Skip to main content

Special days call for special treats



Today marks the day of my arrival in this world, never mind how many years ago. While most of my celebrating is done outside my home and kitchen, I made this little dessert last night to start my birthday in style.

To make Coffee Panacotta, heat 1/2 cup cream in a small saucepan with 1/2 tbsp sugar and a few drops of vanilla essense. Let it come to a simmer, but turn off the heat before it boils over. Find another bowl that would fit over one of your saucepans and put 1/3 tsp gelatine in it. Mix 1/2 tsp instant coffee with 2 tbsp water and pour it on the gelatine. Let it wait 5 minutes. In the meantime, heat some water in the saucepan and turn down the heat so it simmers. Put the bowl with gelatine on simmering water and stir until the gelatine dissolves.

Stir a little bit of cream into the gelatine to mix, then stir in the rest of the cream and mix well. Pour this into 2 shot glasses, let it cool a bit, then put in the fridge to set and chill for an hour or so. Top with a chocolate coated coffee bean.

This one was super easy to make; just perfect for "Recipes for the Rest of us : Desserts" - Ramki's brainchild that's being hosted by Varsha this month.

Comments

Varsha Vipins said…
Thanks for sending in the lovely dessert Simran..Truly yummy.:)
rachel said…
Happy Birthday to you!!!!
Soma said…
Happy Birthday Simran!

This has been on my to do list for the past 2 months. love coffee flavor in anything.
Sunshinemom said…
Yikes! I thought it was tommorow!! Wish you many many happy returns of the day, Simran!! Hugs:)
Srivalli said…
wow...happy birthday Simran...that sure looks a great treat!
Simran said…
Thank you for your wishes!
Priya said…
Many more happy returns of the Day Simran..wishing u wat u dream for n wat u wish for to be happen..Dessert looks delicious..
Vaishali said…
A very happy birthday, Simran. Hope you have a lovely day. The dessert looks delicious.
Curry Leaf said…
HAPPY BIRTHDAY SIMRAN!!
Siri said…
Wishing you a very Happy (belated) Birthday Simran..:)

Cheers,
Siri
Aparna said…
A slightly belated but heartfelt birthday wishes to you, Simran. Hope you have a wonderful year.
delhibelle said…
Belated Happy Birthday:)
what a sweet little treat!
Bharti said…
Happy Birthday Simran! It surely started on a sweet note and I hope the whole year goes by just like that for you.
notyet100 said…
though belated...mny mny hppy returns of the dy,.:-)
Kate said…
Heya ... Happy Birthday !! ... belated though :)
Alka said…
O oh darn ....i missed ur b'day baby....sorry abt tht:-(
And hey this looks yumm
akele akele enjoy kiya ,humaari yaad bhi nahi aayi:-(
chuck said…
I make bread all the time, so, it's nice to have a dessert that is simple and easy to make. Thank you for sharing.

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…