Strawberry and Fennel Sorbet

I made this sorbet to use the Fennel fronds from my backyard. I gotta say the marriage between strawberry and fennel works really well. Fennel gives a fresh note and mild liquorice flavor to this sorbet. I believe that we eat with our eyes first. The bright red color from strawberries looks so beautiful. It would be a delicious treat when weather warms up. 

This is a simple freezer sorbet. I don't even have an ice cream machine at home. I am stopping myself from buying one because I think if I own it, I will end up making ice cream everyday :) Anyhow the point is, there is no need of ice cream machine to make this sorbet. 

For adult only version, add a dash of rum to get that daiquiri flavor.

What you need:

2 1/2 cups fresh or frozen strawberries

1/2 cup finely chopped fennel leaves

1/3 cup water

3 tbsp sugar ( I don't like mine too sweet, increase to 1/4th or 1/3rd cup based on your taste)

Steps to follow:

1. Heat water and sugar together, just until sugar melts
2. If using frozen strawberries, thaw them for a while. Blend strawberries, fennel leaves and sugar water together
3. Pour this mixture in a bowl. Cover and freeze it
4. Take the mixture out in couple hours, blend again and pop it back into the freezer. Repeat this twice to get a smoother sorbet. 
5. Scoop it in a serving bowl and enjoy

Mango Mousse Pie

Just before the holidays, my colleague Usha got this delicious and mouth watering Mango Mousse pie for a team potluck.  It was love at first sight for me :) and I couldn't keep my eyes off. It looks beautiful and just melts in your mouth.
Since I never tried any mousse recipe, I assumed it will be a time consuming process. Anyhow, I wanted to give it a try as the taste was so much worth the effort. When Usha sent me the recipe, I was so surprised at the short list of ingredients and how easy it is to put together. I made it thrice so far and every time it comes out great. This pie can be decorated with drizzle of melted chocolate or a dollop of whipped cream with fresh mango pieces or maraschino cherry.
After our New year's party at home, I made this mango pie to give it to our neighbor as a thanks for not complaining about the noise and he loved it. It makes a perfect gift for anyone.

What you need:
(makes one 8 inches pie)
(use dry ingredients measuring cups)

Unflavored gelatin - 2 Envelopes
Regular Cream cheese - 4 oz
Whipped cream - 1 cups
Mango pulp - 1 1/2 cups
sugar - 1/4 cup (add to your taste and also according to how sweet mango pulp is)
Hot water - 1 1/2 cups
2 Pre-baked 8 inches pie shells (I used the store bought ones with graham cracker crust)

Steps to follow:

1. Dissolve gelatin in hot water
2. Add the gelatin mixture into a blender along with cream cheese, whipped cream, mango pulp and sugar
3. Blend until everything incorporate
4. Pour the mixture into the pie shell
5. Refrigerate the pie to set for at least 3-4 hrs. Best if set overnight

Instead of pie shell, this mousse mixture can also be poured into a glass dish to set and cut into desired shapes.

Happy Deepavali

This festival of lights is celebrated through out India and overseas. I remember growing up,  my Mom would start the preparation days ahead with cleaning home, shopping new dresses for us, making delicious sweets and savory items. Sweets are the best part I would look forward to J. Here in US, if the festival falls on a busy schedule weekday it's difficult to make all arrangements. In such case my go to items are these easy, breezy Peda and Kalakand made using microwave. I totally forgot where I picked up these recipes couple of years ago, but you can find many variations on internet.

I place these peda and kalakand pieces in muffin paper cups for easy pick up and neat look. Arrange them on a tray, wrap it with plastic sheet and they are ready for gifting.

Peda-
What you need:

1/2 cup (1 stick) unsalted butter

14 oz condensed milk

2 cups dry non-fat milk powder

Pinch of cardamom (elaichi) powder 

Steps to Follow:

1. Add butter in a microwaveable bowl and heat for a minute or so to completely melt it.
2. Add condensed milk to melted butter, stir and microwave it for one and half minute. Then add milk powder, mix everything and keep microwaving it for 2 minutes intervals (keep stirring every time you take it out) until it comes together like a dough. The color of the mixture changes to ivory white.
3. Add cardamom powder, stir and let it cool until you can handle.
4. Scoop small amount of dough and make it in flat disks or any desired shape.

Kalakand-
What you need:

2 tbsp (1/4 stick) unsalted butter

14 oz condensed milk
15 oz ricotta cheese

Pinch of cardamom (elaichi) powder 
Chopped almonds and Pistachios to garnish
Additional butter to grease a plate

Steps to Follow:

1. Add butter in a microwaveable bowl and heat for a 30 seconds to completely melt it.
2. Add condensed milk to melted butter, stir and microwave it for one and half minute
3. Then add ricotta cheese, mix everything and keep microwaving it for 2 minutes intervals (keep stirring every time you take it out).
5. This will take little longer than peda (approximately 8 intervals). The mixture should turn a very light brown color and not watery (you will know when it’s ready 
6. J)
7. Add cardamom powder and stir.
8. Grease a plate with butter, pour the mixture on it and spread with a spatula to make an even layer of probably half inch thickness.
9.  Top it will almonds and pistachio pieces. Let it cool and cut it to any desired shape.