Daily Archives: October 18, 2014

Falooda

Preparation Time : one hour

Cooking Time : 15-20 minutes

Serving : 2 members

Description

Falooda is an authentic Indian dessert drink that flourished during the Mughal rule . A drool worthy dessert with very little effort . I first got to know about falooda through my friend sulu . She mentioned about an incident during her holidays in Calicut about how a gang of cousins went out to eat ice- cream and they saw the next table seated girls having a tall glass of colour full ice cream . They ordered for the same and its name was falooda and tasted horrible . From then on I never ever attempted to order or have falooda . My other buddy sindhu had gone on an excursion to kanyakumari from school . After her trip she did mention and rave about having ice cream at a place called tirunelveli and it was so yum . That was the first time in my life I got to hear about such a place existed in this world not knowing my entire life had to be spent there :-)) when my marriage was fixed , I did enquire Sindhu first about this place . After I was married , every one used to rave about the cherry shake and falooda served at ARASAN BAKERY ( the same place that sindhu had her ice cream ) here in tirunelveli . To be on the safer side even then I used to have the cherry shake and omit ordering the falooda . Then finally on my trip to Bombay( it was addressed so then ) once my uncle ordered for falooda in SUK SAGAR and forced me to try it . Being very hesitant did taste a spoon full and to my surprise it was divine . I ended up devouring it no time . Now falooda is on my must have list on every trip to Mumbai and I ended up making this magical and exotic treat at home with the name falooda always lending a whiff of nostalgia to me .

Ingredients

Ingredients	Quantity
Chilled Milk	2 cups
Sugar	to taste
Vermicelli	one hand full boiled
Rose Syrup or rooh afzah	2to 3 tablespoons
Basil seeds ( sabza vethai in Tamil )	1 tablespoons soaked in water
Vanilla icecream / kulfi	1 to 2 scoops for each glass
jelly	any flavour , cut in to small cubes.( I usually use a combination of 3 colours and flavours )
Cashew nuts	3 tablespoons chopped
Pistachio	3 tablespoons chopped
Almonds	blanched skin peeled and chopped - 3 tablespoons

Method

Chill the cooked vermicelli by placing it in the refrigerator until needed .
Soak the basil seeds in water for abt 45 min, they will puff up and double in size.then boil them for 5 minutes and drain.In a tall glass add cooked chilled vermicelli , basil seeds and rose syrup / rooh afzah .
Mix sugar to taste with chilled milk and mix well until sugar has dissolved completely . Place an inverted tablespoon or dessert spoon at a 45º angle over the falooda glass and pour the milk over the spoon.
The milk will slide gently to form a layer over the syrup and won’t get mixed with the bottom layer.garnish with jelly cubes and nuts. top it with a scoop of vanilla ice cream / kulfi and Serve chilled .

Notes

make jelly as per packet instructions and use .
I personally prefer kulfi to ice cream to be added to the falooda as it gives an authentic Indian touch to the dish .
You could serve the falooda on a small plate by placing the kulfi first , topped with vermicelli , rose syrup , basil seeds and garnished with nuts and jelly . Omit the milk here .

Almond biscotti

Preparation Time : 20-25 minutes

Cooking Time : 40 -42 minutes + cooling time in between for 25 minutes

Serving : 5-6 members

Description

Almond biscotti . Biscotti are hard Italian biscuits , traditionally served with tea , coffee , wine or port for dipping . Biscotti means twice baked . This second baking makes the biscuit hard and dry but they remain exquisitely tasty . My first try with biscotti was a very nervous experience as I didn’t know head or tail about biscotti . This time with great confidence went ahead and was done hassle free . As biscotti can be stored for two weeks . I did have them in my pantry for quite some time . The day the biscotti was over and the air tight container was into the sink , the same evening I got another packet of MARKS&SPENCERS pistachio biscotti from my friend meera aboo thamby all the way from U.K . The only difference being my almond biscottis were bigger in size , the pistachio biscotti were finger sized nibbles . I guess the biscotti bug just didn’t want to let go me , helping me to pile more calories as usual .

Ingredients

Ingredients	quantity
all purpose flour	3 1/4 cups
baking powder	1 tablespoon
salt	1/3 teaspoon
sugar	1 1/2 cups
unsalted butter melted	10 tablespoons
large eggs	3
vanilla extract	1 tablespoon
aniseed ( fennel ) ground	2 teaspoon
whole almonds	1 cup heaped toasted and coarsely chopped
egg white	1

Method

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl.
Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.Divide dough to equal half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log.
Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.Bake logs until golden brown (logs will spread), about 30 minutes.
Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.Transfer logs to work surface; discard parchment paper.
Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to colour, about 8 minutes.
Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

Sweet potato balls

Preparation Time : 10 -15 minutes

Cooking Time : 10- 15 minutes

Serving : 4 members

Description

Sweet potato balls . A simple 3 ingredient wonder that I learnt at my mother – in – laws place . This dish is uncomplicated and ready in a few minutes . At mom’s place we mix boiled , peeled and mashed sweet potatoes with thick coconut milk and sugar to a porridge consistency or just have boiled and peeled sweet potatoes as it is . The natural sweetness and aroma of the sweet potato just melts you . These sweet potatoes are seldom eaten in any other form except boiled . While sweet potatoes are in season my home is over loaded with them from our farm . Once I did take a huge box full of these balls to my moms place . We ended up having a bunch of cousins for dinner . So these sweet potato balls also were served at the table . To my surprise my cousin Ahmed shah( shabu’s ) wife zarina loved it a lot and its my boy afzar’s favourite snack too . This pucker – inducing heavenly sweet ball took centre stage on the table . This absolutely addictive drool worthy dessert snack is ridiculously easy to make With very little effort . It’s a must try dish for beginners .

Ingredients

Ingredients	Quantity
Boiled sweet potatoes	1/4 kg
Sugar	to taste
Coconut grated	1/4 cup
Salt	1/4 teaspoon

Method

Boil washed and cleaned sweet potatoes to soft and cooked through In 4 cups of water and salt .
Usually I pressure cook them for 4 whistles . Cool completely , peel and mash the sweet potatoes .
Add sugar to taste and grated coconut . Mix well . Roll into lemon size balls and serve at room temperature .

Nutella sandwich curl buns

Preparation Time : 1 hour -30 minutes

Cooking Time : 20-30 minutes

Serving : 6-8 members

Description

Nutella sandwich curl buns . My daughter ANISHA had e- mailed me an collage of step by step picture of this bun . Looked so appealing to the eyes with excellence oozing out from every glimpse . then and there wanted to give a try but with no recipe in hand just had to save the picture .last morning , my daughter ANISHA started of saying she wants to try her hands in making these Nutella buns .( I feel so good about getting to name dishes :-)) ) I told her , with no recipe in hand how can we go ahead . then i remembered , A few days back I had made cater pillar chicken stuffed buns . The bun was really soft and moist . So decided to follow the bun recipe from the cater pillar buns . ANISHA started of by measuring the ingredients and sieving the flour . From there onwards she disappeared and I had to do the rest to finish the buns . But finally she went around saying I made these Nutella sandwich curl buns . The pleasure and liberty these kids have with us parents is so joyful to the heart and soul , no matter how old they grow . Hot Nutella sandwich curl buns out of the oven . I was surprised with the unpredictable , artistic out come of using a new simple technique by twisting and curling the sandwich strips which created magic . Served the buns warm and they were devoured in no time . Quite an elaborate and lengthy Recipe apt for a relaxed weekend cooking .

Ingredients

Ingredients	Quantity
all-purpose flour	2 cups
warm milk	¾ cup
instant yeast	1 teaspoon
baking powder	pinch
sugar	1/2 teaspoon
salt	1 teaspoon
egg	1 (lightly beaten and divided in half)
melted butter	1 tablespoon
oil	2 tablespoon
milk powder	1 tablespoon

Method

Sieve the flour, then add milk powder, baking powder, sugar, yeast and salt. Then add the oil, butter and half the egg (reserve the other half for brushing the bread later) and mix together.
Now add the milk gradually whilst kneading. You might not need it all, so add it sparingly until your dough is nice and soft. If more milk is needed to get a soft dough consistency, warm a litte more and use.
Knead for a good 8-10 minutes. The more you knead the softer the bread results will be.Touch a bit of oil with your fingertips and apply all over the ball of dough.
Cover in a bowl and set aside for 40mins to an hour for it to double in size.Divide the dough into 2 equal sections. Start rolling each one into an oval/rectangular shape, about quarter inch or less thickness.
apply Nutella all around one rectangle evenly . Cover with the other rectangle and sandwich them together .cut the sandwich into equal strips about 1/4 inch each .
Twist each strip to get a curl and roll into a circle . Do the same with all the strips . keep covered with a wet damp cloth for 30 minutes . Brush with the remaining egg all around the surface of the buns .
Preheat an oven to 180 degree Celsius and bake for 20 – 30 minutes until the buns are cooked through and has a golden colour . remove from oven and brush with melted butter .
And keep covered in a damp wet cloth until needed to be served . Serve hot , warm or at room temperature .

Rainbow kinnathappam

Preparation Time : 30 minutes + 3-4 hours for soaking the rice .

Cooking Time : 25 -30 minutes

Serving : 10 members

Description

Rainbow kinnathappam . With an over dosage of my savoury posts this last few weeks , made up my mind to post a sweet dish today . Kinnathappam is a steamed sweet snack made by the tamil speaking Muslims of the nagar kovil , thenga pattanam , kanyakumari , marthandam region in Tamil Nadu . Every house hold has this dish as a staple in these regions . Flavoured with coconut milk , this snack is light and delicate . Usually made as it is in white colour . I came across a Malaysian recipe on the net named Kuih Lapis which looked similar to the kinnathappam but was so colourfully layered . Kuih Lapis is a popular steamed snack in Malaysia and Singapore and it literally means layer cake in Malay. Went through the recipe which demanded for pandan leaves and tapioca flour to be used but my pantry didn’t have these two ingredients . Wanting to give this dish a try , came up with a sweet recipe idea of making the kinnathappam colourful with a twist to the dish . Was nervous not knowing if it would work out as it looked very different from the traditional kinnatappam but in a good way and tasted awesome . The colour added gave a whole new dimension to the humble sweet dish . So my quest of making Kuih lapis was done , cooking with traditional methods with a staple that I cook at home always but styled to look contemporary and of international standards .

Ingredients

Ingredients	Quantity
Rice ( pacharisi / the rice we use to make appams )	2 cups
Coconut milk	3 1/2 cups
Eggs	3
Salt	a pinch
Sugar	1 1/2 cups ( if you have a good sweet tooth 2 cups will be apt )
Food colour of your choice	few drops
Coconut oil or ghee	2 tablespoons to grease
Green Cardamom pods	5

Method

Soak the rice in water for 3-4 hours . Strain the rice and grind in coconut milk to a very smooth paste . Add the eggs , salt , sugar and cardamom pods . Grind again to get a well blended smooth ,loose , watery , running consistency batter .
Then strain mixture through a sieve to ensure it is free from lumps.Divide mixture in two equal portions and add desire colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)
Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.( I used my idli steamer )
Pour about 100-125ml of white liquid into the heated pan and steam at high heat for about 4 minutes or until batter is cooked.
Then add 100-125ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers)
Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
Add a little more rose pink colour to the last layer to make it a deeper shade of pink.
Leave the rainbow kinnathappam to cool completely after steamed and invert the cake pan to knock out the kinnathappam .
Grease knife with little oil before cutting. You may also brush a little oil on the surface to get a glossy finish . Serve at room temperature , warm or cold .

Notes

Store the cut pieces in a foil paper in the refrigerator for a day or two .
Steam it again to be served fresh or just dip it in cold water and microwave for 30- 40 seconds to be served warm .

Drinking chocolate pudding

Preparation Time : 10 minutes

Cooking Time : 15 -20 minutes + one hour or more to set in the freezer .

Serving : 8 members

Description

Drinking chocolate pudding . A recipe I learnt from my co – sister Farzana . This recipe is in the third page of my first hand written recipe note book and the recipe was written by Farzana herself .i learnt the art of using gelatine through her . A very simple and easy pudding to rustle up at home and makes for a versatile addition to your dessert’s . Delicious yet fuss free , that is really apt for beginners to give a try . This no cook pudding is exactly the kind of dessert you want on your table on busy dog days . I love eating this 5 ingredient wonder pudding on a lazy weekend watching the telly . A lot of lickosis takes place with absolute pleasure ( best time for the greedy like me ) sure to satisfy the cravings of the chocolate devil in all

Ingredients

Ingredients	Quantity
Milk	1/2 litter
Gelatine	4 tablespoons
Drinking chocolate powder	2 tablespoons
Condensed milk	1 tin
Dairy milk Chocolate	1 bar grated to garnish
Chocolate chips white and brown	decorate

Method

Dissolve gelatine in 1/2 cup water and double boil till well dissolved until it gets to a watery solution . Mix milk , condensed milk and drinking chocolate together ,making sure no lumps are formed .
Make sure the double boiled gelatine is cooled down and add to the drinking chocolate mixture . mix well . pour into desired pudding bowls or pudding tray . place in the freezer for one hour to set .
Once set garnish with grated chocolate and decorate with chocolate chips . Replace into the refrigerator until needed to be served . serve chill .

Mango tart

Preparation Time : 40 minutes

Cooking Time : 20-22 minutes

Serving : 5-6 members

Description

Mango tart . This is my first try with a mango tart . This tart is a perfect antidote for cheerless days to pump you up with energy . sure to indulge your cravings that your senses will swoon to freeze right there . Usually I make banana and apple tarts . As this year there is an over load of mangoes at home from our farm . Trying to make use of them to the maximum as they are at their sweetest best right now . Got this recipe from the world wide net but swapped some ingredients to make it more mango dominated . I used to get so confused with tarts and pies , When i used to mournfully flip through pages of recipe books Wanting to make them . Go through the ingredients , you end up with not having half the ingredients available here . My first tart shell I made was for quiches de Lorraine . I could not believe that I made the tart shell as it was so perfect And looked festive enough to be served at any special occasions . I religiously follow and stuck to the same recipe for my tart shells from then on for sweet or savoury . Divine dessert creations are sure to please sweet lovers of all strips , isn’t it ????

Ingredients for pastry

Ingredients	Quantity
flour	250 grams
salt	a pinch
butter	90 grams
sugar	1/4 cup
Milk	a little

Ingredients for Filling

Ingredients	Quantity
condensed milk	1 tin ,
Juice of lemon	1 tablespoon full
egg yolks	4
Vanilla essence	1 teaspoon
ripe mangoes	thinly sliced
Mango purée	1 cup ( grind ripe mango pieces with sugar to taste to a smooth paste )

Sugar syrup made with 1 cup sugar and 1/2 cup water boiled together and cooled down completely .

Method for pastry

Place flour in a bowl with the salt and sugar.
Rub in the butter and enough milk to form a dry dough.refrigerate the dough covered with cling film for 30 minutes .
Roll out to required size and line a tart plate with pastry.poke base and all around with a fork .
Bake in a pre heated oven at 180°C for approximately 10 minutes or until golden brown.

Method for Filling

Place condensed milk, lemon juice , vanilla essence and egg yolks into a blender and blend.Fill tart case with condensed milk mixture.
Place the tart with filling in the oven and bake for 10 -12 minutes or until just browned on top . Remove cool completely . Spread 1 1/2 tablespoon of mango purée all around the tart on the top .
Dip the sliced mango slices in sugar syrup ( to avoid de- colouring of mango slices ) and decorate as desired on top of the tart . Serve warm or chilled .

Apricot whip

Preparation Time : 30 minutes

Cooking Time : 15 minutes + 4 hours or more to set in the refrigerator .

Serving : 10 members

Description

Apricot whip . A dessert that’s light , easy to make with very few ingredients ,high on taste and a strait forward recipe . The apricots add extra wickedness . This dessert is a perfect end to a meal And goes swiftly out of sight . The best apricots I have tasted till date are the ones that were shared with me by my class mate laila mehrabhi from Iran . They were long , finger length with a small seed inside . It was a light brown colour on the outer and a pale pink inside . The flavour of the sun was so dominating with a slight sourness and really sweet . Chewy and a taste bomb . I did try my luck to get similar apricots on my trip to Saudi Arabia and the Middle East but nothing near what laila shared with me . I guess , it tasted so delicious because I was given just one apricot and being in a boarding school you know our hunger and strong appetite for food . What ever my hunt has not come to a stop still ….

Ingredients

Ingredients	Quantity
Apricots	200 grams
Eggs	3
Milk	1 cup
Sugar	3/4 cup
Gelatine	3 tablespoons
Warm water	1/4 cup
Vanilla essence	1 teaspoon

Method

Remove seeds from the apricots and boil them in 2 cups of water and cook to smooth . Cool and blend to a corse pulp . Add sugar and egg yolks . Cook on low heat mixing well for a few minutes not letting to boil .
Add milk and vanilla essence . mix well and set aside . Soak gelatine in warm water and mix well till it dissolves completely . Mix into the apricot milk mixture . Beat the egg whites to stiff .
Then carefully fold the egg whites into the apricot mixture . Pour into a pudding tray or bowl . Place in the refrigerator to set for four hours or more .
( Over night is better , in case you don’t have that much time , leave in the freezer for 3 hours , once set , place back into the refrigerator ) Serve chill .

Peanut butter cup cakes with cherry preserve filling and peanut butter cream

Preparation Time : 30 minutes

Cooking Time : 20 -25 minutes

Serving : 8- 10 members

Description

Peanut butter cupcakes filled with cherry preserve and topped with peanut butter cream. This might sound less felicitous but will win enormous fame once consumed. The creamy peanut butter cream en-lobed with the crunchy peanut butter cup cakes will be a never before experience. Its so much fun to bite into these knock out taste bombs. Mygirl anisha is all crazy about cup cakes in the recent . I have to admit i have just started my hands onto the mighty cup cakes. My cup cakes do not look appealing enough to the eyes but i assure you , it will satisfy your tummy . As cup cakes are to my girl , peanut butter is to me . I just cannot resist the mighty creamy peanut butter which always gets the devil out of me . I always have 2 jars of peanut butter in stock (along with nutella ) one for regular kitchen use and the other for myself . The myself jar goes through a lot of lickousis while I really need a break and Iet myself loose and be seduced by pure captivation . Well , You need to tickie and treat your taste buds once in while . Isn ‘t it ????

Ingredients for the cup cake

Ingredients	Quantity
Unsalted butter	100 grams at room temperature
Sugar	200 grams
Eggs	2
Crunchy peanut butter	75 grams
Milk	50 ml
Vanilla essence	1 tablespoon
Flour	250 grams
Baking powder	1 1/2 tablespoon
Cherry preserve	5 tablespoon for the filling

Ingredients for the peanut butter cream

Ingredients	Quantity
Unsalted butter	50 grams at room temperature
Smooth peanut butter	150 grams
Double cream	50 ml
Icing sugar	200 grams
Decorative colour buttons	sprinkles , sweets of your choice

Method

Preheat oven to 180 degree Celsius . Line a cup cake tin with paper cases . Sift flour and baking powder three times to combine both together well .
Cream butter in an egg beater to white and creamy . Add sugar , continue to beat until creamy . Add one egg at a time , beating well after every addition to blend well .
Top with the crunchy peanut butter and beat well . Mix milk and vanilla essence together in another bowl and set aside .Add 1/2 the flour and baking powder to the egg and butter mixture , mix well .
Top with the milk and vanilla . Mix well , then add the rest of the flour . Mix well until the batter is soft , scraping down the sides of the bowl with a spatula . Fill the cup cake cases to 2/3 .
Bake in the oven for 20 to 25 minutes ( my cup cakes were baked in 20 minutes ) or until a skewer inserted into the Center comes out clean . Remove from the oven and cool completely .

Method for peanut butter cream

Cream butter to white and creamy . Add the smooth peanut butter .
Beat well and add cream and combine well .
Switch off the mixer and add the icing sugar , and whisk until creamy but firm . If its soft to pipe , add more icing sugar .

How to proceed

Make a hole in the Center of the cooled cup cakes with a corer . Fill with 1 teaspoon of cherry preserve .
Then re – cover with a small piece of cake . Use piping bag fitted with star – shaped nozzle to pipe the peanut butter cream over the cup cakes .
Top with the decorations of your choice And Serve .do not store the cup cakes in the refrigerator , keep them in an air tight container in room temperature . Will stand for 2-3 days

Cornflakes crusted chocolate pudding

Preparation Time : 40 minutes

Cooking Time : 15 minutes + setting time in freezer for 1/2 an hour for each layer .

Serving : 10 members

Description

Cornflakes crusted chocolate pudding . A sweet demeanour with a mix of flavours , colours and textures Which will satisfy the cravings of the dessert devil in any one . A recipe which was sent to me hand written through post by shantha Gopinathan pillai ammuma from kollam . As mentioned before shantha ammuma is ambika pillai’s mother . A very humble , soft spoken , confident lady . The one thing I learnt from her was to follow your heart and be passionate and keep yourself busy with what you love to do the most . As my growing up as a kid was in a boarding school . Every passing day , I was introduced to some thing new practically , mentally , physically and in all means . Life was an adventure there to keep up to the demands of the elite life style and surrounded with kids from all around the globe . Every day at the dinning table I was introduced to all sorts of new food items that I didn’t know existed . From cornflakes , tinned fish , peanut butter , home made banana jam , Kerala chammanthi podi , fish/ prawn / dates pickle …….. The list can go on and on … As at home we just stuck on to the country ( naattu , naadan ) staple style of cooking . Used to wonder from where all this is being sourced . finally got to know about a shop called MOHANS STORES in ooty . one outing went there along with my parents and I was like a kid in a candy store , wanting all the things possible there . Even till date when ever I visit ooty I make it a point to visit Mohans stores and am spoilt of choice ( as they have extended their shop to house hold articles and antics also ) . Folks don’t miss making this pudding and visiting MOHANS STORES by chance you get to go to queen of the hills ooty .

Ingredients for the base

Ingredients	Quantity
Crushed cornflakes	1 heaped cup full
Melted butter	1/4 cup
Powdered sugar ( icing powder )	1/4 cup

Method for base

Mix all the above ingredients together and line and press towards the base of a spring foam or a greased and lined pudding tray / bowl with cling film making sure you have extra on the sides to lift easily ,
Once the pudding is set . Set aside in the freezer until the next filling layer is ready .

Ingredients for the filling

Ingredients	Quantity
Icing sugar	170 grams
Butter	85 grams
Egg yolks	2
Cream	1 cup ( 4 oz )
Cocoa powder	1 1/2 tablespoons full ( i used drinking chocolate as was out of stock of cocoa powder in my pantry , that's why it's got a light brown colour )
Vanilla essence	1 teaspoon
Gelatine	2 teaspoon dissolved in 1/2 cup water

(place the dish over hot water on a stove top and dissolve the gelatine – double boiling)

Method for the filling

Beat all ingredients mentioned above except for gelatine with the help of an electric egg beater one after the other till thick and smooth .
Cool the gelatine to room temperature and mix into the chocolate mix .
Pour over the cornflakes base and place in the freezer until the top layer is ready .

Ingredients for the top layer

Ingredients	Quantity
Egg whites	4
Sugar powder ( icing sugar )	4 oz or to taste
Gelatine	2 teaspoons ( soak in 1/2 cup water and place the dish over hot water on a stove top and dissolve the gelatine - double boiling )
cool	room temperature
Vanilla essence	1 1/2 teaspoons full

Method

Take a deep bowl . Wipe with a dry cloth making sure its clean with no water or any grease in the bowl . ( this helps the egg whites to get stiff soon ) .
Beat the egg whites to stiff With the help of an electric egg beater .( even the egg beater should be free of grease and wetness ) . Turn the bowl over your head and the egg white should not drip or drop over to your head .
It should be light , fluffy and stuck to the bowl itself . Add icing sugar little by little and keep beating with the electric egg beater . Add the cooled , room temperature gelatine little by little and the vanilla essence all along with the electric egg beater on .
The mixture turns into a stiff marshmallowy mixture . Pile this mix over the chocolate filling . ( I just made a pokey pine sort of design on top by inserting a spoon in and pulling out to add more glamour to the pudding ) .
Place in the freezer for 1/2 an hour or until set . Replace in the refrigerator . Remove before serving .
If set in a spring foam just un clip the spring foam , remove the outer ring , Cut and serve chilled . If set in a pudding tray / bowl lined with cling film .
Lift the pudding with the help of extra cling film and carefully peel the cling film . Replace over a serving plate , cut and serve chilled . can garnish with nuts and grated chocolate .( I didn’t do so as my pudding looked Devine , {no self praising please }) .

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