Mango Kulfa

Mango Kulfa…. Sub Continental version of no churn Ice Cream. Made of milk, nuts, mango and condensed milk, this dessert is everyone’s favorite. My recipe is very handy and easy, give it a try and fall in love with this delicacy ❤

Ayesha’s Kitchen

Ingredients:

  • 0.5 litre blue top milk/ fresh full cream milk
  • 1 tin sweetened condensed milk
  • 200 gms cream
  • 1 ½ tbspn Rice flour
  • 3 tbspns mango custard powder (easily available at Pakistani grocery stores)(Preferred brand: Rafhan)
  • ½ cup chopped pistachios & almonds
  • 2 sweet mangoes (Pakistani mangoes) (chopped fine)
  • Some rooh afza or jam e Shireen (OPTIONAL)
  • 1 tbspn kewra essence

Method:

  • Take ¼ cup of milk out of 0.5 ltr milk and boil the rest of it.
  • Now add condensed milk and stir well. Add pistachios, almonds and kewra.
  • Cook for 15 minutes.
  • Now in ¼ cup of milk mix rice flour and mango custard powder and add this to the cooking mixture and stir well.
  • Add cream and turn off the flame. Allow it to cool for 1 hour and mix in chopped mango.
  • Pour it in a mold and freeze for 12 to 16 hours.
  • Take it out 15 minutes prior to serving and cut blocks with hot knife.
  • Serve with a drizzle of jam e Shireen or rooh afza if you want otherwise some slivered nuts will do.

 

Molten Lava Cake

Who doesnt like lava cake???? If you dont, then there is something not normal in you, sorry!

Perfect dessert for two ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 30 gms bittersweet chocolate
  • 30 gms semi sweet chocolate
  • 3.5 tbspns butter (unsalted)
  • ¼ cup flour
  • ½ cup confectioners’ sugar
  • 1 large egg
  • 1 egg yolk
  • Few drops of vanilla

Method:

  • Preheat oven to 220 C.
  • Grease 2 ramekins.
  • Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Add vanilla and stir.
  • Divide the batter evenly among the ramekins. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Quick Fruit Trifle

This is my dessert to entertain the guests when I am short of time. I get everything ready made from the supermarket and just use my layering skills and taste buds to create this awesome dessert which is highly appreciated in my friend’s circle…..

A perfect dessert hack for busy chefs like myself……

Ayesha's Kicthen

Ayesha’s Kicthen

Ingredients:

  • 2 large size jam rolls, sliced in 1 inch thickness
  • 1.5 litres vanilla custard (I use St. Pauls, you can use any readymade available at our local supermarket)
  • 12 strawberries
  • 2 ripe bananas
  • Some strawberry jello
  • 1 can diced pineapple (drained and pineapple cut into small chunks)
  • ½ strawberry conserve or Jam (microwaved for 20 seconds)
  • ½ cup fresh cream (for drizzling)
  • Some whipped cream for decoration (if desired)
  • Some cut strawberries for decoration
  • Some left over jam roll for decoration

Procedure:

-In a glass or pyrex dish lay a thin layer of readymade vanilla flavoured custard. Then over the custard, lay a layer of jam roll.

-Now drizzle some cream and jam. Place all the fruit chunks on it and then lay a layer of premade jello.

-Pour the left over custard over it and decorate it the way you desire.

-Refrigerate for 3 hours before serving.

Strawberry & Mango Shortcake

Something you can do for birthdays, anniversaries and valentines day or any other day when you feel like having strawberries and mangoes with cream and cake…… I love this cake, people can call me old fashioned, etc. but these cakes can never be beaten by mud cakes and chocolate cakes……..

Making a perfect sponge cake has always been a challenge for me, but after finding this recipe I think now its not a big headache. Its easy, you don’t have to use 6 – 8 eggs, you don’t have to separate the eggs and then incorporate with light hand etc. Its no fuss and everything turns out great!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients

FOR SPONGE CAKE

  • 20 g butter
  • 1 Tbsp milk
  • 90 g cake flour
  • 3 eggs
  • 90 g sugar
  • 1 tsp vanilla extract

FRUITS

  • 2 cups strawberries (half cut into dices and rest for decoration)
  • 2 mangoes peeled and cut into dices

FOR WHIPPED CREAM

  • 2 C (480ml) heavy cream
  • 1/4 C (50g) sugar
  • 1/2 tsp vanilla extract

FOR SYRUP

  • 50ml water
  • 50gms sugar

Procedure:

FOR SPONGE CAKE

-Preheat the oven to 350 F (180 C) at least 20 minutes before. Line two 9″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.

-In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick and pale. Add vanilla and mix.

-Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.

-Divide the batter equally into the prepared pans and bake for 15 mins or until the toothpick comes out clean.

-Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan and allow it to cool. Start frosting when the cake is completely cool. To speed up the process, refrigerate the cakes for 1 hour.

-Now comes the fun part. (Frosting and decoration)

-When you put your cake in the ridge or meanwhile you cake is cooling somewhere, put the whisk attachments of your mixer and the bowl you are going to whip the cream in into the freezer. This will help you whipping the cream firmly.

-To make syrup, put water and sugar in a pot and let it boil for a minute until the sugar completely dissolves. Let it cool.

-In a bowl (we put in the freezer) of a stand mixer, add heavy cream. Set it in the mixer, and start whipping at medium speed, adding sugar in 2-3 parts until medium peaks form. Mix in vanilla.

-After getting all the components ready, assemble the cake. Brush the syrup on the cake well, spread on about 1/5 of the whipped cream, and put 1/2 of the fruit fillings on the cream. Add the second layer of the cake, push down lightly, and brush the syrup on. Coat cake with a very small amount of cream, and refrigerate for 30 minutes. Put another 1/5 of the whipped cream in a piping bag with a piping tip (any kinds) and set aside. Frost the whole cake with the rest of the whipped cream. Pipe 8 rosettes with the piping bag and top with the strawberries.

-Refrigerate or 6 hours until the cake is set and then serve.

Ayesha's Kitchen

Ayesha’s Kitchen

No Bake Oreo Cheesecake

Oreo Cheesecake….. everyone’s favorite! 

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 250g plain chocolate biscuits
  • 125g butter, melted
  • 1 ½ teaspoons gelatine
  • ¼ cup (60ml) hot water
  • 375g cream cheese, softened
  • 300ml thickened cream
  • 1 teaspoon vanilla extract
  • ½ cup (110g) CASTER sugar
  • 180g white chocolate, melted, cooled
  • 150g cream-filled chocolate biscuits, broken
  • Some extra oreo cookies to decorate

Procedure:

-Grease and line the base of a 22cm springform pan.

-Process plain chocolate biscuits until fine. Transfer biscuit crumbs to a medium bowl, stir in melted butter. Press biscuit mixture evenly over the base and halfway up the side of the prepared pan. REFRIGERATE while preparing the filling.

-Sprinkle gelatine over the hot water and Stir until the gelatine dissolves; cool for 5 minutes.

-Beat cream cheese in a medium bowl with an electric mixer until smooth. Add the cream, vanilla and sugar until combined. Add the gelatine mixture, beat until just combined. Fold in the cooled white chocolate, then gently fold in the cream-filled biscuits. Pour into the biscuit base in the pan. Refrigerate overnight.

-Decorate and serve.

No Bake Nutella Cheesecake

I love Nutella, I love No Bake cheesecakes….. I combined the two love of my life and created this masterpiece ❤ 

Match Made In Food Heaven! 

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR BASE:

  • 250 gms graham crackers
  • 125 gms melted butter
  • 2 tbspns hazelnut meal (ground hazelnuts)

FOR FILLING

  • 500 gms cream cheese (Philadelphia) (softened at room temperature)
  • Some chopped pan roasted hazelnuts
  • A splash of vanilla
  • ¾ cup confectioner sugar
  • 1 ½ cup Nutella spread
  • ½ cup cream

FOR GANACHE TOPPING

  • ½ cup of Heavy Cream
  • 115gms of Semisweet Chocolate Chips
  • 1 tsp of Butter, softened at room temperature

Procedure:

-Grease a 22cm spring form pan.

-Crush the graham crackers and put them in a mixing bowl. Add hazelnut meal and melted butter and mix until it gets wet sand like texture.

-Put the graham cracker mixture in the pan and press to make an even base. Stick it in the freezer until we make the filling.

-Now for filling make sure everything is at the room temperature except the cream. It has to be chilled otherwise it won’t whip properly and the cake will be dense.

-So let’s get started….. In a mixing bowl whip cream cheese with and electric mixture until it is smooth. Now add rest of the ingredients except hazelnuts. Give another whip and mix everything.

-Gently fold in the chopped hazelnuts and pour the mixture in the spring form pan over the graham cracker base and cover it with cling film. Refrigerate for at least 16 hours.

-Now microwave some cream for 1 minute and pour over the semisweet chocolate chips to make the ganache. Keep it aside for 2 minutes without touching it. The heat from the cream will help us in melting the chocolate.

-Now add butter (gives shine and gloss to the ganache) and start whisking it until it turns into a shiny chocolate mixture. Cool it for 2 minutes and then pour over the cheesecake which is still in the spring form pan.

-Refrigerate for a couple of hours, let ganache set for a while. Now decorate it with anything you want, hazelnuts, confectioner sugar, whipped cream, etc. and serve.

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