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DESSERTS





"Dessert is presented after the main meal. Life is uncertain, eat your dessert first!!"








                        



CORNELL FUDGE




INGREDIENTS:


  • ½ Cup Cocoa Powder

  • ¾ Cup Evaporated Milk

  • 2 Cups Sugar

  • 1 tsp Corn Syrup

  • 3 tbsp Butter

  • 1 tsp Vanilla Essence

  • 1 Cup Nuts


    METHOD:


    1. Firstly melt the chocolate in the milk.

    2. Add in the sugar and the corn syrup stirring continuously until sugar is dissolved.

    3. Cook gently to soft ball stage (a soft dough should be formed when a drop of mixture is poured into a cup of cold milk).

    4. Remove from heat.

    5. Add butter and cool at room temperature to luke warm without stirring.

    6. Then add vanilla essence.

    7. Beat vigorously until fudge becomes very thick and looses its gloss.

    8. Quickly spread in a greased pan.

    9. When firm,cut in squares.

    10. Sprinkle the nuts on top.




    MANGO DELIGHT




    INGREDIENTS:


  • Pulp Of 3 Ripe Mangoes

  • Juice Of 1 Lemon

  • 3 tbsp Icing Sugar

  • Gelatin, Plain Or Lemon Flavoured 1 tbsp

  • 2 Egg Whites

  • Cream 1 Cup Fresh


    METHOD:


    1. Firstly blend mango pulp with lemon juice.

    2. Add icing sugar till smooth.

    3. Dissolve the gelatin in 2tbsp of warm water.

    4. Let it cool and then add in the mixture.

    5. Beat egg whites till soft peak forms.

    6. Then fold in the mango mixture with the fresh whipped cream.

    7. Pour in the serving dish.

    8. Chill for atleast 2 hours.

    9. Just before serving, arrange thinly shredded mangoes on top.



    MAGIC MOUSSE



    INGREDIENTS:


  • 1 Packet Lemon Jelly

  • 4 Medium Bananas

  • A Little Lemon Juice

  • 3 Halved Glazed Cherries

  • ¼ Cup Hot Water

  • ¾ Cup Evaporated Milk

  • 1 tbsp Gelatin(dissolved in 2½ tbsp of hot water)


    METHOD:


    1. Firstly dissolve the jelly in hot water.

    2. Then pour a little jelly in the base of the dish and leave it to set firm.

    3. Now cut one of the bananas in slices and toss in it the lemon juice.

    4. When the jelly has set,arrange the banana slices and the cherries decoratively on it.

    5. Pour a little more jelly on it and leave it to set.

    6. Whip the evaporated milk till thick and creamy.

    7. Mash the remaining bananas and stir in 1 tbsp lemon juice.

    8. Then mix the banana mixture with the remaining jelly, gelatin mixture and the evaporated milk well.

    9. Pour the mixture on top and leave in the fridge to set for 4 to 6 hours.



    COCONUT PUDDING




    INGREDIENTS:


  • ½ Cup Milk

  • ¾ Cup Sugar

  • ¾ Cup Coconut Powder

  • 2 Eggs

  • 3 ozs Butter

  • 2 tbsp Semolina ("Sooji")

  • 1 tbsp water(for caramel)

  • 1 tbsp Sugar(for caramel)


    METHOD:


    1. Firstly boil milk with sugar.

    2. Fry in butter.

    3. When milk becomes cold put coconut powder in it.

    4. Then toss in the "sooji."

    5. Then put the beaten egg.

    6. Brown the sugar with water and put the almonds over it.

    7. Put the mixture in the same bowl.

    8. Bake for 20 minutes at mark 4.

    9. Delicious pudding is ready to be served.



    CRUNCHY CREAMOLLA




    INGREDIENTS:


  • 12 Marie Biscuits (or any plain biscuits)

  • 8 ozs Fresh Cream

  • ½ Litre Vanilla Ice cream

  • 1 Packet of Lemon Jelly


    METHOD:


    1. Firstly beat cream thoroughly.

    2. Then add in the biscuits and pour it in a dish.

    3. Put it in the freezer to set.

    4. Mash icecream and add in the jelly.

    5. Mix well and let it to set in the freezer.

    6. After 2 hours,put the jelly mixture over the cream and biscuits.

    7. When set, decorate with cherries.



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