Tag: rose

Vegan Rose Coconut Pudding … simple 4 ingredient goodness!

Vegan Rose Coconut Pudding… A light, refreshing vegan jelly pudding that is perfect for spring and for summer. With just 4 ingredients, this wobbly dessert is as simple as it is delicious! That pink simply lightens the mood.

I absolutely loved how light and delicious the rose pudding turned out, and was thrilled that it left the mold clean. I’ve made a coffee blancmange in the same mini bundt tin before and I always look forward to using it for something other than a cake! It’s always fascinating to see something take shape so beautifully, brings alive the child in me.

For this vegan recipe, simply whisk the ingredients together in a heavy bottom saucepan, simmer gently on a stove top, then pour into a dampened mold and wait until it sets. That’s about it. I guess the hardest thing is the wait for the jelly to set but it’s worth it.

The Rose Coconut Pudding sets beautifully, has a wonderful wobble to it and tastes like Spring. I flavoured it with a rose syrup for Holi but you can pretty much use any flavour you like. I tried one as a plain coconut version, using 400g coconut milk and no other flavouring, and that turned out refreshingly good too. Now I think a coffee version might be excellent. You really have to try this!

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Vegan Rose Coconut Pudding

A light, refreshing vegan jelly pudding perfect for spring and summer. With just 4 ingredients, this wobbly pudding is as simple as it is delicious!
Course Dessert
Cuisine Indian
Keyword dessert, eggless, gluten free, no bake, pudding, summer dessert, sweet, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
10 hours
Servings 4 people

Ingredients

  • 380 g coconut Milk
  • 40 g castor sugar
  • 35 g cornflour
  • 2.5 tbsp rose syrup/sherbet
  • Rose petals and pistachio slivers to garnish.

Instructions

  • Fill a 500g mold/tin with water and empty it, leaving it moist with water. Do not dry it. Keep aside.
  • Whisk all the ingredients together in a heavy bottom pan.
  • Simmer over low heat for 8-10 minutes, whisking constantly, until it begins to thicken like a custard. Don’t let it thicken too much, the consistency should be mayonnaise like.
  • Take off heat , whisk well, strain if desired and immediately pour into the prepared mold. Tap to remove bubbles if any. Cool for 30 minutes on the counter, then refrigerate for 6-8 hours, better overnight. Cover about 2 hours after the mold has been in the fridge so you don’t trap the condensation.
  • To demold, place a platter over the top and firmly but gently turn over. You will hear the pudding gently plop onto the platter.
  • Garnish with rose petals and pistachio slivers.

Video

Saffron White Chocolate Cornflakes Tart … #eggless #glutenfree

Saffron White Chocolate Cornflakes Tart… basically ‘everything but the kitchen sink‘ in here again. A relatively free day meant clearing the pantry. Had bits & bobs of leftover ingredients, the main culprit was cornflakes!

A half bag of cornflakes meant I could bake ‘everything but kitchen sink‘ cookies. It’s an interesting concept that helps you use up leftovers to make something fun. Those cookies are real easy and a great way to use up half bags of pantry essentials like cereal etc.

Yet I craved to do something more fun, prettier perhaps, maybe more ‘picturesque‘. I wanted to bake a tart. Turned to a set of my favourite flavours – saffron, rose & pistachio. I find the pairing truly charming, so whimsical and beautiful!

This tart is inspired by a recipe on Better Homes & Gardens. I used saffron infused clarified butter/ ghee to bind the crushed cornflakes together, threw in some finely chopped nuts etc. I love using clarified butter/ghee instead of butter while baking. I also love infusing my ghee. I’ve infused it with tea, cinnamon, and coffee in the past.

The saffron made the cornflakes shine! While the base was baking, I rummaged through the fridge for ideas to fill the crust. Once my eye caught the bars of white chocolate, every other thought was history! The colours were already playing in my head!

Inside: A saffron white chocolate ganache filling topped with saffron strands, pistachio slivers and organic rose petals … flavours after my heart!

Left it to set for a couple of hours and it was delicious, such an interesting pairing of flavours and textures. The smoothness of the filling going really well with the golden crisp cornflakes, saffron creating magic all around.

Here’s the recipe for all those who asked on Instagram. I hit a 100K followers on Instagram the day I made this tart, which is HUGE for me, so the Cornflakes White Chocolate Saffron Tart is obviously is very special. I got just under 10k likes on the tart post too!

Small note: Different brands of white chocolate have different proportions of setting. I used a Lindt truffle white chocolate here which is slightly softer than white baking/bar chocolate I think. So your tart might set earlier f you use another brand, or you might need slightly varying quantities of cream. However, deliciousness is guaranteed, no matter what!

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Saffron White Chocolate Cornflakes Tart

Saffron White Chocolate Cornflakes Tart with saffron infused ghee to bind the crushed cornflakes together. The filling is a saffron white chocolate ganache topped with saffron strands, pistachio slivers and organic rose petals.
Keyword baking, chocolate, dessert, eggless, gluten free, glutenfree, homemade, sweet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 4 hours 20 minutes
Servings 6 people

Ingredients

Saffron Cornflakes Tart Base

  • 2 1/2 cups cornflakes crushed
  • 1/2 cup finely chopped almonds pistachios
  • 1/2 cup saffron infused ghee

Saffron White Chocolate Filling

  • 350 g white chocolate {I used Lindt}
  • 150 g whipping cream {I used Amul}
  • 50 g clarified butter {ghee} melted
  • pinch Generoussaffron strands

Garnish

  • Fresh organic rose petals
  • Pistachio slivers
  • saffron strands

Instructions

Cornflakes Tart Base

  • Preheat oven to 170C.
  • Crush the cornflakes well by hand.
  • Toss the crushed cornflakes, dry fruits and ghee to mix. Transfer to loose bottom baking tart pan. Work up the sides and to cover the base.
  • Place onto a baking tray and bake for 15 minutes.
  • Cool completely.

Saffron white chocolate filling

  • Place white chocolate, cream and clarified butter/ghee in a heatproof bowl. Heat in bouts of 20 seconds until melted.
  • Sprinkle over saffron and whisk until smooth.
  • Cool completely. Once beginning to thicken/set, pour over the cool tart base.
  • Garnish with pistachio slivers, saffron strands and rose petals.
  • Leave to set in the fridge for about 4 hours, or best, overnight.
  • Gently unmold. Slice & serve.

Pistachio & Rose Dark Chocolates – simple sweet bites #glutenfree #vegan

Pistachio & Rose Dark Chocolates  … sweet bites made simple for times when you need a tiny guilt free indulgent nibble anytime of the day. These came about when someone asked me to make them a vegan recipe using chocolate and nuts. The request was a simple one – vegan, no added sugar, chocolate, healthy, easy to make, easy to carry, easy to gift, easy to share, make ahead!These simple Pistachio & Rose Dark Chocolates  tick off all the boxes. Make ahead, simple, healthy, vegan, chocolate of course! Add to this gluten free and in so many ways these just might be the guilt free sweet snack you crave. Infinite possibilities on this very basic no fail recipe too. Pretty too, but then again, rose petals makes everything look pretty, don’t you think?Use roasted nuts of your choice. If you’re OK without them being vegan, maybe use honey instead of maple syrup. Also, clarified butter/ghee works just as well as extra virgin olive oil. More options – halve the nuts and add some granola. Else skip the nuts altogether and use only a nice crisp granola instead. You could flavour the truffles with your favourite essence too. Or maybe, some orange zest? I’ve tried them in a so many ways and they always come out great. Pistachio & Rose Dark Chocolates also a great way to begin kids off with the basics of simple no bake desserts. Tiny little hands whisking the chocolate, making their own truffles is so much fun. Can see their eyes open in amazement and wonder as the set truffles pop out of the molds. It makes me feel so pleased, so you can well imagine their joy!One key point before I sign off here. As with all recipes, please try and use only good quality ingredients. That way the end product really shines specially since this recipe has just a handful on simple ingredients.

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Dark Chocolate Pistachio Truffles

Pistachio & Rose Dark Chocolates  ... sweet bites made simple for times when you need a tiny guilt free indulgent nibble anytime of the day. These are simple - vegan, no added sugar, chocolate, healthy, easy to make, easy to carry, easy to gift, easy to share, make ahead! Did I forget delicious?
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 1 hour 7 minutes
Servings 15 truffles

Ingredients

  • 150 g 52% couverture chocolate pellets {or chopped}
  • 15 g pure maple syrup
  • 5 g extra virgin olive oil
  • 50 g pistachios roasted, chopped
  • To garnish pistachio slivers rose petal

Instructions

  • Place the chocolate pellets or chopped chocolate in a large heat proof bowl.
  • Microwave for 30 seconds on high power. Stir, then repeat.
  • Whisk with a balloon whisk until the chocolate melts. Stir in extra virgin olive oil, then the remaining ingredients.
  • Put a few pistachio slivers and rose petals into each cavity of a 15 hole silicon mold. Then divide mix between the cavities.
  • Set in fridge for a couple of hours. Demold and store in a cool place.
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