Trifle Cups by chef Shireen Anwar

Ingredients
Red jelly                      1 packet
Green jelly                   1 packet
Yellow jelly                  1 packet
Vanilla custard           3 cups
Fruit cocktail                1 medium can
Cake Rusk                  125 gm
Fresh cream               200 gm
Strawberry sauce       as required

Ingredients for Custard
Milk                                      3 cup
Sugar                                  4 tbsp
Vanilla custard powder    2 tbsp


Method:
-        Dissolve all the 3 jellies separately in 1 cup of water each, cook and set till firm, cut into cubes and keep aside.
-       Coarsely chopped 125gm cake Rusk and place into base of individual cups, sprinkle with fruit syrup, spread with fruit cocktail, pour custard then jelly cubes, then custard, refrigerate till chilled.
-       Decorate with fresh cream and strawberry sauce.

Method for Custard

Boil milk, add sugar and vanilla custard powder, cook till thickens, remove from fire and keep it aside. 

Lab e Shireen by Chef Shireen Anwer

Ingredients 
Milk                                                                8 cup
Sugar                                                            12 tbsp
Sliced pistachios                                        2 -3 tbsp
Strawberry jelly                                            1 pack set in 1 cup of water
Pineapple tit bits                                         1 tin (without syrup)
Gulab Sharbat                                             4 tbsp mix with 1/2 cup of cold milk
Cream                                                           2 packets
Strawberry custard powder                       3 tbsp dissolved in 1/4 cup of cold milk
Handful of colored vermicelli (siwaiyan)

Method:

-       Cook strawberry jelly, set it and cut in cubes. Boil milk and sugar. Add dissolved custard powder stirring till milk thickens.

-       Add colored vermicelli. Cook till done.

-       Remove, cool custard completely. Add in cream. Mix it well; also fold in the pine apple pieces, pistachios and set jelly cubes. Lastly fold in gulab sharbat mixture. Serve very chilled.

Chocolate Soufflé by Chef Shireen Anwer

Ingredients:
Eggs                                        4
Sugar                                       3 + 3 ounce
Fresh cream (whipped)       8 ounces
Milk                                           1 cup
Water                                       1/4 cup
Cocoa powder                        1 tbsp heaped
Vanilla essence                      1/2 tsp
Gelatin powder                       2 tbsp

Method:

-       In a pan mix  egg yolks with 3 ounces of sugar, cocoa powder and 1 cup milk, cook over low flame, stirring continuously till the mixture is thick,

-       Remove from flame, add in dissolved gelatin and vanilla essence,

-       Now beat egg white with reaming 3 ounces of sugar till fluffy and stiff  and very lightly fold in the chocolate custard, also fold in whipped cream, mix all very lightly (do not use beater, use wooden spoon or spatula)

-       Set in a mold (plastic bowl) for 2 hours in freezer. Remove in a serving platter, decorate with fresh cream.

Strawberry charlotte by Chef Shireen anwar

Ingredients:

Swiss rolls                          (refer to the recipe of swiss roll by chef shireen anwar)

Egg yolks                             2

Corn flour                             1 tbsp

Milk                                       3/4 cup

Sugar                                   3 ounce (6 tbsp)

Strawberry                           1 cup

Fresh cream (whipped)    2 cup

Gelatin powder                   1 tbsp

Vanilla essence                 1/2 tsp

Method:

-       Take a transparent bowl , grease it very well then arrange the swiss roll pieces in this bowl, cover the whole bowl, and arrange in such a manner that the pieces get stick to each other. Soak the cake with syrup; keep in the fridge till you prepare the filling.

-       Take egg yolks in a pan, add corn flour, milk and sugar and whisk it, then place the pan on low flame to cook custard, continuously whisk it other wise the custard will curdle because of eggs yolks. When it starts to get thick turn of the flame.  Add vanilla essence, dissolve gelatin with 1/4 cup water and add to the custard, beat 1 cup cream and add to the cooled custard.

-       Fill the mold (bowl in which swiss rolls are set), chill it till it is set and firm.

-       Dip the mold in hot water, quickly turn over in a serving plate. Garnish with 1 cup whipped cream and strawberries.

Coffee and cream sweet dish

Ingredients:

Rusk biscuits (Paapay)              8,10

Milk                                         1 Mug

Coffee                                      1 tsp

Sugar                                       6 tbsp

Tetra pack Cream                     1 packet

Method:

Mix sugar and coffee in milk and heat a little bit, so that sugar mixes well, then dip Rusk biscuit one by one and place them in a tray like forming a complete layer of it.

Then mix sugar(as required) in cream and beat it, then place this cream on top of that rusk biscuit layer, in the same manner again place rusk biscuit(dipped in coffee milk)  and then cream layer. You can make as many layers as you want (when I tried this recipe I made two layers).

Then on top layer sprinkle some coffee or spread some chocolate sauce.Place it in freezer so that it get stiff and pieces (if cut) can come out smoothly.

Cake jelly

Ingredients:

Milk                                                      1 liter

Sponge cake                                         1 (small size) (cut thin slices)

sponge cake

Custard powder (vanilla flavor)                  4 tbsp (flat)

Sugar                                                    6 tbsp

Crystal jelly                                           1 packet

(strawberry flavor)                                  

Fruits                                                    as required

(banana, apple, pineapple, grapes)

Method:

 -        Heat milk in a wok and add sugar in it and cook for some time. Then add custard powder.

-         Then in one dish place all the slices of sponge cake like forming a layer of cake. Cut small pieces of all fruits, then spread them over cake layer. Now pour custard on it forming a layer of custard. Then keep it in fridge so that it gets set.

-         In the mean time prepare crystal jelly. Then take out your dish and pour the crystal jelly over the custard forming a layer of red crystal jelly. (Your crystal jelly should not be hot) then again keep it in fridge, enjoy this delicious sweet dish chilled.

Ras Malai Recipe

Ingredients:

Milk Powder                             1 cup

Milk                                         1 liter

Baking powder                          1 tsp (full)

Egg                                          1

Cardamom seeds (Elaichi)          3 or 4

Sugar                                        6 tbsp

Almonds and pistachio               2 tbsp (cut slices)

Method:

-         Mix baking powder in Milk powder, mix it well.

-         Then add 1 egg and mix everything well you should get one whole sticky and soft dough, then make small smooth balls, then press the ball until it flattens.

-         The put liquid milk, sugar, cardamom seeds, almonds and pistachio in a saucepan, and allow the milk to boil. Then add those balls in it and cook for about 10 minutes. Keep flame slow.

-         Remove it from the flame and put it aside to cool. Garnish with chopped pistachio and almonds.