Mixed Berry Compote & Custard Sauce in Chocolate Cups
For Chocolate Cups
1 cup Dark Chocolate Chips
For Mixed Berry Compote
1 cup Mixed Berries
1/2 cup Sugar
For Custard Sauce
3 nos. Eggs (separated)
½ cup Sugar
2 cups Whole Milk
a few drops Vanilla essence
a few sprigs Fresh Mint (for garnish)
Special Equipment Requirement:
-15 Muffin Paper Cases
-1 Thick pastry brush
- For chocolate cups, melt chocolate chips in a bowl over a double boiler. Using a pastry brush, coat the inside of a mini muffin cases with melted chocolate and refrigerate to set.
- To make compote, combine berries with sugar and 2 to 3 tablespoons water in a heavy pan. Cook over medium heat, stirring constantly till berries are lightly mashed and mixture is like a thick syrup. Remove from flame and cool to room temperature. (The mixture will thicken on cooling.)
- To make custard sauce, whisk egg yolks with sugar till mixture is smooth and frothy. Stir in milk and place mixture on a double boile. Cook, stirring constantly till mixture thickens and begins lightly coating the back of a wooden spoon. Remove from double boiler, mix in vanilla essence and cool to room temperature.
- When chocolate has set, demould cups by peeling off muffin cases.
- To serve, spoon mixed berry compote in half the cup and fill remaining cup with custard sauce. Garnish with mint and serve.
Brinjal with Green Masala
For the Stuffing
1 cup Finely grated dry coconut
1 teaspoon Red Chilli powder
3 – 4 cloves Garlic
To taste Salt
1 teaspoon Sesame seeds
10 – 12 nos. Baby Brinjals (slit crosswise & soaked in cold water)
For the Curry
6 nos. Green Chillies (roughly chopped)
6 – 8 cloves Garlic (roughly chopped)
1″ piece Ginger (roughly chopped)
2 cups Fresh Coriander (roughly chopped)
1 cup Fresh Mint (roughly chopped)
1 medium Onion (roughly chopped)
2 teaspoons Vegetable Oil
1 teaspoon Mustard seeds
2 medium Green Chillies (slit lengthwise)
To taste Salt
To taste Black Pepper powder
1 nos. Lime
- For the stuffing, combine the coconut, chilli powder, garlic, salt and sesame seeds in a blender with 2 tablespoons water in a grinder or food processor. Grind to a fine paste.
- Drain the brinjals, and stuff the prepared paste into the slits. Keep aside.
- In a blender or food processor, combine chillies with garlic, ginger, coriander, mint, onion and ¼ cup water and grind to a smooth paste.
- Heat oil in a large frying pan over medium heat, add mustard seeds and green chillies. When mustard crackles, add ground green masala paste and sauté for 3 to 4 minutes.
- Add stuffed brinjals with any moisture that may have accumulated and sauté for another 2 to 3 minutes. Stir in 1 cup water or stock and cook till brinjals are tender and curry thickens.
- Add salt and pepper and cook for one more minute. Remove from flame, squeeze in lime and serve hot with rice or bread.
Spiced Chocolate Truffles
500 g dark cooking chocolate, chopped into small cubes
200 ml fresh cream
10 – 12 pink peppercorns, freshly ground
½ teaspoon red chilli flakes
½ cup cocoa powder or icing sugar (or ¼ cup of each)
1. Place chocolate in a bowl and microwave for periods of 30 seconds, stirring till ¾ of the chocolate has melted.
2. Add cream, ground pepper and chilli to melted chocolate and allow the mixture to cool to room temperature.
3. When mixture has cooled and thickened to the consistency of soft dough (refrigerate for 10 minutes if required), divide into lime-sized portions and roll each portion into a ball or truffles.
4. Evenly spoon cocoa (or icing sugar) into a plate and roll the prepared truffles in it to cover. Serve.
Accordion Satin Potatoes
¼ cup butter, melted
1 sprig fresh lemon basil or fresh mint, shredded
freshly ground black pepper to taste
salt to taste
4 large potatoes, cut accordion-style
1 cup vegetable stock
1. Combine melted butter with shredded lemon basil or mint, black pepper and salt. Stir well, cover and set aside for 10 minutes.
2. Preheat oven to 120°C.
3. Arrange potatoes on a greased baking dish and drizzle over liberally with butter mixture. Place in the preheated oven and bake for 5 to 7 minutes.
4. When potatoes are half done, sprinkle over with stock, cover with foil and return to oven for 10 minutes or till potatoes are baked through but not mashy.
5. Serve hot with soup and salad.