Lemon Posset

Possets are generally made from lemon or other citrus juice, cream and sugar. Eggs are often added. ... The word "posset" is mostly used nowadays for a cold set dessert loosely based on the drink, containing cream and lemon, similar to syllabub. Source: Wikipedia. 

This is a divine tangy-sweet dessert, very easy to make and very refreshing after a heavy meal!

Ingredients:

• Grated skin of 1 lemon
• Lemon Juice of 2 lemons
• Saffron or Nutmeg
• Sugar 1/2 cup
• Double Cream (Heavy Cream) 1.25 cup / 300ml / 10.5oz

Process:

• Add sugar to the cream
• Add any of the flavourings of your choice (saffron, nutmeg, cinnamon, cardamon etc)  
• Bring the cream to boil in a pan or in microwave for 2-3 minutes
• Add half of the grated lemon skin and the lemon juice and stir until sugar is dissolved
• Pour into the 6 ramekins or small serving cups.
• Sprinkle the remaining grated lemon skins on top
• let it cool and then chill in the fridge for at least four hours. 

Coffee Cake

It's a cake for coffee lovers. It is also called 'Coffee and walnut cake' as it is always made with crushed walnuts. Most cakes are very easy to make. Usually basic cakes contain equal amount of flour, sugar and butter by weight with some eggs and baking powder. This one is no exception, just coffee and walnut added.

You will need a cake tin. They come in various sizes and shapes. You can use anyone you like, just remember the baking time varies depending on the size of the tin and amount of cake mix. Here I have used a 9 inch tin.

Take a large mixing bowl and add the following ingredients:

• 250 gm. Flour > sift through a sieve.
• 250 gm. Butter > softened by leaving out of fridge for sometime.
• 250 gm. Sugar
• 5 Eggs (make sure there are no chips of shell)
• 4 tsp Baking Powder
• 4 tsp instant Coffee diluted in 1/2 cup water (or 4 tbsp Camp, it's a coffee essence available in UK supermarkets).
• 100 gm Walnuts > crushed or chopped. Use a food processor or knife. Or put them in a plastic bag and hammer lightly with a rolling pin or something like that.

Making:

• Mix it all up to a paste. Don't use food processor, you will loose the texture of the walnuts. You can use electric hand mixer (not blender) or just a whisk.
• Butter the inside of the tin
• Cut and place a baking paper to cover the bottom of the tin.
• Pour the cake mix in the tin > shake to distribute evenly.
• Place it in the middle of a preheated oven (180 c) for 50 min. 

Timing is very important, use a timer. After 50 minutes bring it out and push a small knife through the middle of the cake, if it comes out clean, it's done. If not put it back in the oven for another 5-10 minutes. After first time you made it you will know the exact correct time for your tin and oven. Once done leave it to cool.

Icing ( also called Frosting):

• 250 gm Mascarpone cheese*
• 1/4 cup Icing sugar
• 2 tbsp coffee diluted in 2 tbsp water (or 2 tbsp Camp)
• Mix it all up 
• spread over and around.
• decorate with sprinkling with chocolate chips and walnuts.

*If Mascarpone cheese is not available you can use Cream cheese or use Buttercream Frosting >(mix 125 gm butter + 250 gm of icing sugar + 1 tbsp milk + add the coffee and whip it up)

Health warning: Please keep in mind that this is a creamy icing therefore in a hot day it wont stand too long outside the fridge, it will start melting and after a while may not be safe to eat, so bring it out just before the 'time for a cake'! If the cake will have to be on display for hours, or made 1 or 2 days in advance, it's better to use Buttercream icing. Because of the large amount of sugar, the U.S. Food Safety and Inspection Services say that Buttercream Frosting made with small amounts of milk are safe to leave out at room temperature for two to three days. Buttercream made with cream cheese, however, is not safe to leave out and should be refrigerated.

Note on the picture above: The recipe is for 1 cake. The picture is of a double layer cake, two cakes on top of each other with a layer of icing in between. So if your cake looks shorter, don't worry, you didn't do anything wrong. You can make a double layer cake from a single cake, just slice the cake into two halves and spread a layer of icing on top of the first layer and place the other layer on top. 

Sponge Roshogolla

This is an urbanised version of traditional Roshogolla. It is less sweet and spongier  It is made with pure Channa, no additives. 

Make Channa (Cheese) 

This is the most important part, to make soft Channa. 2 litter milk will make about 360g Channa.

• Bring to boil 2 litre (4 pints) full-cream Milk 
• Once boiling > Add 1/4 c of vinegar (or lemon juice) > Stir slowly. (2 cups plain yogurt is better because you'll get more channa and no smell to wash off) 
• As soon as the curd separates, drain using a cheese cloth on a strainer > run under cold water to wash off the vinegar smell (if used) and stop cooking, but don't wash for too long, because that will wash off the fat content. 
• Squeeze out as much water as you can and leave it hanging or on the strainer for 4 hours. 
• Add 2 pinch of Cardamon powder.  
• Knead until all lumps are gone and feels smooth. 
• Make 24 balls 

Make Syrup:

• Use a wide enough pot (Karhai is better) to allow room for Rosogollas to expand, because they will become double in size.  
• Add 2 cups Sugar + 8 cups Water (1:4 ratio) + 1 tbsp Milk(it's very important, it creates the foam over the syrup that engulf the balls ensuring they are cooked all way around. 
• Bring to boil > Add the balls > Lid on > let them boil on high temperature for 30 mins. The syrup should be continuously bubbling. 
• After 30 minutes add 1 cup of boiling hot water gradually > Cover and boil for another 10 minutes.
• Turn the heat off and leave to cool 

Tiramisu

Tiramisu is a very popular  Italian dessert. It is made with layers of spongy biscuits and a creamy mix made of egg yolk, sugar, cream and Mascarpone cheese; usually flavored with coffee and an alcoholic liquor. My version is non-alcoholic.  

Vital ingredients like Sponge-fingers, Mascarpone cheese (a creamy soft Italian cheese) and coca powder may not be available in some parts of the world. I will give you improvising ideas later at the bottom, let me give you the authentic recipe first. As always there are many recipes, mine is simple and non-alcoholic without compromising the taste.

Ingredients:

• Coffee
• Sponge fingers
• Whipping cream 300 ml (1.25 cup)
• Eggs - 6
• Mascarpone cheese 250 gm (as it comes in the container)
• Coca Powder 2-3 tbsp

Make Coffee

1 tbsp coffee + 1c hot water > let cool in a bowl (you can increase or decrease the strength to suit your taste, but can't omit it, if you don't like coffee, may be this is not for you!)

Make Zabaione: (don't panic, it is basically egg yolks and sugar cooked over hot water. Zabaione is a Italian dessert on it’s own. Once you learn how to make it, you will be able to use it in a lot of desserts as a layer or topping.

Mix 6 egg yolks + ⅔ cup sugar with a whisk in a glass bowl. (an electric hand mixer or whisk will make your life easier, but you don't have to have it) Bring some water to simmer in a pot, place the bowl on the pot, the simmering water should just touch the bottom of the bowl. Immediately start whisking (otherwise you will get scrambled egg) until it becomes foamy white and forms a soft peak when you lift the whisk > remove from the hot water pot and set aside to cool down completely. 

Make Whipped Cream: Whip 300 ml double cream (or whipping cream) + 3 tbs Icing Sugar + 1 tsp vanilla until forms soft peak.

Make Meringue (optional)

Classic Tiramisu is made without meringue, but it will make it light and add volume.
6 Egg whites +  6 tbsp sugar > Whip to soft peak.

Whip Mascarpone Cheese (about 1 cup) > Whisk to make a smooth paste

Make the layer mix: Fold in Zabayone + Whipped cream + Mascarpone cheese and Meringue (if using).

Layering: 

• Quickly dunk the Sponge fingers one by one in cold coffee, let ir soak the coffee for few seconds (if you take too long the sponge fingers will become soggy and break) > place them on the bottom of the dish to make the first layer. 
• Spread half of the mix over the sponge fingers, give the dish a shake for the mix to settle.  
• Add another layer of dunked sponge fingers over.
• Spread the remaining mix on top > shake again.
• Let set in fridge for few hours.
• Dust with cocoa powder before serving, place some coca powder in a fine sieve and shake it over the dish (you can make impressive pattern by placing any interesting light objects on the top layer before dusting and then carefully lift them up to leave a white impression)

Substitutes:

• Use any ordinary thin arrowroot biscuits or thin slices of sponge cakes in place of Sponge-fingers.
• Use cream cheese (Philly Cheese) in place of Mascarpone. If no cream cheese is available, double the Zabayone.
• Use Ovaltine or Hot Chocolate powder if Coca powder is not available.

​Floating Island (Iles Flottante)

This is a French dessert. Basically it is soft poached meringue floating on custard. It will need some practice, particularly with the caramel cage.

Make Lemon meringue: 6 Egg Whites + Lemon juice 1 wedge  + 1/2 cup Powdered (icing) Sugar > Whisk until it increases in volume and forms a peak when you lift up the whisk. (use a electric whisk if possible) 

• Oil the inside of small cups (you will need about 8-10 cups)
• Spoon the meringue into the cup (half full)
• Microwave for 15 sec to 20 sec (depending on the power of your micro)
• The meringue will puff up like souffle. 

Make Custard (Creme Anglaise)

• in a medium size saucepan mix 6 Egg yolks + 1/2 cup Sugar. 
• Heat up 2 cups of Milk (you can use micro-wave, takes about 2 mins)
• Add the hot milk gradually to the egg-sugar mix, while stirring
• Add 1 tsp Vanilla
• Turn the heat on medium and bring the mix to simmer (keep stirring)
• As soon as it starts to simmer, (you will feel the liquid is thickening) turn the heat off.

Pour the custard on a serving plate.

Gently bring the soft meringue from the cup, place in the middle of the custard upside down,

Caramel Cage:

• You need the cage to cover the meringue, so pick an appropriate size glass or metal bowl.
• Lightly oil the back of the bowl with some oil. Place it on a baking paper upside down. 
• Melt 1 cup of sugar in a saucepan on low heat, as soon as the sugar melts and turn slightly golden, turn the heat off.
• Pick up some caramel with a spoon and drizzle the hot caramel sauce around the bowl.
• Let it cool down and trim the edges and lift it up with your hand and place over the meringue on custard.

To make it easier: If you find it's too challenging to make the custard, just use some cream mixed with icing sugar and vanilla. 

Instead of making individual servings, you can make a party dish. Pour all the custard on a large dish, place all the meringues in the custard and instead of cage you can drizzle the caramel sauce on it.

Tropical Island

This is an incredibly refreshing dessert with tropical fruits in yogurt and cream. It is also very easy to make, no cooking involved!

20 Servings.

Ingredients:

• Jelly 2 packets
• Sweetened condensed milk 1 can
• Cream 600 ml
• Greek yogurt 600 ml
• Lychee 2 cans 
• Pineapple chunks 1 can
• Crushed pineapple 1 can
• Mandarin orange 1 can
• Pomegranate 1   

Process

• Make the jelly (store bought jelly mix, Veg & Halal available), pick vibrant colour, preferably red, green or yellow) to go in the middle as an island,  follow the instruction on the packet, pour in the mould & let it set. for added kick I add some sugar and lemon juice to taste.

• Whip 600 ml (about 2.5 cups) cream (or whipping cream) to as thick as you can get.

• Lightly fold in equal amount of Greek yogurt or thick yogurt. (You can thicken any yogurt by leaving it to drain on a fine sieve in the fridge overnight) 

• Add 1 can sweetened condensed milk

• Add drained canned or fresh tropical fruits (mango, lychees, pineapple) > mix

• Place the jelly in the middle of the serving dish.

• Spoon the fruit mixture around it and put it in the fridge for few hours for the fruit mixture to set.

• Garnish with some fresh fruit on top, I used canned Mandarin oranges, Pomegranate (Dalim / Anar) seeds sprinkled over.

To serve: Plant some bamboo leaves (if you have) in the jelly before serving.