Rich, buttery brioche that can pass-off as a bread-cake! Baked it for Papa Bear’s birthday with whatever I could find at home – used Amul butter, raisins soaked in Frooti and gondhoraj zest. It’s the perfect cake for a bread lover and great for the holidays when you can leave this at the counter to snack on all day long!
￼Rasmalai is an Indian dessert, and here I’ve adapted Melissa Clark’s recipe for Rasmalai Cake to make my version. It’s amazing how one bite of this cake will you feel like your are tucking into the richest, best ras malai you can ever find!
￼ Nankhatai are Indian shortbread cookies that are made with clarified butter or ghee instead of butter and get a rich flavour with the addition of chickpea flour or beasn. I make mine a tad bit more special with the addition of chocolate chunks and cardamom powder. These are eggless and are perfect festive cookies or desserts. They store well in an air tight container ￼
￼ Leftover chocolate cake gets a major makeover when you add some dark rum, raisins that have been soaked in rum (it’s all about rum, here) and coat it with some dark chocolate. For me, the ONLY rum for rum balls has to be Old Monk, and there’s a bit of condensed milk in there too!
Moist Chocolate Cupcakes that are egg-less and stuffed with Ferrero Rocher. A dreamy Nutella Buttercream Frosting and topped with Ferrero Rocher too! You wouldn’t be wrong to call these Double Ferrero Rocher Cupcakes 😉 . Goriawala is a famous cake-maker in Mumbai, I won’t say that this chocolate cupcake is the same as their recipe, but tastes every bit as good as theirs :).
Eggless, No-Churn Strawberry Ice Cream with swirls of ‘Strawberry Quick Jam’ –
This Chocolate Mousse is made with just Chocolate and water, and is the sort of molecular gastronomy that you can try easily at home. This is a Chocolate Mousse meant exclusively for dark chocolate lovers, as you will see that I haven’t added any sugar. And no, the water won’t make the chocolate seize here! All thanks to Herve This!
Fresh cherries, don’t have a season, they have a moment! Which is why, as soon as I spot them in the market, I buy a big box to make this French Classic – Cherry Clafoutis! It’s crisp on the edges, soft in the centre – but always so satisfying! It’s the sort of quick summer dessert that you don’t need any special equipment for and is so impressive. Serve it with whipped cream, ice cream or just a dusting of icing sugar!
As far as homemade no-churn ice creams go, it’s really Nigella Lawson who cracked the code for us. Here, I build upon her technique by first making some Dulce de Leche, a South American classic, and then using the cooled Dulce de Leche to whip up ice cream with some heavy whipping cream
As much as I love a butter-y, flaky tart crust, there are times when I dial things down to make a version of tart where the crust is made of nuts, is sweetened with dates and the fruits shine with just a drizzle of maple syrup. I’ve used apricots here, but feel free to use peaches, nectarines, mangoes, plums or any stone fruit of your choice!