cream

Lemon & Rose Clouds

~ Huma ~ 9 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
After weeks of postponing my trip, at last today I am leaving for India for about  two weeks. Am excited to meet my parents after a long gap of two years. I have not informed them of my visit to see the surprise , happiness in their eyes.  Want  this picture to be captured in my memories forever.   As time comes nearer  I am nervous &  jittery. Though technology has made life easier and I speak with them from time to time, but miss their gentle touch , hugs and warmth. I hope to make the maximum from my visit as I don’t know when I will meet them again..

As promised, I am with the recipe from my leftover  trimmings of lemon bars.  Served in individual glasses  they are perfect summery dessert.

The  first spoon hits you with the coolness of rose and then comes the tanginess of lemons followed by the crunchiness of pistachios. 
 
 
And here comes the recipe for Light  & Airy
 
 
Lemon & Rose Clouds.
 

Serves: 2

Lemon Bar trimming crumbled
1 cup whipping cream
1/2 tsp of rose essence
4 tbsp of sugar
1 rose hip crushed

For Garnish
1/2 tbsp pistachio powder
crumbled lemon bar trimming
1 rose hip petal separated

You will need two transparent serving glasses
Method

  1. For the cream: Mix together whipping cream, sugar & rose essence to soft peaks.Fold in crushed rose hip
  2. Now in the glass, layer the lemon bar trimming. Pour over the prepared cream
  3. Garnish with crumbled lemon bar, pistachio powder & rose hip petal
  4. Served cold.

COFFEE & GINGER GATEAU

~ Huma ~ Leave a comment
Facebooktwitterlinkedinrssyoutubeinstagram

A feathery light coffee sponge with creamy filling infused with a dash of ginger marmalade. Finished with mocha icing

A Perfect sweet ending

OR  A START OF NEW BEGININGS


Serves 8

For the Sponge: 
3/4 cup plain flour
2 tbsp instant coffee powder (I used Nescafe)
3 eggs (at room temperature)
1/2 cup sugar

For the filling:
3/4 cup low fat cream
1 tbsp Honey (I used Sidra)
1/2 tsp ginger marmalade 

For the icing
2 cups icing sugar
2 tsp instant coffee or coffee essence
1 tsp cocoa powder
 Coffee Sponge Cake
1.     Preheat the oven to 190 C. Line & grease 8 inch round cake tin.
2.    Sift the flour.
3.    Whisk the eggs + sugar + coffee powder until thick & mousse like.
4.   Now fold in the flour very gently.
5.    Pour the mixture into prepared tin & bake for 25 – 30 minutes or until firm & golden brown
6.   Cool on the wire rack.

 Ginger flavor filling
1.     Whip the cream with honey till stiff peaks. Stir in ginger marmalade.

Note: Candied ginger can also be used. Just chop it and mix into cream.


 Mocha Icing

1.     In the bowl mix together icing sugar + coffee powder or essence + cocoa
2.    Add  water to make an icing which will coat the back of the spoon.
Assembling the Gateau
1.     Split the cake in half. (I became a little adventures this time and split into 3 parts)
2.    Layer the cake slices with the Ginger filling.
3.    Now pour over the Mocha icing on the top of  the cake
4.   Keep it in the fridge for about an hour to set. (Still temperature is very high in Dubai  so it took  
      nearly 2 hours for the entire gateau to set)
5.    Cut into slices & Enjoy