PANNA COTTA

Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala(fortified wine) poured into a mold with caramel. Another author considers the traditional flavoring to be peach eau-de-vie(fruit brandy), and the traditional presentation not to have sauce or other garnishes.
Panna cotta became fashionable in the United States in the 1990s.

RECIPE :-
Milk – 375 ml
Cream – 250 ml
Sugar – 187 gm
Gelatin – 15 gm/5 sheet
Mix flavour as require ,like sprinkle saffron in mold and pinch yellow colour in mixture.

METHOD:-

  1. Take milk,suagr,cream and boil.
  2. Mix gelatin in mixture and pour in mold.
  3. Freeze for 2 hour and before serve transfer before 30-45min to chiller.
  4. Serve cold

ADDITIONAL RECIPE IF YOU WANT TO MAKE WITH TWO FLAVOURS OR WITH SOME FRUIT PUREE.

RECIPE FOR MANGO GINGER PANA COTTA

RECIPE:- GINGER PANNA COTTA
Milk – 500 ml
Ginger – 50 gm
Cream – 250 ml
Sugar – 187 gm
Gelatin – 15 gm/ 5 sheet

METHOD:-

  1. Take milk and chopped ginger bring to boil. Cook again for 5 min in slow fire.
  2. Stain the milk mixture in a bowl.
  3. Take milk mixture,cream,and sugar and boil again,off the fire.
  4. Add gelatin mix or blend with hand blender.
  5. Freeze for 2 hours.

RECIPE:- MANGO PANA COTTA
Mango puree –250 ml
Milk – 375 ml
Cream – 750 ml
Sugar – 150 gm
Gelatin – 25 gm/ 8 sheet

METHOD:-

  1. Take milk,suagr,cream, mango puree and boil, off the fire.
  2. Mix gelatin in mixture and let it cool.
  3. Pour on pre-set ginger panna cotta,freeze for 2 hours.
  4. Serve cold with some mango cubes.

ALMOND DUNDEE CAKE

Dundee cake is a traditional Scottish fruit cake with a rich flavour.
The cake is often made with currants ,sulatanas(raisin)and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company Keiller’s marmalade. Keiller’s first mass-produced the cake commercially and have been claimed to be the originators of the term “Dundee cake.
However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glacé cherries in her cakes, so the cake was first made for her, as a fruit cake that used blanched almonds and not cherries.
The top of the cake is typically decorated with concentric circles of almonds. Today, the cakes are often sold in supermarkets throughout the United Kingdom.
The cake was also made and marketed in British India, and in independent India after 1947, by Britannia Industries and its successor firms. However, after 1980 the cake was withdrawn from the market though it continued to be supplied privately as a corporate Christmas gift by the maker.
Queen Elizabeth is reported to favour Dundee cake at tea-time
The cake was also made and marketed in British India, and in independent India after 1947, by Britannia Industries and its successor firms. However, after 1980 the cake was withdrawn from the market though it continued to be supplied privately as a corporate Christmas gift by the maker.
Queen Elizabeth is reported to favour Dundee cake at tea-time.

RECIPE:-
Butter – 317 gm
Orange zest- 18 gm
Caster sugar – 317 gm
Whole egg’s – 272 gm
Raisin black/ currents – 342 gm
Raisin golden – 342 gm
Fruit peel(tutti frutti) – 182 gm
Refined flour/(t-45 violet) – 410 gm
Almond flour – 45 gm
Blanched almond(without skin) for top garnish.

METHOD:-

  1. Take soft unsalted butter, orange zest, caster sugar in a mixing bowl and mix with pedal mixer till not mix well creamy texture.
  2. Add eggs slowly and mix another 2 min.
  3. Add raisin black,golden, and friut peel
  4. Add flour and almond flour(if you don’t have almond flour add same quantity refined flour), mix another 2 min.
  5. Put mixture in your molds,level the mixture and arrange blanched almonds.
  6. Bake at 180°c for 15-20 min. check with tooth pick before you remove from oven.

TRIPPLE/TRIO CHOCOLATE MOUSSE

ABOUT MOUSSE ?


mousse (in French means”foam”) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.
Sweet mousses are typically made with whipped egg white/yolk, whipped cream, or both, and flavored with one or more of chocolate,caramel,fruit puree,or various herbs and spices. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a DESSERT, or used as an airy cake filling. It is sometimes stabilized with gelatin.

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Recipe :-


Egg yolk – 100gm
Sugar – 225gm
Water – 100ml
Gelatin – 12gm/4 sheets
Soft whipped cream – 550ml
Dark chocolate – 65gm(add 20gm more if you want some extra dark or chocolaty taste)
Milk chocolate – 65gm
White chocolate – 65gm

METHOD:-

  • Take the yolks and put in a whisking bowl.
  • Take sugar and water and boil till 119°c.
  • Put sugar syrup on yolks while whisking,whisk till triple in size.
  • Soak gelatine and melt,now fold with yolk mixture.
  • Whisk the whipping cream till soft whipped. Fold with yolk mixture.
  • Divide this mousse mixture in three part.
  • Melt all three chocolate and fold with three part divided mousse.

  • NOTE:– 1. This mousse mixture you can use as you want,like if you want marble then litely mix all and put in some mold or you can make layers,just put one on one. last freeze or chill for 2 hours.
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    2. If you want make this for your menu or you want give some base to your mousse, you can put chocolate sponge or vanilla sponge or take cookies make crumb add little melted butter mix and put as a base on your mold,press to give equal level, chill for 10-15 min. put mousse on it and freeze.
    OR if you can one base recipe for INDUSTRIAL CHEFS
    RECIPE:-
    Florentine – 75gm
    Hazelnut paste/praline – 188gm
    Dark/milk chocolate 70% – 75gm
  • METHOD :
  • In one bowl mix Florentine and hazelnut paste.
  • Melt chocolate and mix Florentine mix,mix nicely.
  • Spread on silicon sheet or mold base, level equally and chill for 10-15min.
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AGHILI CAKE/QORS OQaily CAKE

Aghili cake traditional Kuwaiti cake called Qors Oqaily (which I’ve also found transliterated as Gers Ogaily) and in UAE its called AGHILI cake.Qors Oqaily is basically a Kuwaiti sponge cake traditionally made of eggs, flour, sugar,cardamom, and saffron with sesame seeds sprinkled on top but in some advance recipies chefs use milk,canola oil/clarified butter/melted butter to give extra softness,moisture and served with sweetened milk tea or with saffron(kiri)sauce.

aghili cake demoulding

cake recipe:-

Whole egg’s – 9 NO
Caster sugar – 359 gm
Canola oil – 100 ml
Refine flour – 425 gm
Baking powder – 20 gm
Cardamom powder – 15 gm
Milk – 115 ml
Saffron – 1 gm

METHOD:-

  1. eggs and sugar whisk to a beautiful thick, fluffy and foamy light yellow cream, beat till triple in volume.
  2. Take out and add oil slowly and fold with flat rubber spatula.
  3. Now add slowly and fold all the sieved dry ingredients flour,cardmom and baking powder..
  4. Last add milk soaked with saffron.
  5. Put in sesame seed sprinkled molds.
  6. Bake at 180°c for 20-25 minutes check with tooth pic at center,if need put some more time.

For sauce:-

  1. Yogurt – 250 gm
  2. Cream puck – 170 gm
  3. Caster sugar – 300 gm
  4. Milk powder – 150 gm
  5. Kiri cheese – 6 pieces(60 gm)170
  6. Rose water – 120 gm
  7. Saffron – 2 gm

METHOD:-

  1. Mix all together with a hand blender or mixer.
  2. if you want saffron colour add colour.

TYPES OF PASTRIES

Q- WHAT IS PASTRY,KINDS,DIFFERENCES AND USES?

ANS- Pastry is a mixture of flour and fat, which you bind together with water to form a paste.The wide range of pastries made today vary in texture and taste according to the proportion of fat you use, the way you mix it with the flour and the method you choose to shape the dough.


1- Shortcrust pastry is a very simple type of pastry to make. It is also very versatile as it readily incorporates other flavourings. You can use it for sweet or savoury pies and tarts, pasties and other pastry parcels. You bind regular shortcrust pastry with water, but for a rich version replace the water with egg,or milk.

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sweet paste/shortcrust pastry dough-tart shell

2- Sweet shortcrust pastry or pâte sucrée is a French sweet pastry similar to shortcrust pastry, but with high sugar content and egg yolks for richness.


3- Puff pastry also known as laminated pastry,has much more fat and uses a special rolling and (simple fold and book fold) folding technique to create fine layers of dough that trap air between them.The pastry then puffs up on baking, creating delicious leaves with a light texture and rich flavour.

puff pastry sheet,after baking




4- Flaky pastry and ‘rough puff’ are similar to puff pastry but quick and easy to make.They are ideal for recipes where you want a flaky texture but do not need the pastry to rise impressively.mostly trimmings of puff pastry,we mix and use for savoury tart,rolls in continental snacks.

5- Choux pastry is a light, twice-cooked pastry usually used for sweets and buns. It is made with plain flour, salt, butter, eggs, milk and a little sugar to make profiteroles, éclairs and choux puffs; or without sugar to make savoury pastries.

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eclairs,choux puffs


6- Filo pastry is paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. If you use several layers together, you will strengthen the delicate sheets, which can be fried or oven-baked, cooking very quickly to make a wide variety of sweet and savoury dishes.bakalava arabic dessert one of the best example for filo pastry.

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GLAZE & ESSENCE

Essence:-

THE basic nature of a thing : the quality or qualities that make a thing what it is a substance that contains in very strong form the special qualities (such as the taste and smell) of the thing from which it is taken

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Glaze:-

A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes. They often incorporate butter, sugar, milk,and certain oils.

For example, doughnut glaze is made from a simple mixture of powdered or confectioner’s sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of egg whites. Glazes can also be made from fruit or fruit juice along with other ingredients and are often applied to pastries.

A type of savory glaze can be made from reduced stock that is put on meat or vegetables. Some candies or confections may be coated in edible wax glazes.

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