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    Vanilla Extract1 tablespoon Rose water

    Press the crumb mixture into small cookie cutters, spread and press flat.6. Transfer pears jalebis in the sugar syrup and soak them for a minute.4.. Rest the mixture to chill5. Pour crumbs into a medium bowl, add butter and stir until well combined. Reduce heat to medium-low, cover, and let the wine simmer for at least 15 minutes or up to three hours and strain. Add the bloom geletine and let geletine dissolve4. Add saffron, mix and boil for about 10 minutes or till the sugar dissolves completely and syrup gets thick.2.Top it with a scoop of gulab ice cream, follow with another pears jalebi, garnish with pistachios and rose petals and serve.Pour the cream-cheese filling on the crust and smooth the top with a rubber spatula and refrigerate the thandai cheesecake for at least five to six hours until it has set well.?With splashes of colours and a whole lot of laughter, Holi is one festival that brings everyone together.Cook further till done. Fill the mould evenly and refrigerate to set.2.7. Core poached pears and cut into thin slices.Thandai Paan Cheesecake Recipe by Executive Chef Lokesh Jarodia from Deltin, DamanIngredientsFor the crust1-1/2 cups Cookies or any digestive cookies (crushed)6 tablespoons Butter .

    Vanilla Extract1 tablespoon Rose water1-1/2 tablespoon Thandai MasalaFor home-made Thandai Masala6 Almond6 Cashew nuts1 tablespoon Poppy seeds1 tablespoon Fennel seeds1/2 teaspoon Cardamom Powder1/2 teaspoon Black pepper powder1 tablespoon Melon seedsMethodThandai MasalaGrind the masala ingredients in a mixer grinder, until you get a coarse powder.

    Cheesecake1.11.6. Combine flour, cardamom powder, dissolved yeast and sugar in a bowl. Next, add the thandai masala and mix well.3. Mulled Wine and Poached Pears:Combine all ingredients, except pears, in a saucepan, and place it over medium-high heat.12. Add water and mix well to make a thick batter and set aside for 15 minutes. Dip pears slices in the batter and deep-fry in ghee till golden.2. In a heavy bottomed pan simmer the mulled wine over low heat; drop the peeled pears in the wine and cook for 15-20 minutes. Transfer the mixture into a silicon container, cover with the lid and freeze till set. Transfer some pears jalebis on a serving dish. Combine yeast and lukewarm water in a bowl and mix well. Add rose water to sugar syrup and mix well. For cheesecake filling, using an electric whipping mixer set at medium-high speed beat the cream-cheese in a large bowl until smooth.5.3. Bloom the gelatine in cold water.For gulab ice-cream:1. If you don&RG11 cables Manufacturers39;t have mini tart pan, you can use a regular eight inch tart pan and set the crust at the bottom.4.9.8. Combine ice cream, rose petals, rose petal jam and chopped nuts in a blender jar and blend well. Crush the cookies or any digestive cookies until very fine crumbs are formed. Inspiring you to go down the sugar tunnel, these fusion dessert recipes by some of the top chefs will not only make your Holi party a success, but will also turn you into the star of the festival. Make all mini crusts to make mini cheesecakes and place them in mini tart pans.

    Let the yeast dissolve completely.Mulled Wine Poached Pear Jalebi With Gulab Ice by Executive Chef Lokesh Jarodia from Deltin, DamanIngredients:For mulled wine:750 ml bottle of dry red wine1 orange, sliced into rounds8 whole cloves2 cinnamon sticks2 star anise2-4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener)1/4-cup brandy or your favourite liqueur (optional)2 Pears (for poaching)For Poached pear jalebi2 Mulled wine poached Pears1 cup refined flour1 cup + 1 tsp sugarA few saffron strandsGhee for # deep-frying1/4 tsp green cardamom powder1/2 tsp dry yeast1 tsp rose waterSliced pistachios and fresh rose petals for garnishingFor rose ice cream100 gms fresh rose petals200 ml vanilla ice cream2-3 Tbsp rose petal jam (gulkand)3/4 cup chopped pistachios and almondsMethod:1.Serve thandai mini cheesecake as an Indian dessert for your partiesChaas Pannacotta by Head Chef Ranjan Rajani, Hotel SaharaIngredients500 ml Butter milk250 ml Fresh creamZest from one lemon100 gm sugar4 Gelatine leavesMethod1.7. Serve cold with garnish. Pear jalebi1. (Be careful not to boil the mulled wine — you don’t want to boil off the alcohol). Add the blended chaas to the cream mix and blend well6. Bring the cream with lemon peel and heat3. Heat sufficient amount of ghee in a kadhai. In India, since no festival is complete without a festive meal, a show stopping dessert is a must. Add condensed milk, vanilla extract and rose water in it and beat again. Combine sugar and water in a deep non-stick pan and boil. Chill cheesecake crust in freezer at least for about 10 minutes

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    mercoledì, 24 giu 2020 Ore. 04.50
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