Shenaz Suleman Homemade Ice Cream recipe Ingredients 2 eggs separated 1 tin condensed milk 500ml full cream 1teasp vanilla essence, (or any flavor of your choice) Directions You will need three large bowls In the 1st bowl : Place whites of eggs careful not to get any yolk in mix, whisk until stiff and forms peaks. Make sure your whisk is clean when whisking egg whites, no cream or yolk on it or whites will not whisk up. In the 2nd bowl : Pour 500ml cream, whisk till stiff and fluffy stands in peaks In the 3rd bowl : Put egg yolks, tin condensed milk, and vanilla essence. Beat together. Fold all ingredients together in one of the bowls , making sure that well mixed. Freeze, and there you have it the most delicious ice cream Comments Try mixing in some strawberry pulp for a delicious variant 19 November 2013 at 20:40 · Like Shenaz Suleman Habiba group: Burfee Ice Cream 2cups full cream milk: 1 cup klim : 1 Tbsp cornflour : half cup icing sugar : half cup fresh cream : 3Tbsp burfee,elachi powder Mix1 cup milk,klim n cornflour until smooth. Combine othr milk wid icing sugr,elachie,burfee, n bring to boil. Simmer 5/7 minutes n add milk mix. Simmer till bak of metal spoon is coated. Cool completely. Add cream n mix. Pour into shallow container,cover n freeze till almost set. Divide into 2 batches n churn in icecream machine or by hand blender till smooth. Freeze till firm. Enjoy. 19 November 2013 at 20:40 · Like Shenaz Suleman Habiba group: Quick and Easy Caramel Ice Cream (Makes 1Lt) 410g can full cream evaporated milk, well chilled overnight 90ml Illovo Caramel Syrup 1 box vanilla or caramel instant pudding 300 ml caramel flavored yogurt 2 medium Crunchies (chocolates,finely chopped) 1.Whip evaporated milk until double its volume and stiff peaks form. 2 Whip in Illovo Caramel Syrup and instant pudding powder thoroughly. 3 Mix in yogurt 4 Gently fold in chopped chocolate pieces. 5 Freeze in covered bowl stirring every 2 to 3 hours to encourage even ice crystal formation. 6 Scoop into bowls to serve and drizzle with Illovo Caramel Syrup or Illovo Chocolate Sauce. 19 November 2013 at 20:41 · Like Shenaz Suleman Pineapple Dessert Take one packet Tennis and crush and mix with some butter and put in a casserole and bake like 10 min or until golden. One tin Ideal Milk One tin crushed pineapple One pkt pineapple jelly Take the crushed pineapple and squeeze all the juice out and keep. Take the pineapple jelly and put in the pineapple juice and one cup boiling water and mix nicely if you need more or less water it up to you . Take one Ideal Milk and beat till fluffy and stiff. When jelly cooled add to the ideal milk and add the crushed pineapple. Fold in nicely. Than put on biscuits and refrigerate for 5 to 6 hrs. 19 November 2013 at 20:41 · Like Shenaz Suleman Kulfi 1can (410g) evaporated milk 100g nibbed almonds 50g pistachio nuts (finely chopped) 4 tbspn cornflour 3 tblspn klim ½ cup milk ½ tsp elachi pwd 1 can condensed milk 2 small cans dessert cream 2tsp vanilla essence Extra Nuts to serve (optional) Toast nuts in dry frying pan n leave to cool. Use ½ cup evaporated milk to make paste with cornflour. Mix ½ cup milk with 3 tblspn klim and add to cornflour paste . Boil remaining evapourated milk with cardamom in a saucepan. Add cornflour mixture and boil for 3-4 min stirring consistently until thick. Remove from heat and stir in condensed milk, cream, nuts and vanilla. Pour in a dish n freeze. Beat well every 30min to make it smooth n creamy (beat 3-4 times before freezin completely) Cut into portions n sprinkle wid extra nuts 19 November 2013 at 20:42 · Like Shenaz Suleman Deluxe Phirni Quater cup vermcelli crushed fine 3 tblsp tasty wheat. Boil in 1 cup water Mix 1 full tsp ghaas powder and 2 tblsp custard powder in half cup water. set aside. Add 1l milk to the vermceli mixture stiring continuosly with a whisk add the ghaas mixture. Cook till thick. Stir continuosly otherwise it will become lumpy. Add qautr cup fine badam,1 tsp elaichi powder,rose water or rose esence. Remove from stove. Beat in 1 tin condesnd milk and 1 tin cream.pour into pyrex. Top with almonds ∕̴Ɩиϑ chill ∕̴Ɩиϑ enjoy 19 November 2013 at 20:57 · Like Shenaz Suleman Strawberry Yoghurt Tart A lovely cool dessert ideal for those hot spring evenings Ingredients 1/2 x 200 g packet Marie biscuits 2 tbsp (30 ml) soft tub margarine, melted 1 x 80 g packet strawberry jelly powder 300 ml strawberry flavoured low-fat yoghurt 1 x 250 g tub plain smooth low-fat cottage cheese Directions Place biscuits in a plastic bag and crush with a rolling pin or a small glass. Mix biscuit crumbs with margarine. Press onto the base of a tart dish. Dissolve the jelly powder with 1/2 cup boiling water and allow to cool, but not set. Mix yoghurt and cottage cheese and stir into the cooled jelly. Pour over biscuit crumbs and refrigerate for 3 hours or overnight. Serve cold with fresh fruit Servings Serves 8 19 November 2013 at 20:57 · Like Shenaz Suleman @>-- Farha Essa @>-- ♥: Zebra Mousse Desert White Chocolate Mousse 200g Cadbury Dream white chocolate 125 ml sour cream 250ml fresh cream Method: Melt chocolate and allow to cool a little. Add sour cream and mix well Whip fresh cream and fold in well. Brown Chocolate Mousse 200g Cadbury dairy milk chocolate 125ml sour cream 250ml fresh cream Method: same as above To assemble: Using a fancy dish or bowl, layer mousse alternately; ie: brown; then white; then brown etc; till all is used up. Refrigerate for a short while and decorate as desired......(I grated ToDeck choclate as deco)its Rich n Creamy!!!:) 19 November 2013 at 20:58 · Like Shenaz Suleman @>-- Farha Essa @>-- ♥: Burfee Falooda: 1lt milk 1 cup kilm 1/2 tsp elachi 2 tab custard powder 1 tsp rosewater 1 tin condensed milk 1 tin nestle cream big 3tsp sugar 3 1/2 tsp china grass powder Little pink colouring Add klim, china grass, sugar, and custard powder in 1 cup milk and make a paste Bring the rest of the milk to near boil Add paste to milk just before it hits boil Stir til milk thickens to custardlike appearance Remove from heat Add elachie powder condensed milk, nestle cream, and rosewater Stir well Pour into mold and refridgerate * I used 3/4 tin nestle cream. Added icing sugar ţσ d balance of cream n used ţσ pour over d falooda wen set. 19 November 2013 at 20:58 · Like Shenaz Suleman Hamida group: Strawberry sago dessert 3 quarter cup sago, soak in water for a while. Boil sago with 3 cups water until clear n thick. U can add more water if necessary. Add 3/4 cup sugar and remove from heat. Colour with rose syrup. pour into bowl. Chop strawberries and layer over sago. Custard 1 tin ideal milk 1 cup fresh cream Half litre milk 5-6 Tblsp maizena Boil tog. until thick like custard. Add condense to taste. Pour over berries. Decorate with strawberries or as u like and refrigerate. Njoy... 19 November 2013 at 20:59 · Like Shenaz Suleman Choc Tart Choc Tart 1 tin condensed milk 750ml milk 45ml corn flour 60ml cocoa powder 5ml vanilla essence 2 eggs 45ml butter 1 packet coconut biscuits Method: Reserve 1/2 cup (125 ml) milk and mix the remaining milk with the condensed milk and heat till hot but not boiling. Mix the 1/2 cup (125 ml) milk with the corn flour, cocoa and the eggs and add to the warm milk mixture. Gently heat, stirring all the time till it thickens (about 5 minutes) remove from the heat and add the butter Line a greased pie dish with coconut biscuits then gently spoon the milk filling over biscuits while still hot. Chill till set. 19 November 2013 at 21:05 · Like Shenaz Suleman Chocolate Trifle DOUBLE CHOCOLATE TRIFLE 1 ready made chocolate sponge cake or swissroll 1 ltr custard 1 cup of chocolate nesquick or hot chocolate 1x200gr cadburys chocolate melted and added to 1 tin of Nestles cream 500ml fresh cream whipped with 6 tbsp of icing sugar METHOD. Cut cake or swissroll into thin slices.Heat custard and add Nesquick/hot choc to it.Line the bottom of a glass bowl with a little custard mixture,place slices of cake over,cover cake with fresh cream,dizzle melted chocolate over.Keep layering ending with a layer of fresh cream.Decorate with flake or chocolate curls. 19 November 2013 at 21:05 · Like Shenaz Suleman Coconut Pudding Coconut pudding ....Half litre milk, 1 small nestle cream, 1 tin condensd milk, 2 slices bread, half cup coconut, 2 eggs. Method... add milk condensed milk, eggs and 2 slices bread (remove crust) and coconut spin in multi moulinette for 1 min or less. Bake for abt 30 to 40 min just till firm not brown or hard. When cool beat 1 sml tin nestle cream with fork and pour over. 19 November 2013 at 21:06 · Like Shenaz Suleman Cappucinno Boudoir Log. 250ml fresh cream 1 pkt boudoir biscuits 2 tab castor sugar 1 cup milk 1 tsp coffee essence 1 sml tin nestle cream 100 g dairy milk. Method. Whip cream and sugar till thick. Line a loaf pan with cling wrap. Add coffee essence to milk in a bowl. And stir. Add a layer of fresh cream @ the bottom of loaf tin den dip boudoir in milk and layer. Do a second layer of cream, boudoir and finish wid fresh cream cover wid cling wrap and leave in refrigerator to set for 3 to 4 hrs. Turn out into serving platter and cover wid nestle cream and choclate ganache. And decorate wid cappuccino aero and strawberries. 19 November 2013 at 21:06 · Like Shenaz Suleman TOP DECK DESSERT ---------------------------- 100G DAIRY MILK CHOCOLATE 100 G DREAM CHOCOLATE or MILKY BAR CHOCOLATE 600 ML MILK 2 TSP GHUS POWDER 600ML FRESH CREAM 2.5 TSP COCOA SUGAR TO TASTE Method Dream or milky bar chocolate layer: Melt 300 ml milk with dream chocolate. Remove from heat of the stove. Add 1 teaspoon ghus powder and sugar to taste and bring mixture to a boil stirring every now & again, ensuring not to burn it. Lastly add 300 ml fresh cream & bring to a boil again. Pour into mould & allow to set. Dairy milk layer: When dream layer is set & firm make the chocolate layer. Again melt 300 ml of milk with 100g dairy milk chocolate. Remove from heat of stove & add 1 tsp ghus powder, 2.5 tsp cocoa & sugar to taste. Bring to a boil. Lastly add 300 ml fresh cream and once again bring to a boil. Pour into mould over dream chocolate layer. Allow to set. 19 November 2013 at 21:06 · Like Shenaz Suleman Zebra halwuLike halwa very pretty like layerd circles when cut chinagrass -15gms water -750ml custard pdr(vanilla)-2 table spoons eggs -2 butter -1 heaped tablespoon milk -1/2 cup cocoa pdr -2 tablespoons vanilla extract -2 teaspoons 1 n half cup sugar Method: * Boil the chingrass in water until dissolved well 19 November 2013 at 21:07 · Like Shenaz Suleman Fruit Salad Pops N Caramel Dessert Fruit Salad Ice Pops 1 peach, cut into 1cm slices 2 kiwis, peeled and sliced into 5mm rounds 75g blueberries 110g strawberries, hulled and halved 350-500ml white grape juice Snugly arrange some of each fruit in eight 75g ice lolly moulds. Pour enough juice into each mould to just cover the fruit. Insert sticks and freeze until solid, six hours (or up to two weeks). 19 November 2013 at 21:07 · Like Shenaz Suleman CARAMEL TREND 500ml fresh cream,whip until stiff 4 tbsp cocoa (sifted) 1 tin caramel treat blend caramel and cocoa and quickly mix into the cream Add the following: 1 cup marshmallows, chopped 1 box (18) boudoir biscuit, chopped 2 flakes crumbled ½ slab aero chopped 1 cup pecans chopped Mix everything together Set in a bowl and Allow to set Saajida group: Icecream Ferrero Ice cream: 2lt rich n creamy vanilla 1 big bottle nutella 1 box ferreros 1 slab whole nut Soften ice cream Add nutella Crush ferreros & add to mix Lastly chop up whole nut add to mixture pour into mould & freeze. 19 November 2013 at 21:07 · Like Shenaz Suleman •PEPPERMINT ICE CREAM 500ml ultramel custard 500ml fresh cream, whipped 1 tin caramel treat 3 large peppermint crisps Beat custard and caramel treat until smooth. Fold in peppermint crisp and lastly fresh cream. Mix well. Set into moulds and freeze overnight •BAR ONE ICE CREAM 1L milk 1 tin condensed milk 1 small tin nestle cream 6 bar one chocolates- cut 4 in small pieces & grate 2 Mix 2gether the milk, nestle cream & condensed milk. Beat with egg beater till well combined. Pour out 1 cup of the milk mixture into a thick based pot. Add cut up chocolate pieces. Melt the chocolate in the milk on low heat, do not burn. When chocolate is melted, add back into the milk mixture. Pour mixture into electric blender. Blend for 1min. Leave to cool. Put in mould/ice cream container and freeze 19 November 2013 at 21:08 · Like Shenaz Suleman Milkybar Burfee Falooda Dessert 1 ltre milk 3 tbspns sugar 1 slab of milkybar/dream(I saved sum 4 decorating) 1 tin condense milk(I used half n increased sugar to half a cup) 1 sml tin dessert cream(I saved sum 4 decorating) 4 tblspn klim/nespray(u cud use more) 4 tblspn custard pwd 3 tsp falooda pwd 1 tsp elachi powder essence of yor choice(I used caramel) Make a paste wid 1 cup milk,klim/nespray, custard pwd n falooda pwd. Bring rest of milk,sugar and choc to near boiling point on medium heat den add in paste and stir until custard like mix forms.(Thick jst like custard).I also added a few tblspns coconut to mixture Take of heat and add in elachi,essence condense milk and nestle cream. Mkes 1 big bowl or almost 2dz individual desserts. Decorate as u like.. Allow to cool and refrigerate.I melted sum milkybar choc wit nestle cream n poured over n drizzled melted choc n sprinkled sum grated choc over..Really Divine!...If u want a moussy milkybar dessert then fold in 250ml whipped fresh cream to mixture once cool...also nyc but then its better to serve in individual mini bowls as it might break wen turning over mould... 19 November 2013 at 21:20 · Like Shenaz Suleman Milkybar Burfee Falooda Dessert 1 ltre milk 3 tbspns sugar 1 slab of milkybar/dream(I saved sum 4 decorating) 1 tin condense milk(I used half n increased sugar to half a cup) 1 sml tin dessert cream(I saved sum 4 decorating) 4 tblspn klim/nespray(u cud use more) 4 tblspn custard pwd 3 tsp falooda pwd 1 tsp elachi powder essence of yor choice(I used caramel) Make a paste wid 1 cup milk,klim/nespray, custard pwd n falooda pwd. Bring rest of milk,sugar and choc to near boiling point on medium heat den add in paste and stir until custard like mix forms.(Thick jst like custard).I also added a few tblspns coconut to mixture Take of heat and add in elachi,essence condense milk and nestle cream. Mkes 1 big bowl or almost 2dz individual desserts. Decorate as u like.. Allow to cool and refrigerate.I melted sum milkybar choc wit nestle cream n poured over n drizzled melted choc n sprinkled sum grated choc over..Really Divine!...If u want a moussy milkybar dessert then fold in 250ml whipped fresh cream to mixture once cool...also nyc but then its better to serve in individual mini bowls as it might break wen turning over mould... 19 November 2013 at 21:21 · Like Shenaz Suleman Oreo Pudding recipe.  Ingredients 500 gr oreo cookies (crushed) 300 gr instant chocolate pudding 5 1/2 cups milk 700 gr whipped cream 230 gr cream cheese (softened) 1/2 cup sugar Directions Crush oreos and place in the bottom of a 9X13 baking dish (reserve about half a cup of oreos for toppings). Put cream cheese and sugar in a mixing bowl, and mix until creamy. Add 1/2 cup milk to cream cheese and continue to mix. Add 1 container of whipped cream to cream cheese mixture - mix until smooth and creamy Pour/spoon cream cheese mixture over oreos and spread as carefully as you can. Refridgerate for 30 minutes. In a mixing bowl, put 3 packages of chocolate pudding mix and 5 cups of milk - mix until smooth and pour over cream cheese mixture. Put in the fridge and allow pudding to set (about 30 minutes). Remove from fridge and top with remaining container of whipped cream. Sprinkle reserved oreos over the top - serve or return to fridge until serving time : 19 November 2013 at 21:22 · Like Shenaz Suleman Group Hajra ismail hajat: Oreo Mousse 500ml Fresh Cream 2 Tins Caramel Treat 2 Boxes Black Oreo Biscuits 3-6 Tsp Cocoa (depending on how you want it) 1 200g Top Deck Slab Beat Fresh Cream (for approximately 15 mins) until thick. Beat in Caramel Treat and Cocoa. Crush Oreo Biscuits and put one layer of the biscuits into a bowl, followed by a layer of the mousse. Do this repetitively until you end up with a layer of the mousse on the top. Cover with grated Top Deck. Decorate with Chocolate Flutes / Wafers and Strawberries. Sinfully Delicious! Enjoy 19 November 2013 at 21:22 · Like Shenaz Suleman Pineapple Delight: 1slab cadbury wholenut chocolate roughly chopped. 250ml fresh cream 250ml sour cream ±1 tin condensed milk 280g tin crushed pineapple(squeeze out water) 3tbls icing sugar Beat fresh cream+icing sugar till fluffy. Add sour cream+drained pineapple+condensed milk(to taste). Add chopped chocolate & mix. Pour into desired serving dish. Decorate with fresh cream rossetas + flake chocolate. Put in fridge overnight to set or chill well before serving. Group Hajra ismail hajat: 19 November 2013 at 21:23 · Like Shenaz Suleman Adorable Baby Banoffis 14 oz tin condensed milk 8-12 digestive biscuits 3 bananas Freshly squeezed juice of 1 lemon 8 oz whipped cream Toasted flaked almonds Chocolate curls made from about 6oz chocolate Directions: To make the toffee, put the unopened tin of condensed milk into a saucepan and cover with hot water. Bring to a boil, cover and simmer for 3 hours. Break a biscuit into each glass or bowl. Peel and slice the bananas and toss in the lemon juice. Top with a little toffee. Put a blob of lightly whipped cream in the top. Sprinkle with flaked almonds and decorate with a few chocolate curls. 19 November 2013 at 21:23 · Like Shenaz Suleman Avo custard Liquidize 2 medium sized avos with nestle cream,milk,golden syrup n sugar. Keep this mixture aside. Pour 550ml milk in a pot, add abt 3 n half TBSP custard powder n sugar to taste. Whisk until starts boiling and thickens. Mix avo n custard mixture well. Refrigerate Sprinkle white choc curls n serve Shenaaz dubai: Pina colada 1 tin coconut cream 1 tin crushed pineapple 1 lt liqui-fruit summer pine 1/2 cup sugar 1 & 1/2 lt vanilla ice cream Ice Milk Ice cubes Method Bring the sugar and coconut cream to a boil and set aside to cool. Mix the coconut cream, crushed pineapple and juice. Blend a little at a time with ice cream and ice cubes. Add milk only if needed to blend. Serve cold. 19 November 2013 at 21:23 · Like Shenaz Suleman Passion fruit falooda. 2cups water. 1/2 tsp china grass powder. Half cup sugar. 1/2 tsp lemon juice. 1/4 tsp egg yellow color. Boil all 2ghtr ₪ add 1 tin granadilla pulp ₪ set in bowls. Falooda: 2cups milk. 1/2 tsp china grass pwdr. 1 tsp corn flour. 1 tsp custard pwdr. Mix da 3 pwdr in water ₪ add 2 da milk ₪ boil. Den add half tin condensd milk ₪ 1 sml tin nestle cream ₪ mix ₪ pour over da water falooda 19 November 2013 at 21:29 · Like Shenaz Suleman ALMOND KULFI ICE CREAM. 2 cups skim milk. 1 cup milk powder. ½ cup evaporated milk. 1tblsp custard powder. ½ cup condensed milk. ½ cup almonds..finely ground. 1 tsp vanilla. Mix milk powder and custard powder with milk to dissolve..pour into a saucepan and stir on low heat until thickens..add rest of ingred..allow to cool..place in ice-cream machine.. Or place in moulds...allow 2 freeze... . •. • 19 November 2013 at 21:29 · Like Shenaz Suleman ••. RICH PUDDING 3 slices white bread ¾ litre milk 3 eggs 1 tin condensed milk.. 1 tin nestle cream ½ tsp vanilla ½ tsp elachi powder soak bread pieces in milk for 1 hour..whisk in eggs..condensed milk and half tin cream. Pour into pyrex and bake at 180 until golden and firm....allow to cool and refrigerate..spread the other half tin cream and sprinkle with ½ cup toasted coconut..garnish with silvered almonds. 19 November 2013 at 21:30 · Like Shenaz Suleman Hajra ismail hajat: Tapioca Pudding Ingredients ½ cup small pearl tapioca - 3 cups full cream milk or skim milk with cream added - ¼ tsp salt - 2 eggs - ½ cup sugar - ½ tsp vanilla. Method Combine tapioca, milk and salt in pan on medium heat. Stir until boiling. Simmer for 5 minutes uncovered at the lowest possible heat adding sugar gradually. Beat eggs in a separate bowl and mix a little of the tapioca mixture very slowly to equalize the temperature. Return eggs to the pot with the tapioca and bring to the boil. Stir for 3 minutes more over lowest possible heat. Stir constantly, you may cook a little longer than 3 mins if needed to get a nice thick pudding consistency. Cool for 15 minutes add vanilla. Serve either warm or chilled. •—★—•♥•——•♥•—★—•♥•——• 19 November 2013 at 21:30 · Like Shenaz Suleman •♥•——•♥•—★—• Easy Chocolate Mousse 300ml cream 1 Tbsp halaal gelatine 175g Palin chocolate 4 ice cubes 175ml milk 60g castor sugar Method: Pour milk in pan, add chocolate and gelatine, bring to boil. Pour hot mixture into blender and add the rest of the ingredients, blend for 5 minutes. Pour into bowls and refrigerated for 4 hours or Group Hajra ismail hajat: Romany creams dessert. box romany creams 2 * 100g slabs plain choc 1 cup milk 1 fresh cream 1 packet pink n white marshmallows(150g) 70ml melted butter Smash the romany creams to bits, mix wit da melted butter...make a base in a pie dish. Put the milk in a saucepan on low heat with da marshmallows...mix till da marshes melt completely....den add da choccies n let dat melt completely n mix. Leave aside to cool slightly. Whip da cream n mix wit da slightly cold mixtur....pour in2 da base u made!!! Once set break a flake on it if u want to.. 19 November 2013 at 21:31 · Like Shenaz Suleman Aero chocolate mint pudding. 1 small tin nestle cream. 1|2 tin condensed milk. 1/4 cup lemon juice. 1 pkt choc chip cookies. 3/4 slab aero chocolate grated. 1|2 mug hot chocolate. Aero chocolate to decorate. Fresh cream. 1/2 cup chopped pista Peppermint essence & green colour. Method. Whisk nestle cream and lemon juice. Add in condensed milk. Leave aside. Dip biscuits in hot chocolate & lay in a dish. Pour the nestle cream mix on top.Leave to set. Beat fresh cream with peppermint essence & green food color, mix well then add grated Aero and pista. Mix and pour on top. Decorate with grated aero chocolate.To make a more Chocolatey taste... Add in 1tsp cocoa in the nestle cream & condensed milk mixture. Group Hajra ismail hajat: 19 November 2013 at 21:31 · Like Shenaz Suleman Rolo brownie Trifles FOR THE BROWNIES 1/3 cup cocoa powder 1/2 cup flour 1/4 teaspoon baking powder 1/2 cup butter 1 cup sugar 2 eggs 1 teaspoon vanilla 2 rolls of Rolos (about 18 candies), quartered, Preheat oven to 180 degrees. Grease baking dish. Mix cocoa powder, flour and baking powder. In a pot melt the butter remove from heat and whisk in the sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Whisk in the dry ingredients until combined and pour the batter into the prepared pan. Evenly distribute the Rolos over the top of the batter. Bake for 30 – 35 minutes. Allow brownies to cool completely before serving or cutting into bite sized pieces. FOR THE CARAMEL 1 cup sugar 1/4 cup water 1/2 cup cream 1 tablespoon golden syryp 2 tablespoons butter Place the sugar, water, and syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color, about 10 minutes. Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly. Once combined, add the butter and continue stirring until both are completely melted and combined. Cool to room temperature before using. FOR THE WHIPPED CREAM 2 cups cream 3 T sugar 2 tablespoons cocoa powder 1 teaspoon vanilla Beat together. refrigerate until ready to use. Assemble trifles: Layer the bottom of your trifle dish with whipped cream, cover with a layer of bite sized brownie pieces, drizzle with caramel, and repeat until the bowl is filled and you’ve used all of your ingredients. Garnish with chopped Rolos, more caramel, and whole Rolos on top Group Hajra ismail hajat: 19 November 2013 at 21:32 · Like · 1 Shenaz Suleman Litchi Mousse Ingredients : 450 g litchi 130 ml double cream 90 g castor sugar 15 g gelatine 3 eggs 2 tbsp castor sugar juice of ½ lemon 2 tbsp water For garnish : 115 ml - 125 ml double cream castor sugar to sweeten Method : Slice the litchis, add castor sugar and stew them over a slow fire, until soft and pulpy. Strain and cool. Whisk eggs and sugar together in a basin over hot water. Continue beating until the mixture is thick enough to hold its shape. Soak the gelatine in lemon juice and water and dissolve it over gentle heat. Lightly whip the cream until it is exactly the same consistency as the egg and sugar mixture. To the egg mixture add half of the litchi puree, gelatine and cream and fold together quickly but lightly. Stir the mixture over ice until it begins to thicken, then pour it into a glass bowl. Let it set in a refrigerate before serving, spoon the remaining puree over the top. To garnish Whip and sweeten extra cream and pipe it in a lattice over the top. 19 November 2013 at 22:19 · Like Shenaz Suleman AERO DESSERT 2 small tin Nestle Cream 1 tin condensed milk 2 packs Double CHOC CHIP COOKIES 1 big bar AERO CHOCOLATE 1 MUG HOT CHOCOLATE METHOD:Mix da cream n condensed milk(with da whisker),in a seperate bowl pour hot-chocolate n dip biscuits into da hot-choc,make 1 layer with biscuits in da dish,put half of the cream mixture over biscuits,then make another layer of biscuits (dip in hot-choc)n lay it on top of the cream.Now add the remaining hot-choc in the remaining cream,mix it well,pour the rest of the cream on the biscuits.Add grated AERO on top.COVER IT WITH GRATED AERO. 19 November 2013 at 22:23 · Like Shenaz Suleman BAR ONE DESERT 1 sponge cake 8 barones 1 cup milk 1 tin freshcream cut the cake in half like a sandwich and lay in a deep pyrex dish melt the barone and add 3/4 of it to beated fresh cream,spread in between and top of the cake.Boil milk add the other melted barone cook til thick pour sauce over the cake decorate as desired umme-abdullah27-07501: bread pudding. 8 slices bread cut into quarters,1 tin condensed milk,1 tin ideal milk,2 cups fresh milk,6 eggs,2 tsp vanilla eseence.method,beat eggs in a bowl,add condensed milk,and ideal milk and beat altogether,add bread slices,and vanilla essence,pour into greased ovenproof pudding dish,bake in hot oven at 180 c for 30 minutes and serve hot 19 November 2013 at 22:24 · Like Shenaz Suleman Falooda 1ltr milk. 1 1/2tsp falooda pwd. Rose syrup 4 colour(add enuff to make nyc rosy colour). Boil together.Add 1 tin condensed milk and 1 tin nestle cream. Beat wit beater till frothy.Fill into bowls and decorate as desired!Enjoy umme-abdullah27-07501: China grass delite - beat a ltr of sweetened fresh cream till semi stiff and add a can of fruit cocktail minus d water. Add 4. Slices of bread inners cut in squares. With the syrup of d fruit cocktail cook a stiff halwo like we do 4 sherbet. Once set grate and add to the Cream . Set in ur dish leavin a littl aside. Add pink color and create a marble effect as we do 4 cakes. Deco wit sum grated halwo and if u want flake. Serv well chilled. 19 November 2013 at 22:24 · Like Shenaz Suleman Ferrero dessert Ingredients: 1 caramel treat 1 250ml fresh cream 22 ferrero rochers (comes in a tin of 22) 2 Ferrero Duplo chocolate bars 2 tsp cocoa Nutella Method: 1. Beat fresh cream till smooth and almost stiff. 2. Beat caramel treat with cocoa. 3. Mix the two mixtures together till smooth. 4. Add three tablespoons of nutella to the mixture and fold in with a fork. Do not beat. 5. Crush 18 ferreros in to pieces and mix with the mousse you made and set aside. 6. Melt 3 tablespoons of nutella in microwave for about 20 seconds. Drizzle some on the bottom of your dessert bowl. 7. Put one layer of mousse and drizzle nutella over. Continue layering with mouse on top. 8. Break duplo in to 3 pieces that it comes in. Decorate with duplo and remaining ferreros. Rafaello Mousse 500 ml fresh cream 200g milkybar 1 box white chockits - process half and slice half 9 rafaello chocolate - cut 6 into quarters and cut 3 into halves for decoration 4 eggs - seperated 2 tab vanila essence Melt choc and set aside Beat yolks with whisk in a big bowl n add vanilla essence n set aside Beat whites stiff n set aside Beat cream stiff n set aside Pour choc over yolks and mix well Fold in the cream Fold in the whites Gently mix in the rafaellos and biscuits Transfer into serving bowl Decorate using the rafaellos set aside for decor Chill for ? 6 hrs to set Enjoy Flake Pudding. 1/2 litre milk. 21/4 Tablespoons Taystee wheat. 3 Tablespoon Sugar. 1 Egg. 1/4 teaspoon vanilla essence. Method. Put first 4 ingredients ιи ∂ saucepan ŋ place σи stove to boil. Stir occasionally. When slightly thick, remove from stove, α∂∂ beaten egg ŋ essence. Pour in2 ∂ pyrex rectangle dish, place ιи preheated oven αт 100 until ∂ membrane forms, 6-8 mins. Remove, cool, ref. Dec with nestle cream sweetened wit ∂ little condense milk. Sprinkle flake choc over ŋ serve.njoy:p (Zeenat) 19 November 2013 at 22:25 · Like Shenaz Suleman Shenaz Suleman : Bounty ICECREAM BARS Ingredients Chilled evaporated milk ½ tin Condensed milk ½ tin ... Melted chocolate ½ cup Desiccated coconut ½ cup Fresh cream whipped 1 ½ cup Vanilla essence ½ tsp Method Beat ½ tin chilled evaporated milk till thick and fluffy, add ½ tsp vanilla essence and ½ tin condensed milk, fold in ½ cup coconut and 1 ½ cup whipped cream, freeze in an air tight container till semi set, remove from freezer and slowly fold in the ½ cup melted chocolate in different places, freeze again till set...abt 7 to 8 hrs or preferrably over night. take it out n cut in to mini size bars....n throw them back in freezer again.now line a tray with parchment or wax paper...then take out the bar in small batches from freezer n coat them in chocolate by using fork or hands.i coated the bars in hersheys magic shell chocolate coating or u can use any brand magic shell coating like smuckers.coat them one by one n place on parchment paper....freeze again until coating set......enjoy 19 November 2013 at 22:26 · Like Shenaz Suleman 3 - Layer Ice - Cream 2l vanilla icecream softened. Divide into 3 portions, in one portion grate wholenut n crush about 6 tennis biscuits. Put at the bottom of a jelly ring mould. Put in freezer to set. Next portion put little strong black coffee n fine coconut. Pour onto fist layer. Set again in freezer. Next portion u can take carnation caramel treat n swirl in icecream. N put in mould. Put in freezer to set again. When ready to serve unmould. U can decorate with fruit or leave as is cos the wholenut in the 1st layer sings to the bottom n looks pretty. Also if u want beat 1 fresh cream with little icing sugar n add to icecream first then divide into portion. It adds abit more barkat. But I always skip that step. 20 November 2013 at 06:14 · Like Shenaz Suleman Philadelphia Cream Cheese Dessert Ingredients 2 tubs of Philadelphia cream cheese 1 tin of condensed milk... 250 ml fresh cream 1.5 or 2 large tins of fruit cocktail Pecan nuts (optional) Method -Mix first 3 ingredients well until smooth. -Add in fruit cocktail. -Gradually add in the syrup from the canned fruit, until you have a preferred consistency (not too thin) -Gently mix well together. -Chill well. Sprinkle chopped almonds or walnuts before serving 20 November 2013 at 06:17 · Like Shenaz Suleman - Pista Almond Ice-Cream: - 50 G Diced Almonds - 100 G Pistachio Nuts - 60 Ml Cornflour - 1 Teaspoon Fine Elachi - 1 Pinch Saffron - 1 Can Lite Ideal Milk - 1 Can (397G) Condensed Milk - 1 Can (310G) Dessert Cream - 1 Drop Green Food Colouring Method: Roast Nuts Lightly And Allow To Cool. Use 1/2 Cup Ideal Milk To Make Ά̲̣ Paste with The Maizena. Bring Remaining Ideal Milk, Elachi And Saffron To Boil. Add Maizena Mixture And Stir Continuously Until Mixture Thickens. Remove From Heat And Using A Hand Beater, Whip In Condensed Milk, Nuts, Colouring And Dessert Cream Until Mixture Is Completely Smooth And Lump Free. To Make It Really Creamy, Place It In The Freezer And Beat It Very Well Every 30 Mins And Repeat About 4 Times. After The Above Procedure, Pour The Mixture Into A Rectangular Dish or A Loaf Pan Lined with Cling Wrap Plastic And Freeze Until Set (About 4-5 Hours). Serve with A Combination Of Thinly Sliced Fresh Fruit, For Example: Pineapple, Apple And Orange. Coconut Ice-Cream: - 00 G Can Evaporated Milk - 400 G Can Condensed Milk - 400 G Can Coconut Milk - 5 Ml Grated Nutmeg - 100 G Desiccated or Fresh Grated Coconut * Mix All The Ingredients Besides The Desiccated Coconut Into A Plastic Freezer Container (About A 2 Litre Container). Freeze Till Ice Crystals Form on The Edge Of The Container +/- 2 Hours). Remove And Beat with An Electric or Hand Held Beater Till The Mixture Doubles In Volume. Add The Desiccated or Fresh Coconut, Freeze Until Firm. Serve In Scoops with Shreds If Fresh Coconut. A Refreshing Variation Is To Serve with Some Lime Syrup At The Bottom Of The Bowl & Some Lime Zest. 20 November 2013 at 06:18 · Like · 1 Shenaz Suleman Peppermint Crisp Falooda Dessert: 1lıtre mılk 2 tsp falooda powder 3 tblsp peppermint crisp ıcecream 1 tın nestle cream 1 tın condense mılk 1 tsp peppermint essence A few drops green colourıng Boıl milk & falooda powder. Pour out ın a dısh add the rest of the ingredients & beat pour into a mould & set turn out onto a plate. Decorate wıth whıpped fresh cream & grated peppermınt crısp. 20 November 2013 at 06:19 · Like Shenaz Suleman ~Italian Tiramisu Cake.from another group. Ingredients cake: 2cups. chocolate chips 1 cup unsalted butter, softened 1 cup sugar 4 whole eggs 4 egg whites 1 cup cake flour For the Mascarpone Topping 1 cup mascarpone cheese, at room temperature 1 cup plain smooth cream cheese, softened 1/4 cup sugar 4 egg whites 2 teaspoons pure vanilla extract 1 package Boudoir Biscuits 1 cup strong brewed coffee cocoa powder for garnish Preheat oven to 175°c. In a large microwave-safe bowl, melt the chocolate. Stir until smooth and let cool for a few minutes. Line a 9x13 baking dish with grease proof paper. Add the chocolate to a mixing bowl, beat in the butter and then the sugar, 4 eggs, and 4 egg whites. Add in the flour and continue mixing on low speed until just combined. Pour the cake batter into the baking dish. Layer the biscuits upside down on top of the cake batter, slightly pushing down to keep in place. Using a pastry brush, brush the coffee over the biscuits until they are well saturated. In another bowl, mix together the mascarpone cheese, cream cheese, sugar, 4 egg whites, and the vanilla extract. Gently spread the mixture over the ladyfingers. Bake for 45-50 minutes or until the center is almost set. Let cool completely. Sift cocoa powder over top. 20 November 2013 at 06:52 · Like Shenaz Suleman Vanilla Custard Ice Cream 8 cups milk, divided 6 eggs, separated 3 sugar, divided 3 tablespoons cornstarch 1/4 teaspoon salt 2 teaspoons vanilla extract 2 cups whipping cream Maraschino cherries, optional In a large saucepan, bring 6 cups milk to a boil over medium heat and set aside. In a mixing bowl, beat egg yolks; add remaining milk and mix well. Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside. Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturers directions. Garnish with cherries if desired. Yield: 3-1/2 quartsBurfee Ice Cream (masterchef) 2cups full cream milk: 1 cup klim : 1 Tbsp cornflour : half cup icing sugar : half cup fresh cream : 3Tbsp burfee,elachi powder Mix1 cup milk,klim n cornflour until smooth. Combine othr milk wid icing sugr,elachie,burfee, n bring to boil. Simmer 5/7 minutes n add milk mix. Simmer till bak of metal spoon is coated. Cool completely. Add cream n mix. Pour into shallow container,cover n freeze till almost set. Divide into 2 batches n churn in icecream machine or by hand blender till smooth. Freeze till firm. Enjoy. •KULFI ICE CREAM 1 litre milk, 1 small tin nestle cream, 1 tin condensed milk, 2 tbsp nespray, 2 tsp maziena, 1/4 cup ground pista & 1/2 tsp elachi. Method: Boil milk on low heat, stirring constantly, until milk is reduced to 1/4 litre. Than add nespray, and maziena mixed with a little water. Remove from heat and leave to cool. Add the cream, condensed milk, elachi and pistas to the mixture. Pour into metal moulds and freeze overnight. Serve chilled. CRUNCHIE ICE CREAM. 2litres vanila ice cream. 200gpkt ginger biscuits. 4x40g crunchie chocolate bars. 1/2 cup peanuts. 1/4 cup mini chocolate chip. METHOD. Line a 24 x 24cm square cake pan pan with plastic. Crush biscuits coarsely , chop chocolate finely and chop peanuts coarsely. Mix all ingrdients together in large bowl. Fill ice cream in prepared pan. Freeze for 2-3 hours. Divide ice cream into 3cm cubes. Leave in pan and freeze overnight. Cut into 3cm cubes and serve. Serves 10-12.Homemade Ice Cream recipe Ingredients 2 eggs separated 1 tin condensed milk 500ml full cream 1teasp vanilla essence, (or any flavor of your choice) Directions You will need three large bowls In the 1st bowl : Place whites of eggs careful not to get any yolk in mix, whisk until stiff and forms peaks. Make sure your whisk is clean when whisking egg whites, no cream or yolk on it or whites will not whisk up. In the 2nd bowl : Pour 500ml cream, whisk till stiff and fluffy stands in peaks In the 3rd bowl : Put egg yolks, tin condensed milk, and vanilla essence. Beat together. Fold all ingredients together in one of the bowls , making sure that well mixed. Freeze, and there you have it the most delicious ice cream Try mixing in some strawberry pulp for a delicious variant Bubblegum ice-cream::bubble gum icecream 1 1/2 cups heavy cream 1 cup whole milk (or less to lighten it up),5 eggs,2/3-1 cup sugar 70 grams bubble gum (10 large old fashion pieces like malabars), chopped Optional pink or red food dye.INSTRUCTIONS Mix cream and milk in a saucepan. Bring it to a boil, and then remove from heat. Add chopped bubble gum to the dairy mixture, and let it stand for 10 minutes (or longer for a stronger flavor) to let the flavor seep in. about an hour ago · Like Drain the mixture into a medium bowl, and discard bubble gum. Combine the eggs and sugar until fluffy, and then Drain the mixture into a medium bowl, and discard bubble gum. Combine the eggs and sugar until fluffy, and then beat into dairy mixture.Heat mixture on stove until it reaches 100 degrees or thickens to a certain degree.Stir CONSTANTLY to prevent boiling.If using food dye, add desired amount at this time. I recommend that you use a slight amount to get a ale pink color. Cool the mixture (preferably very cold) and add to your home ice cream maker (which as you know should be pre-frozen) and let run for approx. 25 minutes, or until done. Scoop the ice cream into a freezer-safe container. For serving, let sit out for a bit to let it soften, but not too long. This will ensure that the ice cream will not freeze your taste buds, thus detracting from the delicious taste. Serve in cones, and with rainbow sprinkles if you like. CHOCOLATE ICE CREAM Ingredients: • 4 ounces Unsweetened Chocolate • 1¼ cup Milk • 2 Eggs (lightly beaten) • 1 cup Sugar • 1 cup Cream • 1 pinch of Salt • 1 tsp Pure Vanilla Extract • ½ cup Milk How to make Chocolate Ice Cream: •Place the chocolate in a saucepan, over low heat. •Melt the chocolate and heat milk in another saucepan, over low heat. •Slowly, stir the milk into the melted chocolate. •Be careful to stir in milk gradually or else, the chocolate will clump and you will find it difficult to break it down. •Continue stirring, until the mixture is smooth and thick. •Beat sugar into eggs in a bowl. •Gradually stir in the chocolate mixture into the eggs. •Add cream, salt, vanilla and half cup milk. Mix well and cool. •Pour the contents into an ice-cream maker and freeze for at least 3 hours. (y)»̶̲̥̅̊(̥̊♡̷̬̩̃̊ṁ̭̥̈̅̄A̶̲̥̅̊Ş̲̣̥Tƹ̵̭̌я̩̥̊©ђє₣♡̷̬̩̃̊)̥̊«̶̲̅~o) ♏รŦЭЯ¢ЋЭƑ Copyright Reserved (y)»̶̲̥̅̊(̥̊♡̷̬̩̃̊ṁ̭̥̈̅̄A̶̲̥̅̊Ş̲̣̥Tƹ̵̭̌я̩̥̊©ђє₣♡̷̬̩̃̊)̥̊«̶̲̅~o) Я̩̥ain bow kulfi 4 litres milk 2 liters ml fresh cream Red pink food colours Kesar pista badaam cashews fresh coconut grated Rose essence Elaichi ∕̴Ɩηϑ jaifur powders 4 tcups Sugar Method heat milk add. cupssugar stirring continuously add 3 pinches each eleaichi jaifer ∕̴Ɩηϑ wen boiled switch off leave tọ̥ (•͡.̮ •͡)cool(•͡.̮ •͡). Den тά̯͡к̲є̲ fresh cream ßєατ ι̥η åℓℓ wiv milk separte 3 portions ọ̥ηǝ•┅┈☉№Ƹ̵̭̌ Whitє̲̣̣̣̥, ọ̥ηǝ•┅┈☉№Ƹ̵̭̌ pink whι̥ch ¥o̶̲̥̅̊ϋ put rose syrup ∕̴Ɩηϑ 1 tsp rose essence ∕̴Ɩηϑ ọ̥ηǝ•┅┈☉№Ƹ̵̭̌ green н̣̇ε̲̣яε̲̣ ¥o̶̲̥̅̊ϋ put little green food colour ∕̴Ɩηϑ almond essensce 1 tsp ¥o̶̲̥̅̊ϋ Caη put ι̥η diffrent moulds £ɪ̣̝̇K̶̲̅έ shown я̤̣̈̇ freeze each layer separately ∕̴Ɩηϑ garnish ωι†ђ nuts ∕̴Ɩηϑ kesar as per ur τп̵ƨτε enjoy я̤̣̈̇ mά̯͡к̲є̲ ọ̥ηǝ colour whι̥ch ε√εя way ¥o̶̲̥̅̊ϋ £ɪ̣̝̇K̶̲̅έ Turkish Delight Dessert. 1 liter Milk. 1 1/4 tsp China grass. 1/2 cup Vermicelli. 1/2 cup Coconut. Boil all together, when thick add condensed milk to sweeten & boil. Remove from stove. Add elachi, rose water & 1/2 tin nestle cream. Beat well & pour in a bowl. Put in fridge until it sets. BOIL: 2 cups water. 1 tsp china grass. 1/2 cup sugar. Add rose water & red color. Pour slowly over set milk falooda. Allow 2 set, then spread the rest of the nestle cream, & sprinkle
Posted on: Sun, 19 Jan 2014 03:51:26 +0000
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