Very easy and very delicious 'Biscuit Pudding'
Method:- 1)- First of all, beat cream, vanilla and sugar in a mixer, at medium-high speed, till it thickens slightly but is not stiff. Stop the mixer and remove abut 75ml. of the prepared cream to keep aside (or, in the fridge if the weather is warm) till needed later. To the rest, add cocoa powder and mix gently to make a smooth mixture. Keep this also aside (or in the fridge) till needed.
2)- Now, crush about 6 biscuits into a coarse powder, with the help of a roller pin ('belan').
3)- Warm the milk with coffee and let it cool down to room temperature. Now you are ready to assemble the dessert.
4)- Divide the powdered biscuits into 4 parts and spread one part on the base of the bowl in which you want to set the dessert and then, spread a layer of biscuits over it after dunking each biscuit in the prepared coffee-milk. Don't let the biscuit become soggy; dip each of it just for a split second, only to moisten it.
5)- Once the base has been covered with a layer of biscuits, spread about1/5 of the prepared chocolate-cream over it. If there are empty spaces left in the bowl, you can cover them with pieces of biscuits, as I did. I needed about 10 biscuits for one layer and about 40 in all for the 4 layers, it'll depend upon the size of your bowl. You can easily make four layers of 12 biscuits each with this much cream (4 columns and 3 rows). After completing one layer, sprinkle another 1/4 of the biscuit powder. It helps in absorbing the extra moisture and keeping the layers separate.
6)- In the same manner, prepare all the four layers. Smoothen the cream on the top layer as best you can and put cream on the sides also, to fill-up the gaps. This filling of gaps with cream is not actually necessary. It is just for decorating the dessert nicely. Now put the remaining cream in a piping bag and squeeze out two rows of rosettes or, any pattern of your choice. You'll see that you have created a sort of 'well' in the center, for the remaining whipped cream ( the one without cocoa).
7)- Pour the whipped cream, that was kept aside, in the middle. Melt chopped chocolate and 1 Tbsp. cream in a double boiler or, by holding the pan on the mouth of another pan containing gently simmering water ( as I'd shown in an earlier blog, while making 'mascarpone'). You can add a tsp. of powdered sugar also, to this mixture before you start to warm it. Stir gently and occasionally till the chocolate is melted. Now pour this melted chocolate on the cream in a swirly pattern. Run the tip of a knife through it and you'll get a pattern resembling the one in the picture.
Note- This chocolate swirl is not necessary at all! You dessert will be just as tasty without it also so skip this step if you are discouraged by the chocolate-melting process!
8)- Now your pudding has been assembled. Put it in the fridge for a few hours (atleast 2 hrs.) to 'set' and then, in the freezer for half an hour to chill it nicely.
9)- While the dessert is resting in the fridge, prepare jelly as per the directions given on the packet and, also prepare slightly thick, pouring custard, as per directions on the packet ( you'll have to use slightly more quantity of the custard powder to get a bit thicker pouring custard). When both the things come to room temp., put them in the fridge. You can put the custard-pan in a water bath for cooling it quickly.
10)- To serve, cut wedges of the set dessert with a sharp knife and put a serving of jelly and custard each, on the side and see how your friends and family members relish it!
This is one of the 'easiest to make' desserts and yet, one of the tastiest to eat. I strongly recommend that you try making it and I'm sure you'll keep repeating it!
Enjoy!
This dessert is so easy, even a novice at cooking can make it and still earn more praises than a professional chef! The only thing it needs is some of your time and some very basic, easily-available ingredients! And still it looks (and tastes) as elaborate as the most elaborate of them!
I fancy myself a good cook and I like preparing and eating fancy desserts but, this simple dessert is my son's absolute favorite! I strongly recommend it for EVERYBODY!
You simply MUST try it!
Ingredients:- (1) Parle-G glucose biscuits- 50-55 in no.; (2) Heavy cream or, 'malai'- 400gm.(+ 1Tbsp.)
(3) Cocoa powder- 15 gm.; (4) powdered sugar- 100gm.; (5) Vanilla essence- 1 tsp.; (6) Instant coffee powder- 1 tsp., heaped; (7) milk- 3/4 cup; (8) 2-3 small squares of 'milk' or 'semi-sweet' chocolate (chopped) along with a tablespoon of cream for the top swirl; (9) Jelly- 1 pkt. (any color and flavor); (10) Custard made with 1/2 litre milk.
Method:- 1)- First of all, beat cream, vanilla and sugar in a mixer, at medium-high speed, till it thickens slightly but is not stiff. Stop the mixer and remove abut 75ml. of the prepared cream to keep aside (or, in the fridge if the weather is warm) till needed later. To the rest, add cocoa powder and mix gently to make a smooth mixture. Keep this also aside (or in the fridge) till needed.
3)- Warm the milk with coffee and let it cool down to room temperature. Now you are ready to assemble the dessert.
5)- Once the base has been covered with a layer of biscuits, spread about1/5 of the prepared chocolate-cream over it. If there are empty spaces left in the bowl, you can cover them with pieces of biscuits, as I did. I needed about 10 biscuits for one layer and about 40 in all for the 4 layers, it'll depend upon the size of your bowl. You can easily make four layers of 12 biscuits each with this much cream (4 columns and 3 rows). After completing one layer, sprinkle another 1/4 of the biscuit powder. It helps in absorbing the extra moisture and keeping the layers separate.
6)- In the same manner, prepare all the four layers. Smoothen the cream on the top layer as best you can and put cream on the sides also, to fill-up the gaps. This filling of gaps with cream is not actually necessary. It is just for decorating the dessert nicely. Now put the remaining cream in a piping bag and squeeze out two rows of rosettes or, any pattern of your choice. You'll see that you have created a sort of 'well' in the center, for the remaining whipped cream ( the one without cocoa).
7)- Pour the whipped cream, that was kept aside, in the middle. Melt chopped chocolate and 1 Tbsp. cream in a double boiler or, by holding the pan on the mouth of another pan containing gently simmering water ( as I'd shown in an earlier blog, while making 'mascarpone'). You can add a tsp. of powdered sugar also, to this mixture before you start to warm it. Stir gently and occasionally till the chocolate is melted. Now pour this melted chocolate on the cream in a swirly pattern. Run the tip of a knife through it and you'll get a pattern resembling the one in the picture.
8)- Now your pudding has been assembled. Put it in the fridge for a few hours (atleast 2 hrs.) to 'set' and then, in the freezer for half an hour to chill it nicely.
9)- While the dessert is resting in the fridge, prepare jelly as per the directions given on the packet and, also prepare slightly thick, pouring custard, as per directions on the packet ( you'll have to use slightly more quantity of the custard powder to get a bit thicker pouring custard). When both the things come to room temp., put them in the fridge. You can put the custard-pan in a water bath for cooling it quickly.
10)- To serve, cut wedges of the set dessert with a sharp knife and put a serving of jelly and custard each, on the side and see how your friends and family members relish it!
This is one of the 'easiest to make' desserts and yet, one of the tastiest to eat. I strongly recommend that you try making it and I'm sure you'll keep repeating it!
Enjoy!
