds me of me because
Vanilla Extract
2 eggs
½ cup of sugar eam Cr cheese
2 packages of cream cheese
vy Heacream
1 tsp vanilla extract
¼ cup heavy cream
Zest of 1 lemon
1. Preheat oven to 350 degrees F.
8. Pour batter into canning jars until
2. Begin to boil a large pot of water
about 他 of the way full.
for the water bath.
9. Place jars into a larger pan and pour
3. In the bowl of your stand mixer
boiling water into the larger pan until
fitted with your paddle attachment,
halfway up the sides of the jars.
combine the sugar and lemon zest
10. Bake 25 to 30 minutes, the edges will
and mix until the sugar is moistened
appear to be set, but the center will still
and fragrant.
have a little jiggle to it.
4. Add in the cream cheese and
11. Carefully remove the cheesecake
cream together until smooth.
jars from the water bath and place on a
5. Add eggs, one at a time, fully
cooling rack to cool completely.
incorporating each before adding
12. Once the cheesecakes are
the next.
completely cooled, place them into the
6. Make sure to scrape down the
refrigerator for at least 5 hours.
bowl in between each egg.
13. Top with fresh berries and serve.
7. Add heavy cream and vanilla and mix until smooth.
Restricted |
12
Lemon Poppy seed cake ¾ tbsp poppy seeds
¾ tsp baking pwd.
¼ tsp salt.
1 ½ tsp vanilla
A tinge of lemon but mostly light and
remaining flavours are so simple and
spongy and as it lingers you can taste
long lasting that you can't stop with
the vanilla and the delicate crunch of
just one bite. Me, I am a curious
the poppy seeds. This recipe is the
person too. I have this notion that i
most curious of the lot. It has so many
"need to know" something and i won't
layers to it yet in the end the
stop until i figure it out.
Milk
3tbsp milk
2 eggs
¾ granulated sugar
1 ½ cup flour
¾ cup butter
¼ cup lemon juice
1. Preheat oven to 350째. Grease a
line with Scrape batter into pan and
loaf pan, line with parchment or
smooth top with spatula.
waxed paper, then grease and flour
6. Bake 55-65 minutes, until toothpick
the paper.
inserted into center comes out clean. 7.
2. In medium bowl combine lightly
Cover loosely with buttered foil after 30
milk, eggs, and vanilla. In large mixing
minutes to prevent overbrowning.
bowl combine dry ingredients and
8. Heat the sugar and lemon juice in a
mix on low 30 seconds to blend.
saucepan until dissolved.As soon as the
3.Add butter and 1/2 egg mixture. Mix
cake comes out of the oven, place the
on low speed until moist. Increase to
pan on a wire rack.
medium speed and beat 1 minute.
9. After 10 minutes, loosen the sides of the
4. Scrape down sides. Gradually add
cake and invert it onto a greased wire
the remaining egg mixture in 2
rack.
batches, beating 20 seconds after
11. Allow cake to cool completely. Serve
each addition. Scrape down the
at room temperature.
sides. 5. Butter and flour a loaf pan, or
Curious |
14
Bibliography
Jelly http://www.indobase.com/recipes/category/jelly-33.php Tiramisu http://www.tarladalal.com/Tiramisu-3316r Chocolate chip cookies http://www.indianfoodforever.com/cookies/chocolate-chip-cookies.html
Lemon Mousse - http://www.bbcgoodfood.com/recipes/4362/lemon-mousse, http://www.jamieoliver.com/magazine/recipes-view.php?title=lemon-mousse, http://recipes.epicurean.com/recipe/19898/lemon-mousse.html
Cupcakes http://www.cupcake-creations.com/cupcake-recipes.html, http://www.cupcakerecipes.com/, http://www.cupcakerecipes.com/easyrecipe.htm
Cheese cake in a jar
http://www.mybakingaddiction.com/cheesecake-in-a-
jar-recipe/,http://www.thriftynorthwestmom.com/2011/12/cheesecake-in-a-jar/
Lemon poppy seed cake
-http://southernfood.about.com/od/lemoncakes/r/blbb26.htm
I am Malavika, currently studying at the Srishti school of Art, Design and Technology. Apart from making books about food, I also enjoy making the food I hope you have as much fun reading it as I had making it Bon appetit!
malavika navale Coreskill 2011 Srishti School of Art, Design and Technology Bangalore