Ingredients
Sugar ¼ cup
Butter 45gm
Maida 1 tbs
Dark Chocolate 200gm, melted
Egg whites 4
Egg yolks 2
Method
1. Preheat oven at 180oC.
2. Grease four soufflé cups with one tablespoon melted butter and sprinkle one fourth tablespoon of sugar into each bowl.
3. Melt the remaining butter in a small sauce pan, add flour and cook on low until mixture starts bubbling.
4. Combine chocolate, butter mixture and egg yolks in a large bowl and mix well.
5. Beat egg whites in a clean bowl with electric beater until soft peaks are formed.
6. Add remaining sugar and beat until it is well dissolved.
7. Fold egg white mixture with chocolate mixture in two batches.
8. Pour mixture equally into prepared bowls and bake for 15 minutes until it’s puffed up on top.
9. Serve with fresh cream and strawberry sauce.
Ingredients
Apples 3, peeled and roughly chopped
Sugar ½ cup
Vanilla essence 1 tsp
Lemon juice 2 tbs
Puff pastry 200gm
Butter 2 tbs
Fresh cream whipped ½ cup
Method
1. In a pan cook apples with sugar and little water until soft.
2. Add lemon juice and cook until the mixture is almost dry.
3. Cool and add vanilla essence.
4. Roll puff pastry in a 1/8 inch thick sheet and cut two circles of seven inches.
5. Take two tart pans (seven-inch each), brush them with butter, pour the apple mixture and cover with a pastry circle.
6. Brush the top with remaining butter and bake in a preheated oven at 180oC until the pastry is puffed up and golden on top.
7. Take out from the oven and place a same-sized plate on top, invert the tart pan so the tart comes out on a plate.
8. Place a dollop of cream or ice cream and serve warm.
Ingredients
For Caramel:
Butter 100gm
Cream ½ cup
Brown sugar ½ cup
Method
1. Combine all ingredients in a sauce pan and cook on low heat until sugar is dissolved.
2. Bring to a boil, reduce heat and let it simmer on low flame for five minutes until the caramel is ready.
For sundae:
Bananas 6, peeled and sliced
Vanilla ice cream 3 cups
Sweet whipped cream 3 cups
Brownies 6, cut into small pieces
Almonds ½ cup, chopped and toasted
Method
1. Take six small glasses, and layer cream, brownies, banana, caramel, ice cream and nuts in each.
2. Top with more cream, nuts and caramel sauce.
3. Serve chilled.
Ingredients
Sagudana 1 cup
Milk 1 litre
Cocktail fruit 3 cups (2 large tins)
Rose syrup or red sherbat 1 cup
Ice cubes 2 cups
Method
1. Boil Sagudana and set aside. Combine milk, rose syrup and ice cubes in a blender until frothy.
2. Take six tall glasses, pour sagudana in each and add cocktail fruit.
3. Pour the blended milk mixture in each glass equally, garnish with fruit and serve chilled.
