How to make Mango Sponge Flan? – Viji’s Food Recipes – International Dessert Recipes

Mango Sponge Flan

Ingredients:

Flour  – 1 cup

Sugar  – 1/2 cup

Vanilla essence  a few drops

Hot water  -  1 to 2 tbsp

Baking Powder  -  1/2 tsp

Tin of mangoes (or) Fresh mangoes  – 2

Cherries  – 4

Method:

Beat the eggs and sugar to a thick cream in a bowl over hot water. dd essence and sieved flour.

Fold in flour with a palette knife. Add 1 to 2 tbsp. of hot water.

Grease and flour flan tin and put the mixture into it.

Bake at 450 degrees F for about 10 to 12 minutes.

When cool, lift out the flan into a plate.

Spread colored  jam on the flan and decorate with mangoes and cherries.

Viji’s  Food Recipes

How to Make Special Chocolate Icing? – Viji’s Food Recipes – Chocolate Recipes

Special Chocolate Icing

Ingredients:

Icing Sugar  – 250 gm

Cocoa  -  2 tbsp

Few drops of  vanilla essence

Method:

Steve the icing sugar and cocoa together.

Add a few drops of essence and enough hot water to give a smooth coating consistency.

Use immediately to coat cakes of cookies.

How to Make Chocolate Pie? – International Dessert Recipes – Viji’s Food Recipes

Desserts

If you have a sweet tooth, you will find that there is no end to the tempting ways in which you can use chocolate.When making cakes, sweets, pies, flans or sweet beverages use chocolate to add to the special flavor and appearance and also to give a look of luxury to your dish. Try crisp buttered rolls with a bar of chocolate and crunchy apple or a sandwich of buttered brown bread with grated chocolate and apple filling for a new, delicious flavor.

Chocolate Pie

Ingredients:

Grated sweet chocolate  – 3/4 cup

Thick cream  – 2 cups

Vanilla essence  – 1/2 tsp

Sugar  -  2 tbsp

Egg yolks  – 2

Milk  – 1 cup

A pinch of salt

Fried almond slices

9 inch pie shell.

Method:

Make a pastry for a pie shell and bake till golden keep aside.

Put the gelatine in 2 tbsp of water to soften.

Pour the milk in the top of a double boiler and heat till a film forms on the surface.

Beat egg yolks, sugar, salt and half the essence together till creamy.

Add a tablespoon of hot milk and beat, stir in the egg mixture into the remaining hot milk and cook over hot water till the mixture is slightly thickened.

Add gelatine and chocolate and continue cooking for another three minutes.

Remove from heat, and refrigerate, covered till chilled.

Whip the cream with remaining essence and fold half the cream into the chocolate mixture, pour the mixture into the pie crust.

Top with remaining cream and decorate with almonds. Chill and Serve.