Baking.

Mango mousse

Light and creamy mousse infused with the goodness of mangos. Perfect for these summer season. Pair it with some sponge cake or a cheese cake base to make it fancy. Or just server it as it’s decadent silky self.

Ingredients :-
– 1 egg yolk
– 25gms of sugar
– 5lm of vanilla
– 125ml of milk
– 5gms of gelatin
– 75gms of mango puree
– 60gms of whipped cream

Soak the gelatin in cold water. In a pan heat milk, in a mixing bowl mix egg yolks, vanilla and
sugar.
Cook this mixture over medium low heat using a a wooden spoon till the mixture coats back of the spoon (you can also do a band test on back of spoon as well). Take off the flame. Pour the mixture over Mango
puree.
Add in the soaked gelatin in this and strain the mixture into a mixing bowl. Keep over ice and stir using a spatula till the mixture becomes thick or semi set. Fold in the whipped cream with a spatula.
Pour the mixture into a lined mould and refrigerate till the mousse is set.

(Line a cake ring sponge at the base and keep the mould ready. ready Defrost the raspberry puree and keep it aside.) Oppstional

• 

• Fruit custard

  

  Popular chilled dessert enriched with fruits. Ready in minutes, then left to set into perfection over a couple of hours.

  Ingredients:-
  2 cups milk
  2 tbsp custarð powder (vanilla flavor works best)
  3-4 tbsp sugar (adjust to taste)
  1 cup mixed fruits (chopped)
  Apple
  Banana
  Mango (seasonal)
  Grapes
  Pomegranate seeds
  5-6 cashews or almonds (optional, chopped)

  Take 2-3 tbsp of cold milk and mix it with the custard powder to form a smooth paste (no lumps). Heat the milk
  In a pan, bring the remaining milk to a gentle boil.
  Add sugar and stir until dissolved.
  Add custard mixture
  Lower the heat and slowly add the custard paste while stirring continuously.
  Cook for 3-5 minutes until it
  thickens.
  Cool it down
  Turn off the heat and let the
  custard cool completely. It will thicken further as it cools. Add fruits
  Once cooled, add chopped fruits and mix gently.
  Chill & serve
  Refrigerate for 1-2 hours. Garnish with nuts and serve chilled

  Tips
  Avoid citrus fruits (like oranges, pineapple) as they can make custard bitter.
  Add bananas just before serving to prevent vent them them from ning black. You can use vanilla cuccard powder or even try flavors like mango or strawberry.

Ribbon cake

Velvety ribbon cake with a mesmerizing design that kids will love. Topped with a solf whipped frosting that pairs perfectly with it.

Ingredients:-
Vegetable oil 6oml
Unsalted butter 57gms
Castor sugar 150gms
Eggs x 2
Vanilla 1tsp
Flour 18ogms
Baking powder 1tsp
Salt 1/4tsp
Buttermilk 120ml
Pink food color
Yellow food color

In a large bowl, beat the oil, butter, and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a
time, mixing for 20 seconds after
each addition. Beat in the
vanilla.
Combine the flour, baking powder, and salt in a medium
bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated. Mix in the buttermilk, followed by the remaining flour mixture, and beat on low until just combined. Take care not to over mix.
Preheat the oven to 350°F. Grease the inside bottom and sides of pans. Line the bottom of the pans with parchment paper cut to fit.
Divide the batter evenly and add colour pore in layers in prepared pans and bake for 20-25 minutes, until a toothpick inserted into the centre comes out with only a few moist
crumbs
attached. Cool in the pans for 10 minutes then transfer to a wire rack and allow to cool completely before frosting

For the frosting –
You can use any store bought that u like or make it from scratch with only 3 simple ingredients 1 cup of shifted powdered suger
3-4 tbsp of milk or cream
1/2 tsp of vanilla extract Combined all of the above in a bow and whisk til it reaches a desired consistency. Add more milk/cream for a thiner glaze r glaze or more sugar for a thicker icing.