|Lemon Jelly 1 pkt
Gelatin 1 tbspn
Sugar 6 tbspns powdered
Lemon Juice ½ cup
Cream 3 cups whipped
Seedless grapes 250 gms
Custard pwd 2 tbspns
Sugar pwd 2 tbspns
|Dissolve the jelly crystals in 2 cups of boiling water.
Dissolve gelatin in 1 cup of water and heat this till gelatin dissolves.
Add to the jelly. Add the lemon juice and sugar. Mix.
Set in the fridge. When half set mix in the Cream and custard.
Add grapes and set in the freezer for ½ hour
Remove and keep in the fridge.
Decorate with cream and halved grapes.
CHOCOLATE ORANGE MOUSSE
|Orange juice ½ cup
Sugar ½ cup
Cocoa pwd ¼ cup
Water ¼ cup
Milk 2 tbspns
Gelatin 2 tspn
Orange Essence 1 tspn
Orange peel ¼ tspn grated
Fresh Cream 200 gms
|Soak the gelatin in orange juice and leave it for a minute.
Cook on a low flame till it dissolves. Cool while stirring continuously
Add sugar, cocoa powder and water in a pan. Cook over low heat till it thickens.
Mix the orange juice mixture to this.
Beat cream along with orange peel till stiff.
Add the chocolate and juice mixture to this. Pour into a bowl and serve chilled
Plain Flour 2 cups
Butter 1 cup chilled
Sugar 4 tbspns brown
Cold Water 3-4 tbspns
Mix four and sugar in a bowl.
Mix in chilled butter with fingertips so that the flour resembles breadcrumbs.
Add cold water to make smooth dough
Wrap the dough in a napkin and keep in the fridge for ½ an hour.
Divide into 2 and roll into a circle of 6” diameter.
It should overlap the sides by 1’’ all round.
Place in a pie dish. Prick it all over with a fork.
Press the sides well and bake at 200degees centigrade for 10-15 minutes.
|Bitter chocolate 150 gms
Fresh Cream 1 cup
Sugar Powdered 1 1/2 cups
Butter 1/2 cup
Milk 3 tbspns
|Melt the chocolate. In a double boiler or a microwave.
Mix in the butter, sugar and salt.
Beat the cream and add to chocolate mixture.
Stir in the milk and keep on a low burner.
Serve with pieces of cake or fruit.
(Instead of milk a liqueur can be added)