Posts Tagged ‘Whipped Cream’


The summer is here finally and its time to stay hydrated and beat the torching heat by generous dollops of ice cream. I hardly know any person who doesn’t like ice cream except me. Yep, that’s right. I do not like store bought ice cream a lot since they are loaded with sugar and has artificial taste. Though I do like some flavors like Mango, Seetaphal (Custard Apple) specifically from Naturals (Ice cream joint in India) and Kulfis (different style of Indian ice cream). I love Bengali sweets a lot (I have grown up eating those since childhood) and simple cakes without frosting. I have only tried making ice cream couple of time with my favorite flavor Mango. Hence, I decided to try different flavors. The combination of Kesar and Pista is very popular and common in Kulfi so I thought of trying it with ice cream. This ice cream turned out very good and was very happy to make it. Homemade ice creams are not only good in taste but also defeat the store bought ones with the fresh flavors. This ice cream is very rich, luscious and creamy in taste with lots of flavors of Pista (Pistachio) and Kesar (Saffron). You don’t need any machine to make this as it can be made by simple hand mixer. This ice cream is full of Indian flavors and appeals to all including elders and especially kids. Enjoy it after a hearty meal and let yourself lose into rich aroma and indulgent texture.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Evaporated Milk, chilled 1 cup
Pistachios, half chopped and half grounded
1/2 cup
few strands soaked in 1/4 cup whole milk
Condensed Milk, chilled
1 cup
Rose water few drops
Kewra Essence few drops


Method :-

  • Take 2 big bowl and keep it in refrigerator for half an hour.
  • Take one of the bowls and beat the chilled evaporated milk until it increases doubled in volume.
  • In another bowl beat the chilled heavy cream until it holds soft peak and increases double in size.
  • Add the rose water, kewra water, doubled evaporated milk and condensed milk to the whipped cream and mix it with the help of beater on low speed until well blended.
  • Add the chopped and grounded pistachios and mix gently.
  • Pour it in air tight container and cover it with aluminum foil tightly so that there is no ice crystal formation. Finally put the air tight lid.
  • Let it set for about 6 hours or overnight.
  • Once set enjoy it with some garnished pistachios.


Notes :-

  • The key for making ice cream is chilled ingredients. I have kept whipping cream, evaporated milk and condensed milk in refrigerator for at least 2-3 hrs.
  • Keep the containers/bowls and beaters in refrigerator in which you will whip cream and evaporated milk.
  • You can increase or decrease the quantity of condensed milk depending on your liking for sweetness.
  • Make sure the container in which you keep ice cream should be airtight.


Its more than one year since my last post and I simply cant believe how fast time flies. The year 2014 was so much busy as I delivered a cute baby boy who is now one year old. The whole year was really exciting, overwhelming and a roller coaster ride for me. But now as everything has started settling down I restarted to experiment with my love “the food”. All through this time, I did experiment new recipes, took pictures but unfortunately did not get enough time to write the blog. The little one was of course keeping me very busy all the time. I think all the mothers out there can understand what it means to be a MOM. Really Hats Off to all Mothers in this world! Its the most purest and dedicated job in this world. Now coming back to my recipe – I thought of sharing something I really enjoy these days – Baking. I used to make sure to celebrate monthly birthdays of my little one and tried different types of cup cakes on each occasion. Some of them were clicked and some of them were missed. Today I want to share Egg-less Black Forest Cake which I made for his 6th month and 1 year birthdays. I am in love with this cake as its super moist and very light. Black Forest Cake as famous in the US and as Black Forest Gateau in the UK is  a German dessert name Schwarzenegger Kirsch Iorte. It consist of several layers of chocolate cake with whipped cream and cherries in between each layers. Now enough of chatter lets get back to recipe.

Ingredients :-

For Egg less Chocolate Cake :-

All purpose flour 1 1/2 cup + 2 tbsp for dusting
Granulated Sugar 1 cup
Cocoa Powder 1/3 cup
Baking Soda 1 teaspoon
Salt 1/2 teaspoon
Water 1 cup
Oil  1/2 cup
Pure Vanilla Extract 1 teaspoon
Vinegar 1 tablespoon

For Cherry Filling :-

Dark red sweet pitted cherries 1 can
Sugar 1/3 cup
Corn Starch 3 tbsp
Lemon juice 1 tsp
Water 1 1/4 cup

For Sugar Syrup :-

Reserved Cherry Syrup 1 cup
Sugar 1/4 cup
Kirsch or Cherry Brandy 2 tbsp

For Whipped Cream :-

Heavy Whipping Cream 2 cup
Sugar 1 cup
Vanilla Essence 1 tsp
Chocolate Shavings, for decoration 1 cup

Method :-

For Chocolate Cake :-

  • Preheat oven to 350 degree Fahrenheit or 180 degree Celsius.
  • Lightly grease a 9 inch pan with butter and dust it with all purpose flour.
  • Sift All purpose flour and cocoa powder in a wide bowl to remove the lumps.
  • To the same bowl add rest of the dry ingredients i.e sugar, baking soda and salt.
  • In another bowl mix all wet ingredients – water, oil, vanilla extract and vinegar.
  • Now gently fold the wet mixture into dry mixture in batches.
  • Mix it till well blended. Don’t over mix it.
  • Fill the pan with the mixture and bake it in preheated oven for 20-25 minutes.
  • Check the cake by inserting a toothpick in the center and if it comes clean take it out otherwise bake for few more minutes.
  • Let the pan cool for 10 minutes on wire rack.
  • Now remove cake from the pan and let it cool completely on wire rack.

For Cherry Filling :-

  • Drain cherries keeping the liquid reserved for making sugar syrup.
  • Add water to a small pan.
  • Add cherries along with sugar in the same pan and heat it till bubbles come out whisking occasionally 
  • Make slurry of cornstarch by adding 2 tbsp water in a separate bowl.
  • Add this cornstarch slurry to the pan and keep stirring till the cherry mixture thickens.
  • Remove from heat and add lemon juice.
  • Cool completely.

For Sugar Syrup :-

  • Place 1 cup of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved.
  • Remove from heat, add 2 tablespoons Kirsch, and let it cool.

For Icing :-

  • In a bowl, add the cream and beat it using mixer/whisk until soft peaks. Now add in the sugar, vanilla essence and then whip until stiff peaks.
  • Peel the chocolate using a peeler to make the shavings. Then refrigerate until use.

For Assembling :-

  • Take the sponge cake and level the top. Now cut the cake into half using a big knife or serrated knife. Transfer the layers to two different plates.
  • Add sugar syrup on top of both the layers so that cake becomes fully moist
  • Place the bottom layer on inverted plate or turn table.
  •  Add cherry pie filling evenly on top. Reserved the rest of cherry filling if left for future use.
  • Add thick layer of whipping cream and spread it evenly on top of cherry filling.
  • Put the other layer of cake on top of whipped cream evenly.
  • Now take a big dollop of cream and place on top..Now spread the cream using a big knife or spatula.
  • After spreading the cream on top, spread some cream in sides using the big knife. You can still see the crumb and cake as icing is very thin. Smooth the icing as best as you can and let it dry. This is crumb coat icing. Put it in the freeze for about 30 minutes.The crumb coat needs to be dry to the touch before you put the final layer of icing on.
  • After the crumb coat dries out take a big dollop of cream for final icing and spread it on top as well as on sides using a big knife or cake spatula.
  • Add the remaining cream in piping bag and decorate the cake on top and sides.
  • Sprinkle chocolate swirls and curls in sides as well as in top..
  • Decorate the top with remaining cherries in the top.
  • Refrigerate minimum for 6 hr or more and Enjoy!

DSC_0071 Notes :-

  • You can use any type of tinned cherry for this cake. Just check out the tartness and accordingly adjust the sugar while making cherry filling.
  • Adding liqueur is optional and you can  avoid it. But the real taste comes with the Kirsch liqueur.
  • You can make the cake beforehand and keep it in fridge for a week. Just remember to wrap it with plastic foil so that it doesn’t get dry.
  • Similarly you can make the sugar syrup, cherry filling beforehand. The cooler the better.
  • Cake tastes best if kept refrigerated for overnight.
  • I have used Kirsch (a clear liquor distilled from tart cherries) for the cake but you can use other liquors too such as Rum.
  • Remember to add vinegar at last while adding all wet ingredients.
  • You can skip making cherry filling and instead add chopped cherries in between the layers.
  • For chocolate shavings and curls you can use store bought or can use homemade. Its very easy to make. I followed below link

Mango Ginger Mousse

Posted: October 17, 2013 in Mousse
Tags: ,


Finally, after a long long time, I managed to force myself to write up something which I hope you’ll like it. I thought this will be a good time to sweeten up things and what’s better than a healthy dessert? Let me present one of my favorite dessert – Mango Mousse with Ginger twist. This recipe is adapted from Tarla Dalal. I think fruit mousse’s require little bit of extra effort and care while making it but it certainly is worth it. The unusual combination of mangoes and ginger inspired me to make a mousse and surprisingly it came out very good. You can enjoy this mousse in summers by using fresh mango or in any weather by using the puree.

Ingredients :-

Alphonso Mango Pulp 1 cup
Agar Agar (China Grass) Powder 5 gms/ 1 and 1/4 teaspoon
1/4 cup
Lemon Juice
1 teaspoon
Fresh Ginger Juice
1 teaspoon
Crushed Mint Leaves
1 teaspoon
Whipped Cream
3/4 cup

Ingredients :-

Whipped Cream As per taste
Mango Cubes As per taste
Finely Chopped Mint Leaves
1 teaspoon

Method  :-

  • Soak the agar agar in 1/3 cup of  hot water in a deep pan and keep aside for 10 minutes.
  • Add the mango pulp, milk and sugar, mix well and bring to boil, while stirring continuously.
  • Remove from the flame and strain the mixture using sieve.
  • Transfer the mixture into a steel bowl. Place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens.
  • Whisk the mixture vigorously and continuously till it is in ice-cubes vessel to avoid any lump formation.
  • Add the lemon juice, ginger juice, mint leaves and beaten whipped cream and fold gently.
  • Pour equal quantities of the mixture into 3 individual glasses and refrigerate for 1 to 2 hours or till the mousse set
  • Serve chilled garnished with a swirl of beaten whipped cream, a mango cube and some mint leaves in each glass.

Note :-

  • You can add any fruit instead of Mango for garnishing.
  • You can even use gelatin instead of agar agar.
  • Agar Agar is a vegetarian version of gelatin. You can get this in any Asian store.